Description
A quick and flavorful dish featuring marinated chicken in a savory, peppery sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4″ (5-mm) thick pieces
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or 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)
Instructions
- Marinate the chicken: In a medium-sized bowl, combine the chicken, light soy sauce, Shaoxing wine, and cornstarch. Mix gently by hand until the chicken is coated with a thin layer. Let it marinate for 10-15 minutes.
- Prepare the sauce: In a small bowl, whisk together the chicken broth, light soy sauce, remaining Shaoxing wine, dark soy sauce, cornstarch, sugar, and black pepper. Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken, spreading it out in a single layer. Sear for about 1 minute until the bottom is lightly browned and flip it. Cook for an additional 30 seconds to 1 minute until both sides are browned but slightly pink inside. Transfer the chicken to a plate and set aside.
- Sauté vegetables: Add the remaining 1 tablespoon of oil to the skillet. Stir in the minced ginger and garlic and sauté until fragrant. Add white onion and bell peppers, cooking for about 20 seconds.
- Combine and thicken: Stir the sauce mixture to ensure the cornstarch is fully dissolved. Pour it into the skillet, stirring continuously until the sauce thickens enough to coat the back of a spoon.
- Finish the dish: Add the cooked chicken back in. Stir to combine everything, ensuring that the chicken and vegetables are well-coated with the sauce. Turn off the heat and promptly transfer everything to a large plate to avoid overcooking.
- Serve: Enjoy your Black Pepper Chicken hot!
Notes
For lower sodium, use low-sodium soy sauce. Shaoxing wine is traditional, but dry sherry works well as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: black pepper chicken, quick chicken recipe, Asian cuisine, family dinner, weeknight meals