Description
A flavorful stir-fry dish featuring tender chicken and vibrant vegetables, packed with bold black pepper taste.
Ingredients
Scale
- 1 lb chicken breasts (or thighs), sliced against the grain
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Instructions
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently and let marinate for 10-15 minutes.
- In a small bowl, combine all sauce ingredients and mix well.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add marinated chicken and sear until lightly browned, about 1 minute. Flip and cook for another 30 seconds to 1 minute until browned but slightly pink inside. Transfer to a plate.
- In the same skillet, add remaining oil, ginger, and garlic. Stir until fragrant, then add onion and bell peppers. Cook for about 20 seconds.
- Stir sauce mixture until cornstarch dissolves, then pour it into the skillet. Cook until sauce thickens.
- Return chicken to the skillet, stir to coat with the sauce, remove from heat.
- Transfer to a plate and serve hot over rice or noodles.
Notes
For an extra kick, add more black pepper or chili flakes. Marinating the chicken longer enhances flavor. Use colorful vegetables for a more appealing dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg