Black Pepper Chicken

Black Pepper Chicken

from omnivorescookbook.com
Main
25 min
4 servings
269 kcal / serving

An easy black pepper chicken with juicy tender chicken, crisp vegetables and a rich savory black pepper sauce. It takes no time to put together and tastes better than your usual Chinese restaurant takeout! {Gluten-Free Adaptable}To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.

Ingredients

  • 1 lbchicken breasts (or thighs) (, sliced against the grain into 1/4” (5-mm) thick pieces)
  • 1 tablespoonlight soy sauce ((or soy sauce))
  • 1 tablespoonshaoxing wine ((or dry sherry))
  • 1 tablespooncornstarch
  • ½ cupchicken broth
  • 2 tablespoonslight soy sauce ((or soy sauce))
  • 2 tablespoonsshaoxing wine ((or dry sherry))
  • 2 teaspoonsdark soy sauce ((or soy sauce))
  • 1 tablespooncornstarch
  • 1 ½ tablespoonssugar
  • 2 teaspoonscoarsely ground black pepper
  • ⅛ teaspoonsalt
  • 2 tablespoonspeanut oil ((or vegetable oil))
  • 1 tablespoonminced ginger
  • 2 clovesgarlic (, minced)
  • ½white onion (, chopped)
  • 2bell peppers (, chopped (i used mixed colors))

Directions

  1. 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. 2

    Combine all the sauce ingredients in a small bowl. Mix well and set aside.

  3. 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. 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. 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. 6

    Serve hot as a main dish.