Black Pepper Chicken
This black pepper chicken is made with slices of tender chicken breast, onions, and bell pepper. It's an easy stir fry that takes less than 30 minutes, and it is super flavorful and quite addictive! Perfect with a bowl of steamed white rice or try it with our egg fried rice.
Ingredients
- 20 ounces skinless boneless chicken breast cut into ¼ inch slices (about 2 chicken breasts)
- 3 tablespoons water
- 1 tablespoon Shaoxing rice wine (optional but recommended)
- ½ teaspoon Kosher salt fine salt is okay too
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil any neutral oil is fine
- 1 small yellow onion sliced
- 1 bell pepper deseeded and sliced
- 1 tablespoon garlic minced
- 2 tablespoons unsalted butter
- 1 tablespoon Shaoxing rice wine
- 1½ teaspoons black pepper medium ground (or more to your preference)
- ¾ teaspoon Kosher salt if using fine salt, may need to use a little less
- ½ teaspoon granulated sugar
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon msg (optional)
- Oil as needed for cooking (any neutral oil is fine)
Instructions
- Marinate the chicken: Combine the sliced chicken breast, water, shaoxing rice wine, salt, and baking soda in a mixing bowl. Mix well until the chicken has absorbed most of the liquid.
- Add the cornstarch and mix until the chicken is well coated. Following, add the oil and mix until well combined. Set aside while you prepare the rest of the ingredients. For best results, allow the chicken to marinate for 30 minutes or even overnight in the fridge.
- Make the black pepper chicken: In a wok or sauté pan over medium to medium-high heat, add enough oil to generously coat the bottom of the pan. Once the oil is hot, add the marinated chicken and cook on both sides until it is cooked through. Remove from the pan and set aside. Make sure not to overcrowd the pan; cook the chicken in small batches if necessary.
- Once the chicken is cooked, leave about 1 tablespoon of oil in the pan, draining the excess if needed. Keep at medium-high heat and add the butter, allowing it to melt while stirring.
- When the butter has melted, add the minced garlic and stir fry until fragrant, about 15 to 30 seconds.
- Add the onion and bell pepper and stir fry for 30 seconds to 1 minute until the veggies are fragrant but slightly crisp.
- Return the chicken to the pan and give it a brief stir fry to combine. Drizzle shaoxing rice wine around the pan and stir until the alcohol cooks off and smells fragrant, about 30 seconds.
- Season the chicken with black pepper, salt, sugar, chicken bouillon powder, and optional msg. Toss and stir fry to evenly distribute the seasonings, about 30 seconds to 1 minute. Optionally, combine the dry ingredients in a bowl first for easier seasoning.
- Transfer the black pepper chicken to a serving plate while hot and enjoy!
Notes
For tender chicken, marinate for at least 30 minutes or overnight for best flavor. This dish pairs wonderfully with steamed rice or fried rice. Ensure vegetables are still slightly crisp for the best texture. When adding seasonings, mix promptly to distribute flavors evenly.