Black Pepper Chicken 

Black Pepper Chicken is a flavorful and satisfying dish that brings the bold, aromatic heat of black pepper into a savory stir-fry. With tender chicken pieces, crisp vegetables, and a rich black pepper sauce, this dish is a perfect weeknight meal that rivals your favorite Chinese takeout. It's also adaptable to be gluten-free by substituting certain ingredients.

Full Recipe:

Ingredients:

For the Chicken Marinade:

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

• 2 tablespoons light soy sauce (or tamari)

• 2 tablespoons Shaoxing wine (or dry sherry)

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

• 1 tablespoon cornstarch

• 1 1/2 tablespoons sugar

• 2 teaspoons coarsely ground black pepper

• 1/8 teaspoon salt

For Stir Frying:

• 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 recommended)

 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 evenly coated. Let it marinate for 10 to 15 minutes

2. Prepare the Sauce: In a small bowl, whisk together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Set aside.

3. Stir-Fry the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken, spreading it out into a single layer. Let it sear without stirring for about 1 minute until the bottom is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute until browned but still slightly pink inside. Transfer the chicken to a plate and set aside.

4. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced ginger and garlic, sautéing until fragrant, about 30 seconds.

5. Cook Vegetables: Add the chopped onion and bell peppers to the skillet. Stir-fry for 2 to 3 minutes until the vegetables are just tender.

6. Add Sauce and Combine: Give the prepared sauce a quick stir to recombine, then pour it into the skillet with the vegetables. Bring the sauce to a simmer and cook for 1 to 2 minutes until it thickens.

7. Finish the Dish: Return the cooked chicken to the skillet, tossing to coat it evenly with the sauce and vegetables. Cook for an additional 1 to 2 minutes until the chicken is fully cooked through and well-coated with the sauce.

8. Serve: Transfer the black pepper chicken to a serving dish. Serve hot with steamed rice.

 Nutritional Information (per serving)

• Calories: Approximately 300 kcal

• Protein: 28 g

• Fat: 15 g

• Carbohydrates: 12 g

• Fiber: 2 g

• Sugar: 7 g

• Sodium: 800 mg