Description
A quick and flavorful Chinese-style Black Pepper Chicken featuring juicy, marinated chicken, crisp bell peppers, and a bold, savory black pepper sauce—perfect for a healthier takeout-style meal at home.
Ingredients
- 1 lb chicken breasts or thighs, sliced into ¼-inch pieces
- Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- Sauce:
- ½ cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1½ tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
- Stir Fry:
- 2 tbsp peanut oil (or vegetable oil)
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped (mixed colors preferred)
Instructions
- Mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 10–15 minutes.
- Whisk together all sauce ingredients and set aside.
- Heat skillet with oil, sear chicken until lightly charred but still pink inside (about 30 seconds). Remove from pan.
- Sauté ginger and garlic until fragrant. Add onions and bell peppers and stir-fry until crisp-tender.
- Pour in sauce and cook until it thickens.
- Return chicken to pan and stir to coat with sauce. Cook until chicken is fully done.
Notes
- Slice chicken against the grain for a tender texture.
- Substitute dry sherry for Shaoxing wine if unavailable.
- Make gluten-free by using tamari instead of soy sauce.
- Use a mix of bell pepper colors for visual appeal.
- Store leftovers in the fridge for 3–4 days or freeze for longer.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
