Description

This Black Pepper Chicken recipe is a quick and flavorful stir-fry featuring tender chicken thighs marinated in soy sauce and sherry, combined with vibrant bell peppers, onions, garlic, and ginger. The dish is finished with a savory black pepper sauce, making it perfect for a satisfying weeknight dinner that pairs beautifully with steamed rice or noodles.

Ingredients

Scale

Chicken and Marinade

1 pound chicken thighs, skinless and boneless, chopped
1 tablespoon soy sauce
1 tablespoon dry sherry

Sauce

1/4 cup soy sauce
1/3 cup dry sherry, divided (2 tablespoons for sauce)
2 tablespoons cornstarch
1/3 cup chicken broth
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon ground black pepper

Vegetables and Aromatics

3 large green bell peppers, sliced
1 medium onion, sliced
2 cloves garlic, minced
2 teaspoons ginger, minced

Cooking Oil

2 tablespoons oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry. Let the chicken marinate at room temperature for 30 minutes to absorb the flavors thoroughly.
Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce (1/4 cup) and cornstarch until smooth to create a slurry. Add the remaining dry sherry (approximately 2 tablespoons), chicken broth, sesame oil, sugar, and ground black pepper. Mix well and set aside.
Prepare the Vegetables: Place the sliced bell peppers and onions in one bowl. In a separate small bowl, combine minced garlic and ginger for quick access during cooking.
Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. Once the oil is hot, add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables: In the same pan, add the sliced bell peppers and onions. Stir-fry for a few minutes until the vegetables are tender and slightly caramelized.
Combine Everything: Return the cooked chicken to the pan along with the garlic and ginger. Cook for about 30 seconds to release their aromas. Then pour in the prepared sauce mixture, stirring everything to combine. Let the dish cook for an additional 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve and Enjoy: Remove the skillet from heat and serve the Black Pepper Chicken hot, ideally accompanied by steamed rice or noodles for a complete meal.

Notes

Marinating the chicken helps to tenderize it and infuse flavor, but if short on time, a quick 15-minute marinate can suffice.
Adjust the amount of black pepper to your spice preference; this dish can be made milder or more robust accordingly.
For a gluten-free version, substitute soy sauce with tamari and ensure the chicken broth is gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Feel free to add other crunchy vegetables like snap peas or carrots for additional texture and nutrition.