Black Pepper Chicken Stirfry (Print Version)
Juicy chicken and vegetables tossed in a bold black pepper glaze. Simple, quick, and full of savory flavor.
# Ingredients:
→ Chicken
01 -
1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
→ Marinade
02 -
1 tablespoon light soy sauce (or soy sauce)
03 -
1 tablespoon Shaoxing wine (or dry sherry)
04 -
1 tablespoon cornstarch
→ Sauce
05 -
1/2 cup chicken broth
06 -
2 tablespoons light soy sauce (or soy sauce)
07 -
2 tablespoons Shaoxing wine (or dry sherry)
08 -
2 teaspoons dark soy sauce (or soy sauce)
09 -
1 tablespoon cornstarch
10 -
1 1/2 tablespoons sugar
11 -
2 teaspoons coarsely ground black pepper
12 -
1/8 teaspoon salt
→ Stir fry
13 -
2 tablespoons peanut oil (or vegetable oil)
14 -
1 tablespoon minced ginger
15 -
2 cloves garlic, minced
16 -
1/2 white onion, chopped
17 -
2 bell peppers, chopped (mixed colors)
# Directions:
01 -
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.
02 -
Mix all the sauce ingredients in a small bowl until well combined. Set aside.
03 -
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken and spread into a single layer using a spatula. Sear for 1 minute until lightly browned, flip, and cook for another 30 seconds to 1 minute until both sides are browned but still a bit pink inside. Transfer the chicken to a plate.
04 -
Add the remaining 1 tablespoon of oil to the skillet. Add ginger and garlic, stir until fragrant. Add white onion and bell peppers, stir and cook for 20 seconds.
05 -
Stir the sauce mixture until the cornstarch is fully dissolved. Pour it into the skillet, stir immediately, and cook until it thickens enough to coat the back of a spoon. Add back the chicken, stir to coat everything with the sauce. Remove from heat and transfer to a plate.
06 -
Serve hot as a main dish.
# Notes:
01 -
To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and dry sherry instead of Shaoxing wine.