Description
Spicy Black Pepper Chicken is a quick stir-fry featuring juicy chicken, crisp vegetables, and a bold, peppery sauce that rivals your favorite takeout.
Ingredients
Scale
- 1 lb chicken breasts or thighs, sliced thin
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1 1/2 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
- 2 tbsp peanut oil (or vegetable oil)
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate chicken with soy sauce, wine, and cornstarch for 10–15 minutes.
- Mix sauce ingredients in a bowl and set aside.
- Heat 1 tbsp oil in skillet. Cook chicken until browned but not fully done. Remove.
- Add remaining oil, ginger, and garlic. Stir until fragrant.
- Add onion and peppers, stir-fry 20 seconds.
- Pour sauce into skillet. Stir until thickened.
- Return chicken, toss to coat in sauce.
- Serve hot over rice or noodles.
Notes
For a gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 269
- Sugar: 9.4g
- Sodium: 674mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17.8g
- Fiber: 1.3g
- Protein: 26.1g
- Cholesterol: 73mg