Description
Whipping up black pepper chicken brings sizzling flavors straight from the wok to your dinner table in minutes. Tender chicken pieces dance with aromatic spices, creating a quick and satisfying meal that delivers restaurant-quality taste without leaving your kitchen.
Ingredients
Scale
Proteins:
- 1 lb chicken breasts
Sauces and Seasonings:
- 1 tablespoon light soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons Shaoxing wine
- 2 teaspoons coarsely ground black pepper
- ⅛ teaspoon salt
- 1 ½ tablespoons sugar
Vegetables and Cooking Ingredients:
- 2 bell peppers
- ½ white onion
- 1 tablespoon minced ginger
- 2 cloves garlic
- 2 tablespoons peanut oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cornstarch
Instructions
- Whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch into a marinade. Toss 1 lb sliced chicken pieces until evenly coated. Let sit for 10-15 minutes at room temperature.
- Create sauce by combining 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 black pepper, and ⅛ teaspoon salt. Stir until fully blended.
- Heat 1 tablespoon peanut oil in a large skillet at 400°F. Spread marinated chicken in a single layer. Sear for exactly 1 minute until lightly golden. Flip and cook 45 seconds more.
- Transfer partially cooked chicken to a clean plate. Add remaining 1 tablespoon oil to skillet. Sauté 1 tablespoon minced ginger and 2 minced garlic cloves for 30 seconds until aromatic.
- Toss ½ chopped white onion and 2 chopped bell peppers into skillet. Stir continuously for 45 seconds over high heat.
- Pour prepared sauce into skillet. Stir constantly for 60-90 seconds until sauce thickens and becomes glossy.
- Return chicken to skillet. Toss rapidly to coat with sauce. Cook for additional 45 seconds at medium-high heat.
- Remove from heat. Plate immediately and serve hot.
Notes
- Keep chicken pieces similarly sized to ensure even cooking and prevent some pieces from becoming dry or undercooked.
- Marinating the chicken helps tenderize the meat and infuse deeper flavor, so don’t skip this important step.
- Use a hot wok or skillet for the best sear, which creates delicious caramelized edges on the chicken and prevents steaming.
- For a gluten-free version, swap regular soy sauce with tamari and ensure your Shaoxing wine is gluten-free or use rice wine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 224 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg