Black Pepper Chicken
I love Black Pepper Chicken because it comes together so quickly with juicy chicken, a lot of aromatics, and a super addicting pepper sauce. It's perfect over a bowl of rice and is one of the most comforting meals you can eat after a long day.Watch me make Black Pepper Chicken
Servings: 2 servings
Equipment
- Mixing Bowl
Ingredients
Chicken & Marinade
- 4 boneless skinless chicken thighs cut into thin strips
- 1 tbsp shaoxing wine for marinade
- 1 tsp cornstarch
- Pinch of salt
Stir Fry
- 2 cloves garlic finely minced
- ½ onion cut into wedges
- 2 scallions cut into ½-inch pieces, whites and greens separated
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp shaoxing wine for sauce
- 1 tsp sugar
- 1 tsp freshly cracked black pepper plus more to taste
Optional Garnishes
- Black pepper
Instructions
- Cut chicken thighs into thin strips and marinate with shaoxing wine, cornstarch, and salt for 15 minutes.
- Finely mince garlic, cut onions into wedges, and chop scallions into ½-inch pieces. In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sesame oil, vinegar, shaoxing wine, sugar, and black pepper to make the sauce.
- Heat a pan with a little oil and cook the chicken for about 5 minutes until browned, then remove and set aside.
- In the same pan, sauté garlic, onion, and scallion whites for 2 minutes. Add the chicken back in along with the sauce and cook for about 3 minutes, or until the sauce has thickened and coats the chicken.
- Serve the chicken over a fresh bowl of rice. Optionally top with more freshly cracked black pepper.
Nutrition
Serving: 1 serving | Calories: 360kcal | Carbohydrates: 11g | Protein: 30g | Fat: 22g