Description
A classic Chinese-style Black Pepper Chicken stir-fry featuring tender marinated chicken, crisp bell peppers, and a bold, savory-sweet peppery sauce.
Ingredients
- 1 lb chicken breasts (or thighs), sliced against the grain
- Marinade: 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch
- Sauce: 1/2 cup chicken broth, 2 tbsp light soy sauce, 2 tbsp Shaoxing wine, 2 tsp dark soy sauce, 1 tbsp cornstarch, 1.5 tbsp sugar, 2 tsp coarse black pepper, 1/8 tsp salt
- Stir Fry: 2 tbsp peanut oil, 1 tbsp minced ginger, 2 cloves garlic, 1/2 white onion, 2 bell peppers (mixed colors)
Instructions
- Marinate chicken with soy sauce, Shaoxing wine, and cornstarch for 10–15 minutes.
- Whisk all sauce ingredients in a small bowl and set aside.
- Heat 1 tbsp oil in a skillet. Sear chicken in a single layer for 1 minute until browned; flip and cook 30 seconds more. Remove to a plate.
- Add remaining oil, ginger, and garlic; stir until fragrant. Add onion and peppers; cook for 20 seconds.
- Stir the sauce to Ensure cornstarch is dissolved, then pour into the skillet.
- Once the sauce thickens, add chicken back in. Toss quickly to coat and remove from heat immediately.
Notes
- Slice chicken against the grain for maximum tenderness.
- Shaoxing wine can be substituted with dry sherry.
- Do not overcook the chicken in step 3 as it will finish in the sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese