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Black Pepper Chicken

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A quick, vibrant stir-fry with tender chicken, crisp peppers and onions, all coated in a rich, savory black pepper sauce.

Ingredients

  • 1 lb (450 g) boneless chicken breast or thighs, sliced against the grain into about 5 mm thick 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
  • 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 (mixed colors), chopped

Instructions

  1. Combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 10 to 15 minutes.
  2. In a small bowl, whisk together all the sauce ingredients until smooth.
  3. Heat 1 tablespoon of oil in a skillet over high heat, add the chicken in a single layer, and sear for about 1 minute until lightly browned. Flip the pieces and cook for another 30 to 60 seconds, then transfer them to a plate.
  4. Add the remaining tablespoon of oil, then sauté the ginger and garlic until fragrant. Toss in the onion and bell peppers and stir-fry for about 20 seconds.
  5. Give the sauce a quick stir, then pour it into the skillet, stirring continuously until it thickens.
  6. Return the chicken to the skillet, stir to coat it with the sauce, turn off the heat, and serve.

Notes

  • For a juicier texture, you can use chicken thighs instead of chicken breast.
  • For a gluten-free version, substitute tamari for soy sauce and dry sherry for Shaoxing wine.
  • Add vegetables like carrots, snow peas, or celery for more crunch and color.
  • Sprinkle sesame seeds or fresh basil on top for extra aroma and finish.

Nutrition

Find it online: https://cookedbysarah.com/black-pepper-chicken-recipe/