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Black Pepper Chicken

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A quick-cooking dish that brings vibrant Chinese flavors to your kitchen with succulent chicken coated in a luscious black pepper sauce.

Ingredients

  • 1 pound boneless skinless chicken thighs or breasts
  • 1 tablespoon cornstarch
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon freshly ground black pepper
  • 3-4 cloves garlic, minced
  • 1 inch piece fresh ginger, minced
  • 1/2 large white onion, cut into strips
  • 2 medium bell peppers, cut into strips
  • 3 tablespoons vegetable oil, divided

Instructions

  1. Prepare the chicken: Cut the chicken against the grain into 1/4 to 1/2 inch strips. Pat dry with paper towels and set aside.
  2. Marinate the chicken: In a large bowl, mix cornstarch, light soy sauce, Shaoxing wine, and black pepper until smooth. Add the chicken strips, ensuring they’re well coated. Cover and let marinate for 10-15 minutes at room temperature or up to 60 minutes in the fridge.
  3. Make the sauce: In a separate bowl, whisk together chicken broth, oyster sauce, Shaoxing wine, light soy sauce, cornstarch, and black pepper until smooth. Set aside.
  4. Cook the chicken: Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When hot, add the marinated chicken in a single layer and stir-fry for about 30-60 seconds until browned. Flip and cook for another 30 seconds. If necessary, work in batches to avoid overcrowding. Remove the cooked chicken to a plate.
  5. Sauté the aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil, along with the minced garlic and ginger. Stir-fry for 30-60 seconds or until fragrant.
  6. Add vegetables: Stir in the bell peppers and onions. Continue to stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  7. Combine everything: Pour the prepared black pepper sauce into the skillet with the vegetables. Stir and let it simmer for 2-3 minutes until the sauce thickens. Return the chicken to the skillet and toss everything together until the chicken is well coated and heated through.
  8. Serve: Enjoy your Black Pepper Chicken hot, preferably with steamed white rice.

Notes

Make sure to marinate the chicken for enhanced flavor and tenderness. Adjust the spice level by controlling the amount of black pepper used.

Find it online: https://www.chickennova.com/take-out-style-black-pepper-chicken/