Description
A quick and flavorful black pepper chicken dish, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb (454 g) chicken breasts or thighs, sliced against the grain into 1/4” (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 (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 oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (use mixed colors for variety)
Instructions
- In a bowl, mix the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Let it sit for 10-15 minutes.
- Place a large skillet over medium-high heat, add a tablespoon of oil, and sear the marinated chicken for about 30 seconds on each side until lightly browned. Remove from pan and set aside.
- In the same pan, add the remaining oil. Stir in minced garlic and ginger, cooking until fragrant. Add the chopped onion and bell peppers, sautéing for about 30 seconds.
- Stir the sauce mixture well and pour into the pan, stirring until thickened.
- Return the seared chicken to the pan and toss to coat in the sauce. Cook for another minute until chicken is cooked through. Remove from heat.
Notes
For an extra flavor punch, consider marinating the chicken longer. Adjust the amount of black pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg