Black Pepper Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
→ Marinade
02 -
1 tablespoon light soy sauce or soy sauce
03 -
1 tablespoon Shaoxing wine or dry sherry
04 -
1 tablespoon cornstarch
→ Sauce
05 -
1/2 cup chicken broth
06 -
2 tablespoons light soy sauce or soy sauce
07 -
2 tablespoons Shaoxing wine or dry sherry
08 -
2 teaspoons dark soy sauce or soy sauce
09 -
1 tablespoon cornstarch
10 -
1 1/2 tablespoons sugar
11 -
2 teaspoons coarsely ground black pepper
12 -
1/8 teaspoon salt
→ Stir Fry
13 -
2 tablespoons peanut oil or vegetable oil
14 -
1 tablespoon minced ginger
15 -
2 cloves garlic, minced
16 -
1/2 white onion, chopped
17 -
2 bell peppers, chopped (mixed colors)
# Instructions:
01 -
Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix until the chicken is coated. Marinate for 10 to 15 minutes.
02 -
Combine all sauce ingredients in a bowl. Mix well and set aside.
03 -
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add chicken and spread into a single layer. Sear for 1 minute until lightly browned. Flip and cook another 30 seconds to 1 minute until both sides are browned but still slightly pink inside. Transfer to a plate.
04 -
Heat the remaining 1 tablespoon of oil in the skillet. Add ginger and garlic; stir until fragrant. Add onion and peppers and cook for 20 seconds.
05 -
Stir the sauce mixture to ensure cornstarch is fully dissolved, then pour it into the skillet. Stir and cook until the sauce thickens. Add the chicken back to the skillet and stir to coat. Turn off the heat and transfer everything to a serving plate immediately.
06 -
Serve hot as a main dish.
# Notes:
01 -
To make the dish gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.