Description
A delicious and flavorful dish featuring tender chicken in a spicy, savory sauce enriched with bold black pepper.
Ingredients
Scale
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- 1 tablespoon light soy sauce (or 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 (mixed colors are great!)
Instructions
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is well coated. Marinate for 10 to 15 minutes.
- In a small bowl, mix all the sauce ingredients together and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken, spreading it into a single layer with a spatula. Sear for about 1 minute until the bottom is lightly browned.
- Flip the chicken and cook for another 30 seconds to 1 minute. Stir occasionally until both sides are browned but slightly pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the skillet. Add minced ginger and garlic, stirring until fragrant. Then add the chopped onion and bell peppers, stirring and cooking for about 20 seconds.
- Stir the sauce mixture well until the cornstarch is dissolved, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, just a few seconds.
- Add the cooked chicken back into the skillet. Quickly stir a few times to coat everything with the sauce. Turn off the heat and transfer the contents to a big plate to prevent overcooking.
- Serve hot as a main dish.
Notes
Serve over steamed rice or noodles to soak up the sauce. Pairs well with steamed vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg