Black Pepper Chicken with Tender Chicken Breast and Crisp Bell Peppers
By Olivia Hayes
Ready in 25 minutes, this black pepper chicken keeps dinner moving with a quick stir-fry method and familiar ingredients. Thin chicken breast slices stay tender, while onion and bell pepper bring a crisp contrast to the buttery, peppery seasoning.
The chicken is velveted with water, Shaoxing rice wine, baking soda, cornstarch, and oil before it hits the pan. That coating helps the breast stay juicy without needing a sauce. Butter and garlic build the pan flavor, while a second splash of rice wine, black pepper, salt, sugar, chicken bouillon powder, and optional MSG season the finished stir-fry.
Work in batches so the chicken can cook evenly instead of steaming in a crowded pan. Pale yellow chicken is expected here; it does not need deep browning. The vegetables need only 30 seconds to 1 minute, so they remain crisp and juicy. Once the dry seasonings go in, toss immediately so the pepper and bouillon do not cling to one area.
Serve the chicken hot with steamed white rice or egg fried rice. For leftovers, let the stir-fry cool completely before storing it in an airtight container. Reheat it covered in the microwave or stir-fry it again over medium to medium-high heat until hot.
Why you'll love this recipe
- Finishes in 25 minutes because the chicken cooks quickly in thin slices and the onion and pepper need only a brief stir-fry.
- Uses one wok or sauté pan for frying, aromatics, vegetables, and final seasoning, so cleanup stays limited after a busy dinner.
- Keeps prep straightforward with chicken breast, onion, bell pepper, garlic, and pantry seasonings instead of a separate bottled stir-fry sauce.
- Makes chicken breast stay juicy because water, baking soda, cornstarch, and oil form a light protective coating before pan frying.
- Lets you prep ahead by marinating the chicken for 30 minutes or overnight, leaving only fast chopping and cooking at dinner.
- Avoids sauce-heavy takeout texture by keeping the vegetables briefly cooked, which gives tender seasoned chicken a crisp, juicy contrast.
Ingredients
- •20 oz skinless boneless chicken breast (cut into 1/4-inch slices, about 2 chicken breasts)
- •3 tbsp water
- •1 tbsp Shaoxing rice wine (optional but recommended)
- •0.5 tsp Kosher salt (fine salt is okay too)
- •0.25 tsp baking soda
- •2 tbsp cornstarch
- •1 tbsp neutral oil (for the chicken marinade)
- •1 small yellow onion (sliced)
- •1 bell pepper (deseeded and sliced)
- •1 tbsp garlic (minced)
- •2 tbsp unsalted butter
- •1 tbsp Shaoxing rice wine
- •1.5 tsp black pepper (medium ground, or more to preference)
- •0.75 tsp Kosher salt (use a little less if using fine salt)
- •0.5 tsp granulated sugar
- •0.5 tsp chicken bouillon powder
- •0.25 tsp MSG (optional)
- •neutral oil (as needed for cooking)
Instructions
- 1
Combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. Mix until the chicken has absorbed most of the liquid.
- 2
Add the cornstarch and mix until the chicken is evenly coated.
- 3
Add the oil and mix until well combined. Set aside while preparing the remaining ingredients; if desired, marinate for 30 minutes or overnight in the refrigerator.
- 4
Heat a wok or sauté pan over medium to medium-high heat and add enough oil to generously coat the bottom.
- 5
Add the marinated chicken and cook both sides until cooked through. Cook in small batches if needed, separating the pieces so they cook evenly, then remove the chicken from the pan.
- 6
Leave about 1 tablespoon of oil in the pan and drain the excess. Add the butter over medium-high heat and stir until melted.
- 7
Add the minced garlic and stir-fry until fragrant, about 15 to 30 seconds.
- 8
Add the onion and bell pepper and stir-fry until evenly coated and fragrant, about 30 seconds to 1 minute.
- 9
Return the chicken to the pan and briefly stir-fry to combine.
- 10
Drizzle the Shaoxing rice wine around the pan and stir-fry until the alcohol is cooked off and fragrant, about 30 seconds.
- 11
Add the black pepper, salt, sugar, chicken bouillon powder, and optional MSG. Immediately toss and stir-fry until the seasonings are evenly distributed, about 30 seconds to 1 minute.
- 12
Transfer to a serving plate and serve hot.
FAQ
Nutrition (per serving)
Calories
381
Protein
41.2g
Fat
17.4g
Carbs
12g
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