Description
A quick and delicious dish featuring juicy chicken coated in a flavorful black pepper sauce, perfect for weeknight meals.
Ingredients
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 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
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix by hand until chicken is coated. Marinate for 10-15 minutes.
- Combine all sauce ingredients in a small bowl. Mix well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and spread it into a single layer. Sear for 1 minute until lightly browned, then flip and cook for an additional 30 seconds to 1 minute. Transfer the chicken to a plate.
- Add remaining 1 tablespoon of oil to the skillet. Add ginger and garlic, stir until fragrant. Add white onion and peppers, stir and cook for 20 seconds.
- Stir sauce mixture until cornstarch is dissolved, pour into skillet. Cook until sauce thickens to coat the back of a spoon. Add cooked chicken, stir to coat with sauce. Turn off heat and transfer to a big plate.
- Serve hot as a main dish, optionally with steamed rice or noodles.
Notes
Adjust the amount of black pepper according to your spice preference. Adding green onions on top before serving can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese