Description
A quick and flavorful recipe for Black Pepper Chicken that rivals your favorite Chinese takeout. Juicy chicken, crisp vegetables, and a savory black pepper sauce make this dish a winner. Easily adaptable to be gluten-free.
Ingredients
Chicken:
- 1 lb chicken breasts (or thighs), sliced into 1/4” (5-mm) thick pieces
Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
Stir fry:
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch. Marinate for 10 to 15 minutes.
- Prepare the Sauce: Combine all sauce ingredients in a small bowl and set aside.
- Stir Fry: Sear marinated chicken until browned. Set aside. Stir-fry ginger, garlic, onion, and peppers. Add sauce, thicken, then add chicken back. Stir to coat.
- Serve: Transfer to a plate and serve hot as a main dish.
Notes
- For a gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
