Description
This Black Pepper Chicken recipe is a flavorful and quick stir-fry that’s perfect for a weeknight dinner. Tender chicken slices are coated in a savory marinade, then tossed with a peppery sauce and colorful vegetables.
Ingredients
Units
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 bowl. Marinate for 10-15 minutes.
- Prepare the sauce: Mix all sauce ingredients in a small bowl.
- Stir-fry the chicken: Sear marinated chicken in oil until browned. Remove from skillet.
- Cook the vegetables: Add oil, ginger, garlic, onion, and peppers to the skillet. Stir-fry briefly.
- Combine and finish: Add sauce to skillet, thicken, then return chicken. Stir to coat and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
