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Black Pepper Chicken Recipe

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★★★★★

4.5 from 90 reviews

A flavorful and bold Black Pepper Chicken recipe featuring tender chicken breast pieces marinated with soy sauce and dry sherry, quickly seared to perfection, and tossed with sautéed bell peppers, onion, celery, and a savory black pepper sauce. Perfect for a quick and delicious stovetop chicken stir-fry.

Ingredients

Scale

Marinade

  • 1 tablespoon soy sauce (low-sodium if desired)
  • 1 tablespoon dry sherry (or Shaoxing wine)
  • 1 tablespoon cornstarch
  • freshly cracked black pepper (to taste)
  • 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)

Sauce

  • ½ cup low-sodium chicken stock
  • 2 tablespoons dry sherry (or Shaoxing wine)
  • 1 tablespoon oyster sauce
  • 3 tablespoons soy sauce (low-sodium if desired)
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons coarsely ground black pepper (more or less to taste)

Vegetables and Cooking Oil

  • 2 tablespoons avocado oil (or other neutral-flavored oil), divided
  • ½ cup chopped white onion (approximately 1 small onion)
  • ½ cup chopped green bell pepper (approximately 1 medium bell pepper)
  • ½ cup chopped red bell pepper (approximately 1 medium bell pepper)
  • ¼ cup chopped celery (approximately 1 large rib)

Instructions

  1. Prepare Marinade: In a medium mixing bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon dry sherry, 1 tablespoon cornstarch, and freshly cracked black pepper until fully combined.
  2. Marinate Chicken: Add the bite-sized chicken breast pieces to the marinade and toss until all pieces are evenly coated. Set aside to marinate for 10 to 15 minutes.
  3. Mix Sauce: In another medium mixing bowl, whisk together ½ cup low-sodium chicken stock, 2 tablespoons dry sherry, 1 tablespoon oyster sauce, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon cornstarch, and 2 teaspoons coarsely ground black pepper until smooth. Set aside.
  4. Heat Skillet and Oil: Place a large skillet over high heat and add 1 tablespoon avocado oil. Heat until the oil is hot and shimmery, indicating readiness for cooking.
  5. Sear Chicken: Add the marinated chicken pieces to the skillet in a single layer with minimal overlap. Sear for 30 seconds until the undersides are lightly browned.
  6. Flip and Continue Searing: Quickly flip the chicken pieces and sear the other sides for 20 seconds. Stir the chicken and continue to cook until lightly browned on all sides.
  7. Remove Chicken: Transfer the browned chicken to a large plate and set aside.
  8. Sauté Vegetables: Reduce heat to medium-high and add the remaining 1 tablespoon avocado oil to the skillet. Heat until shimmery, then add chopped onion, green bell pepper, red bell pepper, and celery. Stir occasionally and sauté for 60 seconds.
  9. Add Sauce and Thicken: Pour the prepared sauce mixture into the skillet with vegetables, stirring to combine. Simmer for 15 to 30 seconds or until the sauce thickens.
  10. Combine Chicken and Sauce: Return the chicken to the skillet, stirring well to coat the chicken and vegetables completely in the thickened sauce.
  11. Serve: Portion the chicken and vegetable mixture onto plates. Spoon any remaining sauce from the pan over the chicken. Serve hot with your choice of sides such as steamed rice or noodles.

Notes

  • Use low-sodium soy sauce and chicken stock to control saltiness.
  • Dry sherry can be substituted with Shaoxing wine for an authentic flavor.
  • Do not overcrowd the skillet when searing chicken to achieve a good sear.
  • Adjust black pepper quantities to taste for desired spiciness.
  • This dish pairs well with steamed jasmine rice or fried rice.
  • Ensure vegetables remain slightly crisp for best texture contrast.
  • Use a neutral flavored oil with a high smoke point, such as avocado oil, for searing.

Keywords: black pepper chicken, stir-fry chicken, Chinese chicken recipe, quick chicken dinner, black pepper sauce, healthy chicken stir-fry

Find it online: https://platedbyemma.com/black-pepper-chicken-recipe/