Description
Black Pepper Chicken is a quick and flavorful dish that brings the essence of Asian cuisine right to your kitchen. Featuring tender chicken pieces stir-fried with vibrant vegetables in a rich black pepper sauce, this recipe is perfect for busy weeknights or special occasions. In just about 25 minutes, you can enjoy a savory meal that rivals your favorite takeout. With its gluten-free options and adaptability to various proteins and veggies, Black Pepper Chicken stands out as a delicious, satisfying choice for any dinner table.
Ingredients
Scale
- 1 lb chicken breasts (or thighs)
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or soy sauce)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (I used mixed colors)
Instructions
- Marinate the sliced chicken in soy sauce, Shaoxing wine, and cornstarch for 10-15 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat peanut oil in a large skillet over medium-high heat; sear the marinated chicken until browned and cooked through.
- Remove chicken and stir-fry ginger, garlic, onion, and bell peppers until fragrant.
- Pour in the sauce mixture; cook until thickened, then add back the chicken to coat everything evenly.
- Serve hot over rice, noodles, or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg