30-Minute Black Pepper Chicken
30-Minute Black Pepper Chicken
Ingredients
For the Chicken and Velveting
- 1 1/2 pounds chicken breast, sliced into 1/2-inch strips
- 1/4 cup water
- 1 tablespoon Shaoxing wine, optional, or dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons cornstarch
- 1 tablespoon vegetable oil, plus 2 tablespoons for pan frying
For the Vegetables and Sauce
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, optional
- 1 1/2 tablespoons black pepper, freshly ground, or more to taste
- 1 tablespoon vegetable oil, for cooking aromatics and vegetables
Instructions
- 1
Begin by preparing the chicken. Slice the chicken breasts into uniform 1/2-inch strips. This ensures even cooking.
⏱️ 3 min
- 2
In a medium bowl, combine the sliced chicken with 1/4 cup water, 1 tablespoon Shaoxing wine (if using), 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/2 tablespoons cornstarch, and 1 tablespoon vegetable oil. Mix thoroughly with your hands until every piece of chicken is well coated and the liquid is absorbed. This velveting process is crucial for tender chicken.
⏱️ 5 min
- 3
Prepare your vegetables. Slice the green bell pepper and yellow onion into similar-sized strips. Mince the garlic cloves.
⏱️ 4 min
- 4
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the velveted chicken in a single layer, being careful not to overcrowd the pan. Pan fry for 2-3 minutes per side, or until lightly golden and cooked through. Chicken cooks quickly, so avoid overcooking. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 5 min
- 5
In the same pan, add 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter. Heat over medium heat until the butter is melted and slightly foamy. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 6
Add the sliced yellow onion and green bell pepper to the pan. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften slightly but still retain some crispness.
⏱️ 3 min
- 7
Return the cooked chicken to the pan with the vegetables. Drizzle 1 tablespoon of Shaoxing rice wine around the edges of the pan to deglaze and add flavor.
⏱️ 1 min
- 8
Season the mixture with 1 teaspoon sugar, 1/2 teaspoon chicken powder, 1/4 teaspoon MSG (if using), and a generous 1 1/2 tablespoons of freshly ground black pepper. Stir all the ingredients together thoroughly to combine the seasonings evenly with the chicken and vegetables.
⏱️ 2 min
- 9
Cook for another 1-2 minutes, stirring constantly, to allow the flavors to meld. Taste and adjust seasoning if necessary, adding more black pepper if desired. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
30-Minute Black Pepper Chicken
For the Chicken and Velveting
- 1 1/2 pounds chicken breast, sliced into 1/2-inch strips
- 1/4 cup water
- 1 tablespoon Shaoxing wine, optional, or dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons cornstarch
- 1 tablespoon vegetable oil, plus 2 tablespoons for pan frying
For the Vegetables and Sauce
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, optional
- 1 1/2 tablespoons black pepper, freshly ground, or more to taste
- 1 tablespoon vegetable oil, for cooking aromatics and vegetables
Instructions
- 1
Begin by preparing the chicken. Slice the chicken breasts into uniform 1/2-inch strips. This ensures even cooking.
⏱️ 3 min - 2
In a medium bowl, combine the sliced chicken with 1/4 cup water, 1 tablespoon Shaoxing wine (if using), 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/2 tablespoons cornstarch, and 1 tablespoon vegetable oil. Mix thoroughly with your hands until every piece of chicken is well coated and the liquid is absorbed. This velveting process is crucial for tender chicken.
⏱️ 5 min - 3
Prepare your vegetables. Slice the green bell pepper and yellow onion into similar-sized strips. Mince the garlic cloves.
⏱️ 4 min - 4
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the velveted chicken in a single layer, being careful not to overcrowd the pan. Pan fry for 2-3 minutes per side, or until lightly golden and cooked through. Chicken cooks quickly, so avoid overcooking. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 5 min - 5
In the same pan, add 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter. Heat over medium heat until the butter is melted and slightly foamy. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Add the sliced yellow onion and green bell pepper to the pan. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften slightly but still retain some crispness.
⏱️ 3 min - 7
Return the cooked chicken to the pan with the vegetables. Drizzle 1 tablespoon of Shaoxing rice wine around the edges of the pan to deglaze and add flavor.
⏱️ 1 min - 8
Season the mixture with 1 teaspoon sugar, 1/2 teaspoon chicken powder, 1/4 teaspoon MSG (if using), and a generous 1 1/2 tablespoons of freshly ground black pepper. Stir all the ingredients together thoroughly to combine the seasonings evenly with the chicken and vegetables.
⏱️ 2 min - 9
Cook for another 1-2 minutes, stirring constantly, to allow the flavors to meld. Taste and adjust seasoning if necessary, adding more black pepper if desired. Serve immediately with steamed rice.
⏱️ 1 min