Description
A quick and easy dish that balances tender chicken, colorful bell peppers, and a flavorful sauce with a hint of heat from black pepper.
Ingredients
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 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
- 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)
Instructions
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently and marinate for 10 to 15 minutes.
- In a small bowl, combine all sauce ingredients and mix well. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 1 minute. Flip and cook for 30 seconds to 1 minute until browned but still a bit pink inside. Transfer chicken to a plate.
- Add remaining 1 tablespoon of oil, ginger, and garlic to skillet. Stir until fragrant, then add onion and bell peppers. Cook for 20 seconds.
- Stir the sauce mixture until the cornstarch is completely dissolved. Pour into the skillet, stirring until it thickens enough to coat the back of a spoon.
- Add the cooked chicken back to the skillet and stir quickly to coat everything in the sauce. Turn off the heat and transfer everything to a plate.
- Serve hot over steamed rice or stir-fried noodles, garnished with extra black pepper or green onions.
Notes
Use fresh ingredients for the best flavor and adjust the black pepper for spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese