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–+ servings
Black Pepper Chicken

Easy Black Pepper Chicken Stir-Fry

Quick and satisfying Black Pepper Chicken stir-fry that's ready in just 25 minutes and healthier than takeout.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breasts (or thighs) Slice against the grain for tenderness.
  • 2 tablespoons light soy sauce Use tamari for gluten-free.
  • 1 tablespoon Shaoxing wine (or dry sherry) Use dry sherry as a gluten-free alternative.
  • 1 tablespoon cornstarch Coats chicken to keep it juicy.
For the Sauce
  • 1 cup chicken broth Provides moisture.
  • 1 tablespoon dark soy sauce Enhances color and depth.
  • 1 teaspoon sugar Balancing sweetness.
  • 1 tablespoon coarsely ground black pepper Adjust to preference.
  • 1 teaspoon salt Enhances flavor.
For Cooking
  • 2 tablespoons peanut oil (or vegetable oil) High smoke point oil.
  • 1 tablespoon minced ginger Adds freshness.
  • 3 cloves garlic Infuses flavor.
For the Vegetables
  • 1 medium white onion Provides sweetness.
  • 2 medium bell peppers Any color is fine.

Equipment

  • large skillet
  • Medium Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 10-15 minutes.
  2. While chicken marinates, whisk together chicken broth, light soy sauce, dark soy sauce, cornstarch, sugar, black pepper, and salt in a separate bowl. Set aside.
  3. Heat peanut oil in a large skillet over medium-high heat. Add marinated chicken, searing for 1 minute per side until lightly browned. Transfer to a plate.
  4. In the same skillet, add remaining oil, ginger, and garlic. Stir for 20 seconds, then add sliced onion and bell peppers. Cook for 2-3 minutes until softened.
  5. Stir the sauce mixture, then pour into the skillet with vegetables. Stir to coat and cook until slightly thickened.
  6. Return chicken to the skillet, tossing gently to coat in the sauce. Cook for 1-2 minutes until heated through. Serve immediately over steamed rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Prep ahead by measuring all ingredients. Ensure correct chicken cooking time to avoid dryness, and feel free to customize vegetables as desired.

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