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.
For marinating the chicken:
Chicken breast – Although we always opt for dark meat chicken for the most flavor and max juiciness, chicken breast is a better choice for black pepper chicken because white meat chicken will give the dish a cleaner flavor.
Water – The water will be absorb by the chicken and will keep it juicy.
Shaoxing rice wine – A little shaoxing rice wine will help to get rid of any unwanted chicken flavor and make the chicken fragrant.
Salt – For seasoning the chicken.
Baking soda – Just a little bit of baking soda goes a long way. Baking soda will help to tenderize the chicken and also help the chicken absorb and hold onto moisture, which keeps the chicken juicy.
Cornstarch – Cornstarch binds the leftover moisture in the marinade make a batter. It’s also a crucial ingredient for velveting the chicken, which protects the chicken when cooking and keeps the chicken juicy.
Oil – The oil in the marinade helps to make the thin batter less sticky, which makes the chicken easier to separate when cooking.