Black Pepper Chicken

Black Pepper Chicken is a flavorful and satisfying Chinese stir-fry dish that combines tender chicken pieces with crisp vegetables, all coated in a savory black pepper sauce. This dish is a healthier alternative to takeout, offering a balance of lean protein and colorful veggies. It's quick to prepare, making it perfect for a weeknight dinner.

Ingredients:

For the Marinade:

• 1 lb (450 g) boneless skinless chicken breasts or thighs, sliced against the grain into 1/4-inch (5-mm) thick pieces

• 1 tablespoon light soy sauce (or tamari for gluten-free)

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 tablespoon cornstarch

For the Sauce:

• 1/2 cup (120 ml) chicken broth

• 2 tablespoons light soy sauce (or tamari)

• 2 tablespoons Shaoxing wine (or dry sherry)

• 2 teaspoons dark soy sauce (or regular soy sauce)

• 1 tablespoon cornstarch

• 1 1/2 tablespoons sugar

• 2 teaspoons coarsely ground black pepper

• 1/8 teaspoon salt

For the 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 (mixed colors preferred)

Directions:

1. Marinate the Chicken:

   • In a medium-sized bowl, combine the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch.

   • Gently mix by hand until the chicken is coated with a thin layer of the mixture.

   • Marinate for 10 to 15 minutes.

2. Prepare the Sauce:

   • In a small bowl, combine all the sauce ingredients: chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt.

   • Mix well and set aside.

3. Cook the Chicken:

   • Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot.

   • Add the marinated 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, stirring occasionally, until both sides are browned but still a bit pink inside.

   • Transfer the chicken to a plate and set aside.

4. Stir-Fry the Vegetables:

   • Add the remaining 1 tablespoon of oil to the skillet.

   • Add the minced ginger and garlic.

   • Stir-fry until fragrant.

   • Add the chopped onion and bell peppers.

   • Stir-fry for 20 seconds.

5. Combine and Cook:

   • Stir the prepared sauce mixture to ensure the cornstarch is dissolved completely.

   • Pour the sauce into the skillet.

   • Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds.

   • Add the cooked chicken back into the skillet.

   • 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:

   • Serve hot as a main dish, ideally with steamed rice.

Nutritional Information (per serving, approx.):

• Calories: Approximately 280 kcal

• Total Fat: 12 g

  • Saturated Fat: 2 g

• Cholesterol: 70 mg

• Sodium: 700 mg

• Total Carbohydrates: 15 g

  • Dietary Fiber: 2 g

  • Sugars: 6 g

• Protein: 30 g