Black Pepper Chicken (Printable Recipe Version)
Sautéed chicken with crunchy vegetables in a bold black pepper sauce. It's quick, easy, and beats takeout any day.
# Ingredients You’ll Need:
01 -
1 tablespoon cornstarch (for marinade).
02 -
1 tablespoon Shaoxing wine or dry sherry (marinade).
03 -
1 tablespoon light soy sauce (marinade).
04 -
1 lb chicken, cut into thin 1/4-inch slices.
05 -
1/8 teaspoon salt.
06 -
2 teaspoons dark soy sauce.
07 -
2 teaspoons roughly ground black pepper.
08 -
1 1/2 tablespoons sugar.
09 -
1 tablespoon cornstarch (for sauce).
10 -
2 tablespoons Shaoxing wine or dry sherry (for sauce).
11 -
1/2 cup chicken stock.
12 -
2 tablespoons light soy sauce (sauce).
13 -
2 bell peppers, diced.
14 -
1/2 white onion, diced.
15 -
2 tablespoons vegetable oil or peanut oil.
16 -
1 tablespoon finely chopped ginger.
17 -
2 garlic cloves, finely chopped.
# Steps to Make It:
01 -
Toss chicken with cornstarch, soy sauce, and wine. Let it rest for about 10–15 minutes.
02 -
Stir together all ingredients for sauce in a small bowl until smooth.
03 -
Warm 1 tablespoon of oil in pan, spread chicken evenly, and cook briefly on each side until golden.
04 -
In the same pan, heat remaining oil and quickly fry ginger, garlic, onions, and peppers for 20 seconds.
05 -
Pour sauce into pan, cook until it thickens, then add chicken back. Stir until coated, and plate right away.
# Extra Information:
01 -
To make it gluten-free, swap soy sauce for tamari and use dry sherry.
02 -
Take everything out of the pan as soon as it's done to avoid overcooking.
03 -
Cut chicken against the grain for a softer texture.