Description
This Black Pepper Chicken is a quick and healthy stir-fry featuring juicy chicken, vibrant vegetables, and a flavorful black pepper sauce. A healthier alternative to takeout, it’s made with less oil and sugar but packed with savory flavors. Perfect for a weeknight meal!
Ingredients
- For the Chicken Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- For the Sauce:
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1 1/2 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
- For Stir-Frying:
- 1 lb (450 g) chicken breasts (or thighs), sliced thinly
- 2 tbsp peanut oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the chicken for 10-15 minutes with soy sauce, Shaoxing wine, and cornstarch.
- Prepare the sauce: In a small bowl, combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Stir well to dissolve the sugar and cornstarch.
- Cook the chicken: Heat 1 tbsp peanut oil in a skillet over medium-high heat. Add the marinated chicken and stir-fry until lightly browned. Remove from the skillet and set aside.
- Stir-fry the vegetables: Add the remaining 1 tbsp oil to the skillet. Add minced ginger, garlic, onion, and bell peppers, and stir-fry for about 20 seconds.
- Add the sauce: Stir the sauce mixture and pour it into the skillet with the vegetables. Let it cook until it thickens.
- Combine and serve: Return the cooked chicken to the pan and stir to coat with the sauce. Serve immediately.
Notes
- Gluten-Free: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Vegetarian Option: Substitute chicken with tofu or mushrooms for a plant-based version.
- Spicy Version: Add chili flakes or fresh chili peppers for extra heat.
- Storage/Reheating: Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze for up to 2 months. Reheat on the stove or microwave.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish, Stir-fry
- Method: Stir-frying
- Cuisine: Chinese
