Black Pepper Chicken
User Reviews
4.9
297 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
269 kcal
-
Course
Main Course
-
Cuisine
Chinese
Black Pepper Chicken
Report
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.
Share:
Ingredients
- 1 lb chicken breasts (or thighs) , sliced against the grain into 1/4” (5-mm) thick pieces
Marinade
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce
- 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
Stir fry
- 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)
Add to Shopping List
Instructions
- 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.
- Combine all the sauce ingredients in a small bowl. Mix well and set aside.
- 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.
- 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.
- 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.
- Serve hot as a main dish.
Nutrition Information
Show Details
Serving
1serving
Calories
269kcal
(13%)
Carbohydrates
17.8g
(6%)
Protein
26.1g
(52%)
Fat
10g
(15%)
Saturated Fat
1.2g
(6%)
Cholesterol
73mg
(24%)
Sodium
674mg
(28%)
Potassium
607mg
(17%)
Fiber
1.3g
(5%)
Sugar
9.4g
(19%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 269kcal | 13% |
| Carbohydrates | 17.8g | 6% |
| Protein | 26.1g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 73mg | 24% |
| Sodium | 674mg | 28% |
| Potassium | 607mg | 13% |
| Fiber | 1.3g | 5% |
| Sugar | 9.4g | 19% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
297 reviews
Excellent
Other Recipes
You'll Also Love
