Black Pepper Chicken
A flavorful and vibrant dish featuring tender chicken and colorful bell peppers in a rich black pepper sauce, perfect for weeknight dinners.
Equipment
- skillet
Ingredients
Chicken and Marinade
- 1 lb chicken breasts or thighs, sliced Slice against the grain into ¼ inch thick pieces.
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch Helps retain juiciness.
Aromatics
- 2 cloves minced garlic
- 1 tablespoon minced ginger
- ½ cup chopped white onion
- 1 cup mixed bell peppers (red, yellow, green), chopped Use a mix for color.
Sauce
- ½ cup chicken broth
- 2 tablespoon light soy sauce
- 2 tablespoon Shaoxing wine
- 2 teaspoon dark soy sauce
- 1 ½ tablespoon sugar
- 2 teaspoon coarsely ground black pepper Adjust amount to control spice level.
Cooking
- 2 tablespoon peanut oil For frying.
Instructions
Preparation
- Slice the chicken against the grain into ¼ inch thick pieces.
- Marinate the chicken in a mixture of light soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
Sauce Preparation
- Whisk together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and coarsely ground black pepper.
Cooking
- Heat the peanut oil in a skillet over medium-high heat.
- Add the marinated chicken in batches and cook until browned, about 5-7 minutes.
- Remove the chicken and set aside.
- In the same skillet, add onion, bell peppers, garlic, and ginger; sauté until tender-crisp.
- Return the chicken to the skillet, pour in the sauce, and simmer until thickened, about 2-3 minutes.
Notes
Serve over steamed rice or noodles to soak up the sauce. Adjust black pepper amount to control spice level.
Nutrition
Serving: 1servingCalories: 450kcal
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