Ingredients
Scale
- 1 lb (450 g) chicken breasts (or thighs) , sliced against the grain into 1/4” (5-mm) thick pieces
Marinade
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or soy sauce)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
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 (I used mixed colors)
Instructions
- Marinate the chicken: Start by combining your chicken with soy sauce, Shaoxing wine, and cornstarch. The cornstarch creates a silky coating that helps the chicken stay tender and gives it a nice sear. Let the chicken marinate for 10 to 15 minutes—perfect for those moments when you’re gathering everything else.
- Make the sauce: In a small bowl, mix all your sauce ingredients—chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and a pinch of salt. Give it a good stir so the cornstarch dissolves completely. (Tip: Always mix the sauce again before adding it to the pan, as the cornstarch tends to settle at the bottom.)
- Sear the chicken: Heat up 1 tablespoon of oil in your skillet or wok. Once hot (you should see a slight shimmer in the oil), spread the chicken in a single layer. This is key for getting that golden sear! Let it sit for about 30 seconds without moving it, then flip. Cook for another 15 to 20 seconds—don’t worry if the chicken is still a little pink inside, we’ll finish cooking it later. Transfer the chicken to a plate and set aside.
- Stir fry the aromatics and veggies: In the same skillet, add another tablespoon of oil. Toss in the minced ginger and garlic. Stir for about 10 seconds, just until fragrant (and wow, your kitchen will smell amazing!). Add in the chopped onions and bell peppers. Stir fry them for 20 to 30 seconds—you want them to stay crisp, with a bit of char on the edges.
- Add the sauce: Give the sauce a quick stir and pour it into the skillet. You’ll notice it thickening almost immediately thanks to the cornstarch. Stir constantly until the sauce is glossy and can coat the back of a spoon.
- Bring back the chicken: Toss the seared chicken back into the pan and stir to coat everything in that rich sauce. Let it cook for another 30 seconds to a minute, just until the chicken is cooked through and everything is coated in the sauce.
Notes
How to serve: It’s all in the presentation
I like to serve black pepper chicken over a bed of steamed jasmine rice. The rice soaks up all the delicious sauce, and the fluffy texture complements the crispy veggies and tender chicken perfectly. For a pop of color, sprinkle some chopped scallions or cilantro on top. If I’m feeling fancy, I might even throw on a few toasted sesame seeds!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner