Description
A delightful stir-fry dish that tantalizes the taste buds with its rich sauce and aromatic spices, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 1 lb chicken breasts or thighs (sliced against the grain into 1/4” thick pieces)
- 1 tablespoon light soy sauce (or regular soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or regular soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or regular 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, mixed colors work beautifully)
Instructions
- Marinate the Chicken: In a medium-sized bowl, combine the chicken slices, light soy sauce, Shaoxing wine, and cornstarch. Mix gently with your hands until the chicken is evenly coated. Allow this to marinate for 10-15 minutes.
- Prepare the Sauce: While the chicken marinates, mix together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, additional cornstarch, sugar, and black pepper in a small bowl. Set it aside.
- Cook the Chicken: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Once hot, add the marinated chicken, spreading it into a single layer. Sear the chicken for about 1 minute until lightly browned. Flip and cook for an additional 30 seconds to a minute, until it’s browned yet slightly pink inside. Transfer the chicken to a plate and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of oil. Toss in minced ginger and garlic, stirring quickly until fragrant (about 30 seconds). Add the chopped onion and bell peppers, cooking for another 20 seconds until they are just tender.
- Combine and Finish: Stir the sauce mixture to ensure the cornstarch is dissolved completely, then pour it into the skillet. Stir continuously until the sauce thickens enough to coat the back of a spoon, usually just a few seconds. Return the cooked chicken to the skillet, stirring to coat it well in the sauce. Remove from heat to prevent overcooking, and transfer everything to a serving plate.
- Serve: Enjoy your Black Pepper Chicken hot, served as a main dish.
Notes
Consider using fresh, high-quality chicken for the best texture. This dish encourages creativity, so feel free to substitute ingredients as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: black pepper chicken, stir fry, quick meal, family dinner, Chinese cuisine