Easy Black Pepper Chicken (Print Version)

# Ingredients:

→ For the Chicken

01 - 1 pound chicken breasts or thighs, thinly sliced against the grain into quarter-inch pieces

→ Marinade Mixture

02 - 1 tablespoon light soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 tablespoon cornstarch

→ Black Pepper Sauce

05 - 1/2 cup 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 1/2 tablespoons sugar
11 - 2 teaspoons coarsely ground black pepper
12 - 1/8 teaspoon salt

→ Stir-Fry Vegetables

13 - 2 tablespoons peanut oil or vegetable oil
14 - 1 tablespoon fresh ginger, finely minced
15 - 2 garlic cloves, minced
16 - 1/2 white onion, roughly chopped
17 - 2 bell peppers in assorted colors, chopped

# Instructions:

01 - Place your sliced chicken in a medium bowl along with the soy sauce, wine, and cornstarch. Use your hands to gently massage the marinade into the chicken until each piece is evenly coated with a light, silky layer. Let it rest for about 10 to 15 minutes while you prep everything else.
02 - In a small bowl, whisk together the chicken broth, both soy sauces, wine, cornstarch, sugar, black pepper, and salt until well combined. Set this aside where you can easily grab it.
03 - Heat a large skillet or wok over medium-high heat and add half the oil. Once it's shimmering hot, add your marinated chicken in a single layer, spreading it out with a spatula so the pieces barely touch. Let it sear undisturbed for about a minute until golden underneath, then flip and cook another 30 seconds to a minute. The chicken should be nicely browned but still slightly pink in the center. Transfer to a clean plate.
04 - Pour the remaining oil into your skillet and toss in the ginger and garlic. Stir quickly until you smell that wonderful fragrance, then add the chopped onion and bell peppers. Stir-fry everything for about 20 seconds until they start to soften slightly.
05 - Give your sauce another quick stir to make sure the cornstarch is fully dissolved, then pour it into the skillet. Stir constantly as the sauce bubbles up and thickens into a glossy coating—this happens fast, just a few seconds. Add the chicken back in and toss everything together quickly to coat with that rich black pepper sauce. Turn off the heat right away and transfer to a serving platter so nothing overcooks.
06 - Serve this piping hot alongside steamed rice or noodles for a satisfying meal that rivals any takeout.

# Notes:

01 - To make this dish gluten-free, simply swap tamari for all the soy sauce and use dry sherry instead of Shaoxing wine.
02 - The key to tender chicken is slicing against the grain and not overcooking it during the initial sear.
03 - Make sure all your ingredients are prepped before you start cooking, as this dish comes together very quickly once you begin.

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