Description
Black Pepper Chicken is a quick stir fry with juicy chicken, crisp vegetables, and a bold pepper sauce.
Ingredients
Scale
- 1 lb chicken breasts or thighs sliced thin
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1 1/2 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
- 2 tbsp peanut oil or vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic minced
- 1/2 white onion chopped
- 2 bell peppers chopped
Instructions
- Marinate chicken with soy sauce, wine, and cornstarch for 10 to 15 minutes.
- Mix sauce ingredients in a small bowl until cornstarch dissolves.
- Heat 1 tbsp oil in skillet over medium high. Add chicken in a single layer. Sear 1 minute, flip, cook another minute. Remove when lightly browned.
- Add remaining oil, then garlic and ginger. Stir until fragrant. Add onion and peppers. Cook 20 seconds.
- Stir sauce mixture and pour into skillet. Cook until thickened.
- Return chicken and toss until coated. Remove from heat.
- Serve hot with rice or noodles.
Notes
To make gluten free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 269
- Sugar: 9g
- Sodium: 674mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 73mg