Black Pepper Chicken Stir Fry (Print-Friendly Version)
Juicy chicken and colorful peppers tossed in aromatic black pepper sauce, ready in under 30 minutes.
# List of Ingredients:
→ Poultry
01 -
450 g chicken breasts or thighs, sliced against the grain into 5-mm thick pieces
→ Marinade
02 -
1 tablespoon light soy sauce
03 -
1 tablespoon Shaoxing wine or dry sherry
04 -
1 tablespoon cornstarch
→ Sauce
05 -
120 ml chicken broth
06 -
2 tablespoons light soy sauce
07 -
2 tablespoons Shaoxing wine or dry sherry
08 -
2 teaspoons dark soy sauce
09 -
1 tablespoon cornstarch
10 -
1.5 tablespoons granulated sugar
11 -
2 teaspoons coarsely ground black pepper
12 -
0.125 teaspoon fine sea salt
→ Stir-Fry Vegetables & Aromatics
13 -
2 tablespoons peanut oil or vegetable oil, divided
14 -
1 tablespoon minced ginger
15 -
2 cloves garlic, minced
16 -
0.5 white onion, chopped
17 -
2 mixed-color bell peppers, chopped
# How to Prepare:
01 -
In a medium bowl, combine chicken slices with light soy sauce, Shaoxing wine, and cornstarch. Mix gently by hand to coat the chicken evenly. Let marinate for 10 to 15 minutes.
02 -
In a small bowl, stir together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Mix well until the cornstarch is fully dissolved. Set aside.
03 -
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and immediately spread into a single layer with minimal overlap. Sear undisturbed for about 1 minute until the underside is lightly browned, then flip. Cook for a further 30 seconds to 1 minute, stirring occasionally, until evenly browned but still slightly pink inside. Transfer chicken to a plate.
04 -
Add the remaining 1 tablespoon of oil to the same skillet. Add minced ginger and garlic; stir quickly until fragrant. Add chopped onion and bell peppers, cooking for 20 seconds while stirring.
05 -
Stir the reserved sauce mixture to ensure cornstarch remains suspended, then pour into the skillet. Stir promptly and cook until the sauce thickens enough to coat the back of a spoon, about a few seconds. Return the chicken to the skillet and stir to coat the ingredients thoroughly in the sauce.
06 -
Remove skillet from heat immediately and transfer contents to a serving plate to prevent overcooking. Serve hot.
# Additional Information:
01 -
For a gluten-free preparation, substitute tamari for all soy sauce and use dry sherry in place of Shaoxing wine.