Description
Sizzling black pepper chicken brings bold, spicy flavors straight from your kitchen to the dinner table. Tender chicken pieces dancing with cracked pepper create a simple yet seriously delicious meal that everyone will devour.
Ingredients
Scale
Proteins:
- 1 lb chicken breasts or thighs, sliced
Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce and Aromatics:
- ½ cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 ½ tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- ⅛ teaspoon salt
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped
Instructions
- Whisk 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch into your sliced chicken. Coat thoroughly and let the marinade infuse for 15 minutes at room temperature.
- Blend all sauce ingredients in a separate bowl until cornstarch dissolves completely. Keep the mixture within arm’s reach.
- Warm 1 tablespoon of peanut oil in a large skillet at medium-high heat (375°F). Spread marinated chicken pieces in a single layer without crowding. Sear each piece for 30 seconds until golden brown edges appear.
- Transfer browned chicken to a clean plate when surfaces look crisp but centers remain slightly pink. Leave any remaining oil in the skillet.
- Add remaining 1 tablespoon of peanut oil to the same skillet. Toss in 1 tablespoon minced ginger and 2 minced garlic cloves. Stir rapidly for 15 seconds until aromatic.
- Tumble ½ chopped white onion and 2 chopped bell peppers into the skillet. Sauté for 20 seconds, keeping vegetables crisp and vibrant.
- Pour prepared sauce into the skillet. Stir continuously for 10-15 seconds until sauce thickens and becomes glossy.
- Reintroduce browned chicken to the skillet. Toss quickly to ensure every piece gets coated with the pepper-studded sauce.
- Remove skillet from heat immediately to prevent overcooking. Plate and serve hot, with sauce glistening over the chicken and vegetables.
Notes
- Always cut chicken into uniform pieces to ensure even cooking and consistent texture throughout the dish.
- Let the chicken marinate exactly 10-15 minutes to maximize flavor absorption without breaking down protein structure.
- Use a blazing hot skillet when searing chicken to get those perfect golden-brown edges without overcooking the meat.
- When adding sauce, stir constantly and work quickly to prevent burning and create a smooth, glossy coating that clings beautifully to the chicken and vegetables.
- Prep Time: 15 minutes
- Cook Time: 2-3 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 388 kcal
- Sugar: 9 g
- Sodium: 1100 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg