Black Pepper Chicken Stir Fry (Print)
Juicy chicken, sweet peppers, and onion tossed in bold black pepper sauce for a quick, flavorful main dish.
# What You'll Need:
→ Main Ingredients
01 -
1 lb chicken breasts or thighs, sliced against the grain into 5-mm thick pieces
→ Marinade
02 -
1 tablespoon light soy sauce or regular soy sauce
03 -
1 tablespoon Shaoxing wine or dry sherry
04 -
1 tablespoon cornstarch
→ Sauce
05 -
1/2 cup chicken broth
06 -
2 tablespoons light soy sauce or regular soy sauce
07 -
2 tablespoons Shaoxing wine or dry sherry
08 -
2 teaspoons dark soy sauce or regular soy sauce
09 -
1 tablespoon cornstarch
10 -
1 1/2 tablespoons sugar
11 -
2 teaspoons coarsely ground black pepper
12 -
1/8 teaspoon salt
→ Stir Fry
13 -
2 tablespoons peanut oil or vegetable oil
14 -
1 tablespoon minced ginger
15 -
2 cloves garlic, minced
16 -
1/2 white onion, chopped
17 -
2 mixed color bell peppers, chopped
# How to Make It:
01 -
Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix by hand until the chicken is evenly coated. Marinate for 10 to 15 minutes.
02 -
Combine all sauce ingredients in a small bowl. Mix well until the cornstarch dissolves completely and set aside.
03 -
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer, avoiding overlap. Sear for 1 minute until lightly browned, then flip and cook for another 30 seconds to 1 minute. Stir occasionally until browned but still slightly pink inside. Remove chicken from skillet and set aside.
04 -
Add remaining tablespoon of oil to the skillet. Stir in the ginger and garlic until fragrant. Add the chopped white onion and bell peppers. Stir and cook for 20 seconds.
05 -
Pour the prepared sauce into the skillet and stir until the sauce thickens enough to coat the back of a spoon. Add the chicken back to the skillet and stir to coat everything with the sauce. Turn off the heat and transfer the dish to a serving plate immediately.
06 -
Serve hot as a main dish.
# Additional Notes:
01 -
To make the dish gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.