Black Pepper Chicken (Printable Version)
Juicy tender chicken with crisp vegetables in a rich savory black pepper sauce, better than restaurant takeout in just 25 minutes.
# Ingredients:
→ Chicken and Marinade
01 -
1 lb chicken breasts or thighs, sliced against the grain into 1/4-inch (5-mm) thick pieces
02 -
1 tablespoon light soy sauce or soy sauce
03 -
1 tablespoon Shaoxing wine or dry sherry
04 -
1 tablespoon cornstarch
→ Sauce
05 -
1/2 cup chicken broth
06 -
2 tablespoons light soy sauce or soy sauce
07 -
2 tablespoons Shaoxing wine or dry sherry
08 -
2 teaspoons dark soy sauce or soy sauce
09 -
1 tablespoon cornstarch
10 -
1 1/2 tablespoons sugar
11 -
2 teaspoons coarsely ground black pepper
12 -
1/8 teaspoon salt
→ Stir Fry
13 -
2 tablespoons peanut oil or vegetable oil
14 -
1 tablespoon minced ginger
15 -
2 cloves garlic, minced
16 -
1/2 white onion, chopped
17 -
2 bell peppers, chopped (mixed colors)
# Steps:
01 -
Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix by hand until the chicken is coated. Marinate for 10 to 15 minutes.
02 -
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
03 -
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and spread into a single layer with minimal overlap. Sear for 1 minute, flip, and cook for 30 seconds to 1 minute, stirring occasionally, until lightly browned but still slightly pink inside. Transfer to a plate.
04 -
Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic, stir until fragrant. Add the onion and bell peppers, stir and cook for 20 seconds.
05 -
Stir the sauce mixture until the cornstarch is fully dissolved, then pour into the skillet. Stir and cook until the sauce thickens and coats the back of a spoon. Add the cooked chicken back into the skillet and stir to coat everything in the sauce. Remove from heat and transfer to a serving plate immediately. Serve hot.
# Notes:
01 -
To make the dish gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.