Description
This Black Pepper Chicken recipe is a flavorful and satisfying dish with tender chicken slices coated in a savory black pepper sauce. It’s a quick and easy stir-fry that’s perfect for a delicious weeknight dinner.
Ingredients
Scale
Chicken:
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
Marinade:
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or 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 (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Instructions
- Marinate the Chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Marinate for 10 to 15 minutes.
- Prepare the Sauce: Combine all the sauce ingredients in a small bowl. Mix well and set aside.
- Stir-Fry the Chicken: Sear marinated chicken slices in hot oil until browned, then set aside.
- Stir-Fry Vegetables: In the same skillet, sauté ginger, garlic, onion, and bell peppers.
- Add Sauce and Finish: Pour in the prepared sauce, thicken, then return chicken to the skillet. Stir to coat everything with the sauce.
- Serve: Transfer to a plate and enjoy hot as a main dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Black Pepper Chicken, Stir-Fry, Chinese Chicken Recipe
