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Black Pepper Chicken

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 (I used mixed colors))

Instructions

  1. Combine chicken, soy sauce, Shaoxing wine, 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.
  2. Combine all the sauce ingredients in a small bowl. Mix well and set aside.
  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.
  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.
  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.
  6. Serve hot as a main dish.
  • Author: Dorothy Miler