Black Pepper Chicken

Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb chicken breasts (, sliced against the grain into 1/4” (5-mm) thick pieces) (or thighs); 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 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 (I used mixed colors))

An easy black pepper chicken with juicy tender chicken, crisp vegetables and a rich savory black pepper sauce. It takes no time to put together and tastes better than your usual Chinese restaurant takeout! {Gluten-Free Adaptable}To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.

MA

A recipe from

Maria Arnold

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Ingredients

Yields 4 servings

1 lb chicken breasts (, sliced against the grain into 1/4” (5-mm) thick pieces) (or thighs)
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 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 (I used mixed colors))

Method

6 steps

1
Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
2
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
3
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 1 minute or so, until the bottom is lightly browned. Flip the chicken. Cook for 30 seconds to 1 minute. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
4
Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
5
Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
6
Serve hot as a main dish.

From the family

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