Black Pepper Chicken 

This quick and flavorful stir fry features tender chicken pieces, crisp vegetables, and a rich, savory black pepper sauce. It's a healthier homemade alternative to restaurant takeout, offering a delightful balance of heat and umami. With a prep time of just 20 minutes and a cook time of 5 minutes, it's perfect for a weeknight dinner. 

Full Recipe:

Ingredients

For the Chicken:

• 1 lb (450 g) chicken breasts or thighs, sliced against the grain into ¼-inch (5 mm) thick pieces

Marinade:

• 1 tbsp light soy sauce (or regular soy sauce)

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tbsp cornstarch

Sauce:

• ½ cup chicken broth

• 2 tbsp light soy sauce (or regular soy sauce)

• 2 tbsp Shaoxing wine (or dry sherry)

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

• 1 tbsp cornstarch

• 1½ tbsp sugar

• 2 tsp coarsely ground black pepper

• ⅛ tsp salt

Stir-Fry:

• 2 tbsp peanut oil (or vegetable oil)

• 1 tbsp minced ginger

• 2 cloves garlic, minced

• ½ white onion, chopped

• 2 bell peppers, chopped (mixed colors preferred)

 Directions

1. Marinate the Chicken: In a medium-sized bowl, combine the chicken slices with soy sauce, Shaoxing wine, and cornstarch. Mix gently 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 until the cornstarch is fully dissolved. Set aside.

3. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Add the marinated chicken, spreading it into a single layer. Let it sear for about 1 minute until the bottom is lightly browned. Flip the chicken and cook for an additional 30 seconds to 1 minute, until both sides are browned but still slightly pink inside. Transfer the chicken to a plate and set aside.

4. Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced ginger and garlic, stirring quickly until fragrant. Add the chopped onion and bell peppers, cooking for about 20 seconds until they begin to soften.

5. Combine and Cook: Stir the prepared sauce to ensure the cornstarch is well-mixed, then pour it into the skillet with the vegetables. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, which should take just a few seconds. Return the cooked chicken to the skillet, stirring to coat everything evenly with the sauce. Turn off the heat and remove the skillet from the stove.

6. Serve: Transfer the dish to a large plate and serve hot as a main dish.

Nutritional Information (per serving)

• Calories: 269 kcal

• Protein: 26.1 g

• Carbohydrates: 17.8 g

  • Fiber: 1.3 g

  • Sugars: 9.4 g

• Fat: 10 g

  • Saturated Fat: 1.2 g

• Cholesterol: 73 mg

• Sodium: 674 mg

• Potassium: 607 mg

• Calcium: 20 mg

• Iron: 1 mg