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Black Pepper Chicken

A quick Chinese stir-fry featuring juicy chicken and crisp vegetables in a rich black pepper sauce. Better than takeout.

Ingredients

Scale
  • 1 pound chicken breasts, sliced.
  • Marinade: 1 tablespoon light soy sauce.
  • 1 tablespoon Shaoxing wine.
  • 1 tablespoon cornstarch.
  • Sauce: 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 black pepper.
  • 1/8 teaspoon salt.
  • Stir-fry: 2 tablespoons peanut oil.
  • 1 tablespoon minced ginger.
  • 2 cloves garlic, minced.
  • 1/2 white onion, chopped.
  • 2 bell peppers, chopped.

Instructions

  1. Marinate sliced chicken for 10-15 minutes.
  2. Mix sauce ingredients in a bowl.
  3. Sear the chicken in oil until browned, then remove.
  4. Stir-fry the aromatics and vegetables.
  5. Add sauce, cook until thickened.
  6. Return chicken to the pan and toss to coat with sauce.
  7. Transfer immediately to a serving plate.

Notes

Slice chicken against grain.
Work quickly when cooking.
Can be made gluten-free.
Serve immediately.

  • Author: Chef Stella

Nutrition

  • Calories: 269
  • Fat: 10 g
  • Carbohydrates: 18 g
  • Protein: 26 g