Black Pepper Chicken (Print Version)
# Ingredients:
01 -
1 lb chicken breasts (sliced into 1/4-inch thick pieces).
02 -
1 tbsp light soy sauce (for marinating chicken).
03 -
1 tbsp Shaoxing wine (or dry sherry, for marinating chicken).
04 -
1 tbsp cornstarch (for marinating chicken).
05 -
1/2 cup chicken broth.
06 -
2 tbsp light soy sauce (for sauce).
07 -
2 tbsp Shaoxing wine (or dry sherry, for sauce).
08 -
2 tsp dark soy sauce.
09 -
1 tbsp cornstarch (for sauce).
10 -
1 1/2 tbsp sugar.
11 -
2 tsp coarsely ground black pepper.
12 -
1/8 tsp salt.
13 -
2 tbsp peanut oil (or vegetable oil).
14 -
1 tbsp minced ginger.
15 -
2 garlic cloves (minced).
16 -
1/2 white onion (chopped).
17 -
2 bell peppers (chopped, mixed colors).
# Instructions:
01 -
Mix chicken, soy sauce, wine, and cornstarch. Marinate for 10-15 minutes.
02 -
Combine all sauce ingredients in a bowl. Mix well and set aside.
03 -
Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken in a single layer. Sear for 30 seconds, flip, and cook until lightly browned. Transfer to a plate.
04 -
Add remaining oil to the skillet. Sauté ginger and garlic until fragrant. Add onions and bell peppers, stir-fry for 20 seconds.
05 -
Stir the sauce mixture, pour into the skillet, and cook until thickened. Return the chicken, toss to coat evenly.
06 -
Serve hot over steamed rice or noodles.
# Notes:
01 -
Black Pepper Chicken is a quick, flavorful stir-fry that pairs well with steamed rice or noodles.
02 -
Use mixed-color bell peppers for a vibrant and visually appealing dish.