Black Pepper Chicken Recipe
Ingredients:
1 lb (450 g) chicken breasts (or thighs), sliced 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)
Directions:
In a bowl, combine the chicken slices with the marinade ingredients. Stir well to coat the chicken, then set aside to marinate for 10-15 minutes.
In a separate bowl, whisk together the sauce ingredients: chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Set aside.
Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken is browned and cooked through. Remove from the skillet and set aside.
Add the remaining tablespoon of peanut oil to the skillet. Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.
Add the chopped onion and bell peppers to the skillet and stir-fry for 3-4 minutes until they begin to soften.
Return the cooked chicken to the skillet and pour the prepared sauce over the mixture. Stir everything together and cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Remove from heat and serve hot over rice or noodles.
Servings: 4
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