Description
An easy black pepper chicken with juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce that tastes better than takeout.
Ingredients
Scale
- 1 lb chicken breasts or thighs, sliced against the grain
- 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 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Combine chicken, soy sauce, Shaoxing wine, and cornstarch and marinate for 10 to 15 minutes
- Mix all sauce ingredients in a bowl until smooth
- Heat oil and sear chicken briefly until lightly browned, then remove
- Cook ginger and garlic until fragrant, then add onion and bell peppers
- Stir sauce and pour into skillet until thickened
- Return chicken, toss to coat, and serve immediately
Notes
- For a gluten free option, use tamari instead of soy sauce
- Use dry sherry in place of Shaoxing wine if needed
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 269
- Sugar: 9.4 g
- Sodium: 674 mg
- Fat: 10 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 8.8 g
- Trans Fat: 0 g
- Carbohydrates: 17.8 g
- Fiber: 1.3 g
- Protein: 26.1 g
- Cholesterol: 73 mg