Description
An easy black pepper chicken with juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce that tastes better than takeout.
Ingredients
- 1 lb chicken breasts or thighs, sliced into 1/4-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
1. Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a bowl and mix until coated. Marinate for 10 to 15 minutes.
2. Mix all sauce ingredients in a small bowl and set aside.
3. Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken in a single layer and sear for 1 minute until lightly browned.
4. Flip chicken and cook for another 30 seconds to 1 minute until browned but slightly pink inside. Remove and set aside.
5. Add remaining oil to skillet. Add ginger and garlic, stir until fragrant.
6. Add onion and bell peppers, stir and cook for 20 seconds.
7. Stir sauce mixture and pour into skillet. Cook until thickened.
8. Return chicken to skillet and toss to coat with sauce.
9. Remove from heat and transfer to a serving plate immediately.
10. Serve hot as a main dish.
Notes
For a gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
Slice chicken against the grain for a more tender texture.
Prepare all ingredients before cooking, as stir-frying moves quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 269
- Sugar: 9.4g
- Sodium: 674mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.8g
- Fiber: 1.3g
- Protein: 26.1g
- Cholesterol: 73mg