Description
A quick and flavorful stir-fry dish featuring juicy chicken, crisp vegetables, and a bold black pepper sauce. Healthier and tastier than takeout, ready in just 25 minutes.
Ingredients
- 1 lb chicken breasts or thighs, thinly sliced
- 1 tbsp light soy sauce (for marinade)
- 1 tbsp Shaoxing wine or dry sherry (for marinade)
- 1 tbsp cornstarch (for marinade)
- 1/3 cup chicken broth
- 1 tbsp light soy sauce (for sauce)
- 1 tbsp Shaoxing wine or dry sherry (for sauce)
- 1 tsp dark soy sauce
- 1 tsp cornstarch (for sauce)
- 1 tsp sugar
- 1 tsp coarsely ground black pepper (adjust to taste)
- 1/4 tsp salt
- 2 tbsp peanut or vegetable oil, divided
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 small white onion, chopped
- 2 mixed bell peppers, chopped
Instructions
- Marinate the chicken with soy sauce, Shaoxing wine, and cornstarch. Let sit for 10–15 minutes.
- Whisk together all sauce ingredients until the cornstarch dissolves completely.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken in a single layer, sear each side for about 1 minute until lightly browned. Remove while still slightly pink inside.
- Add remaining oil to the skillet. Sauté ginger and garlic until fragrant, about 10 seconds. Add onion and bell peppers; stir-fry for 20 seconds.
- Stir the sauce again, pour into skillet. Cook until it thickens slightly.
- Return chicken to skillet and toss to coat everything evenly. Remove from heat immediately.
- Serve hot over steamed rice.
Notes
- Use tamari and dry sherry to make it gluten-free.
- Prep chicken and vegetables in advance for quicker cooking.
- Double the pepper for a spicier dish, or reduce for a milder version.
- Reheat in a skillet with a splash of water for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
