Description
A quick and flavorful stir-fry featuring tender chicken, vibrant bell peppers, and a bold black pepper sauce—better than takeout and ready in 25 minutes.
Ingredients
- 1 lb chicken breasts or thighs, sliced ¼″ thick, against the grain
- Marinade:
- 1 Tbsp light soy sauce
- 1 Tbsp Shaoxing wine (or dry sherry)
- 1 Tbsp cornstarch
- Sauce:
- ½ cup chicken broth
- 2 Tbsp light soy sauce
- 2 Tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1 Tbsp cornstarch
- 1½ Tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
- Stir-fry:
- 2 Tbsp peanut or vegetable oil
- 1 Tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped
Instructions
- Mix chicken with marinade ingredients and let rest for 10–15 minutes.
- Whisk together all sauce ingredients in a small bowl until smooth.
- Heat 1 Tbsp oil in a skillet or wok over medium-high. Add chicken in a single layer, sear for 1 minute, flip, and cook another 30 seconds to 1 minute until just pink. Transfer to a plate.
- Add remaining oil, sauté ginger and garlic until fragrant. Add onion and peppers, stir for about 20 seconds.
- Stir sauce to recombine and pour into skillet. Stir until it thickens.
- Return chicken to pan, toss to coat, turn off heat, and serve hot. Great alone or over rice.
Notes
- Use chicken thighs for richer flavor.
- Substitute tamari and dry sherry to make it gluten-free.
- Add vegetables like snow peas or carrots for variety.
- Leftovers can be stored up to 3–4 days or frozen for 1–2 months.
- Reheat gently to preserve texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg
