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Black Pepper Chicken

This black pepper chicken tastes just like the Chinese takeout favorite, golden-fried chicken in a soy, wine, and black pepper sauce, and served over white rice.

How to Make It

For Chicken Coating, whisk together cornstarch, soy sauce, Shaoxing wine, and pepper in a large bowl. Mixture will be quite thick. Add chicken pieces to bowl; stir to coat chicken. Let stand at room temperature for 15 minutes.

Meanwhile, for Black Pepper Sauce, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper in a medium bowl.

Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat. Add half the chicken. Cook and stir until lightly browned and no longer pink, about 5 minutes. Transfer chicken to a plate; set aside. Repeat with remaining chicken. Remove chicken from skillet.

Add remaining 1 tablespoon vegetable oil to skillet. Stir in minced garlic and ginger. Cook and stir until fragrant, about 30 seconds. Stir in bell pepper and onion. Cook and stir until crisp-tender, 2 to 3 minutes.

Pour in Black Pepper Sauce and cook until sauce has thickened, 2 to 3 minutes. Return cooked chicken to skillet. Cook and stir until all ingredients are coated with sauce. Serve immediately over cooked white rice.

Ingredients

Chicken Coating

  • 1/4 cup cornstarch

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon Shaoxing wine

  • 1 teaspoon freshly ground black pepper

  • 1 pound skinless boneless chicken thighs, cut into 1-inch pieces

Black Pepper Sauce

  • 1/4 cup low-sodium chicken broth

  • 1/4 cup oyster sauce

  • 2 tablespoons wine

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon water

  • 1 tablespoon cornstarch

  • 1 teaspoon freshly ground black pepper

Stir Fry

  • 3 tablespoons vegetable oil, divided

  • 1 tablespoon minced garlic

  • 1 teaspoon minced fresh ginger

  • 1 cup green bell pepper, cut into 1/2-inch pieces

  • 1 cup white onion, cut into 1/2-inch pieces

For Serving

  • 2 cups cooked white rice

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