Description
Savor the bold flavors of this quick and delicious Black Pepper Chicken! Juicy chicken pieces are stir-fried with colorful bell peppers and onions in a rich, peppery sauce. Perfect for a satisfying weeknight meal served over steamed rice!
Ingredients
- 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 (mixed colors)
Instructions
- Prep the Chicken:
- In a bowl, combine the chicken slices with soy sauce, Shaoxing wine, and cornstarch.
- Mix well and let marinate for 10-15 minutes.
- Prepare the Sauce:
- In a small bowl, mix all sauce ingredients together until smooth.
- Set aside for later use.
- Sear the Chicken:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the marinated chicken in a single layer and let it sear for 30 seconds without moving it.
- Flip and cook for another 15-20 seconds, stirring occasionally.
- Once lightly browned but still pink inside, transfer the chicken to a plate.
- Stir-Fry the Vegetables:
- Add the remaining 1 tablespoon of oil to the skillet.
- Toss in the minced ginger and garlic, stirring quickly until fragrant.
- Add the chopped onion and bell peppers, stir-frying for about 20 seconds.
- Bring it All Together:
- Stir the sauce mixture once more to ensure the cornstarch is fully dissolved.
- Pour it into the skillet, stirring constantly until the sauce thickens.
- Add the partially cooked chicken back into the skillet and mix well to coat everything with the sauce.
- Turn off the heat and immediately transfer everything to a serving plate.
- Serve and Enjoy:
- Serve hot on its own or over steamed rice.
- For a healthier option, try brown rice or quinoa
Notes
- Using fresh cracked black pepper enhances the dish’s bold flavor.
- Adjust the amount of black pepper according to your spice preference.
- Cornstarch in the marinade keeps the chicken tender and juicy.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese