Description
Learn how to make delicious Black Pepper Chicken at home with our easy recipe! Discover the secrets to perfecting this savory dish. Try it today!
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 Grape juice ((or dry sherry))
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce ((or soy sauce))
- 2 tablespoons Shaoxing Grape juice ((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
- Step 1: Combine chicken, soy sauce, Shaoxing Grape juice, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
- Step 2: Combine all the sauce ingredients in a small bowl. Mix well and set aside.
- Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 1 minute or so, until the bottom is lightly browned. Flip the chicken. Cook for 30 seconds to 1 minute. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
- Step 4: Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
- Step 5: Stir the sauce mixture until the cornstarch is dissolved completely, 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, a few seconds. Add back the cooked chicken. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
- Step 6: Serve hot as a main dish.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg