Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2–3 tablespoons whole black peppercorns, coarsely crushed
- 1/2 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Green onions, sliced, for garnish
Instructions
- In a bowl, combine chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and sesame oil. Marinate for 15-20 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add marinated chicken and stir-fry until browned and cooked through. Remove chicken from the wok and set aside.
- Add garlic and ginger to the wok and stir-fry until fragrant, about 30 seconds.
- Add crushed black peppercorns and stir-fry for another 30 seconds.
- Pour in chicken broth, oyster sauce, sugar, and 1 teaspoon soy sauce. Bring to a simmer.
- Return the cooked chicken to the wok.
- Stir in the cornstarch slurry and cook, stirring, until the sauce thickens.
- Serve hot, garnished with sliced green onions.
Notes
For a milder pepper flavor, use less peppercorns or a mix of black and white peppercorns. Adjust to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Chinese
Nutrition
- Calories: Estimated 350-400 kcal per serving