Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 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 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 (I used mixed colors)

Description

A delicious and easy dish featuring tender chicken and vibrant vegetables in a flavorful black pepper sauce, perfect for weeknight meals or dinner guests.

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 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 (I used mixed colors)

Cook Mode Prevent your screen from going dark

Instructions

Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl and mix until the chicken is coated. Marinate for 10 to 15 minutes.
In a small bowl, combine all the sauce ingredients and mix well.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and sear until lightly browned on one side, then flip and cook until browned but still a bit pink inside. Transfer chicken to a plate.
Add the remaining tablespoon of oil to the skillet, then add ginger and garlic, stirring until fragrant. Add the onion and peppers and cook for 20 seconds.
Stir the sauce mixture until the cornstarch dissolves, pour into the skillet, and cook until thickened. Add the chicken back, stirring to coat everything with the sauce.
Remove from heat and transfer everything to a plate immediately to prevent further cooking.

Notes

Serve hot over steamed rice, quinoa, or noodles. This dish can be customized with your favorite vegetables or made spicier with chili peppers.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 900mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg