Description
An easy-to-make black pepper chicken recipe featuring juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce. This dish surpasses your typical Chinese takeout with its flavors and can be adapted 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 (mixed colors)
Instructions
- Marinate Chicken: Mix chicken, soy sauce, Shaoxing wine, and cornstarch in a bowl. Let marinate for 10-15 minutes.
- Prepare Sauce: Combine all sauce ingredients in a bowl and set aside.
- Stir Fry: Sear chicken in oil until browned. Set aside. Stir-fry ginger, garlic, onion, and peppers. Add sauce, cook until thickened. Add chicken back, coat with sauce.
- Serve: Transfer to a plate and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 9.4g
- Sodium: 674mg
- Fat: 10g
- Saturated Fat: 1.2g
- Carbohydrates: 17.8g
- Fiber: 1.3g
- Protein: 26.1g
- Cholesterol: 73mg
