Black Pepper Chicken

This quick and easy Black Pepper Chicken features juicy, tender chicken, crisp vegetables, and a rich, savory black pepper sauce. Ready in just 25 minutes, it’s the perfect homemade alternative to takeout! With a savory marinade and a flavorful sauce, this dish is customizable to be gluten-free and packed with bold flavors. Enjoy this delightful stir-fry over rice or noodles for a satisfying meal! ????????️

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

For the chicken marinade:

• 1 lb (450 g) 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

For the 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

For stir-frying:

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (mix colors for a vibrant dish)

Instructions:

1. Marinate the Chicken: In a medium bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch. Mix gently until chicken is coated. Marinate for 10-15 minutes.
2. Prepare the Sauce: In a small bowl, combine chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Stir well and set aside.
3. Cook the Chicken: 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 30 seconds, then flip and cook for another 15-20 seconds until browned but slightly pink inside. Transfer chicken to a plate and set aside.
4. Stir-Fry the Vegetables: Add the remaining oil to the skillet. Add ginger and garlic, cooking until fragrant. Add onion and bell peppers. Stir-fry for 20 seconds.
5. Make the Sauce: Stir the sauce mixture again to dissolve the cornstarch, then pour it into the skillet. Stir and cook until the sauce thickens and coats the back of a spoon, about a few seconds.
6. Finish the Dish: Add the cooked chicken back to the skillet and stir to coat with the sauce. Remove from heat and transfer to a large plate to prevent overcooking.

Nutrition (per serving):

• Calories: 269 kcal
• Carbohydrates: 17.8g
• Protein: 26.1g
• Fat: 10g
• Saturated Fat: 1.2g
• Cholesterol: 73mg
• Sodium: 674mg
• Potassium: 607mg
• Fiber: 1.3g
• Sugar: 9.4g
• Calcium: 20mg
• Iron: 1mg

Notes:

• Gluten-Free Option: Use tamari in place of soy sauce and dry sherry instead of Shaoxing wine for a gluten-free version.
• Serve this dish with steamed rice or noodles for a complete meal!