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Black Pepper Chicken

🇨🇳 China

Servings: 4 Prep: 20 minutes Cook: 5 minutes Total: 25 minutes

Ingredients

  • 1 lb chicken breasts or thighs, sliced 1/4 inch thick against the grain
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 2 tablespoons light soy sauce
  • 2 tablespoons Shaoxing wine
  • 2 teaspoons dark soy sauce
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons sugar
  • 2 teaspoons coarsely ground black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons peanut oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1/2 white onion, chopped
  • 2 bell peppers, chopped

Steps

  1. Combine chicken with soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix until chicken is coated. Marinate 10 to 15 minutes.
  2. In a small bowl, combine chicken broth, soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt to make the sauce. Mix well and set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer and sear about 1 minute until browned on the bottom. Flip and cook 30 seconds to 1 minute more, until browned but still slightly pink inside. Remove chicken and set aside.
  4. Add remaining 1 tablespoon oil to the skillet. Add ginger and garlic, stir until fragrant. Add onion and bell peppers, stir and cook 20 seconds.
  5. Stir the sauce mixture to recombine, then pour into the skillet. Stir and cook until thickened, a few seconds. Return chicken to the skillet and stir to coat everything in sauce.
  6. Remove from heat immediately and transfer to a serving plate to stop cooking.
  7. Serve hot as a main dish.

Source: omnivorescookbook.com