Description
A delicious and quick dish featuring tender chicken with bold black pepper flavor, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breasts (or thighs), sliced into 1/4” thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark 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 preferred)
Instructions
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. 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 marinated chicken, spreading it into a single layer. Sear for about 1 minute until lightly browned.
- Flip the chicken and cook for another 30 seconds to 1 minute, stirring occasionally until browned but slightly pink inside. Transfer chicken to a plate.
- Add remaining oil to the skillet. Add minced ginger and garlic, stirring until fragrant. Then, add onion and bell peppers. Stir and cook for about 20 seconds.
- Stir sauce mixture, then pour into skillet. Cook until sauce thickens enough to coat the back of a spoon.
- Return cooked chicken to skillet, stirring to coat with the sauce. Remove from heat and transfer to a large plate.
- Serve hot over rice or noodles.
Notes
For extra crunch, consider adding cashews or peanuts. Adjust black pepper to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg