Black Pepper Chicken (Printable Version)
Juicy chicken pieces with bell peppers in a savory black pepper sauce, perfect for a quick and flavorful weeknight dinner.
# Ingredients:
→ Seasonings
01 -
2 teaspoons coarsely ground black pepper
02 -
⅛ teaspoon salt
→ Chicken & Marinade
03 -
1 pound chicken breasts, sliced into thick pieces
04 -
1 tablespoon soy sauce
05 -
1 tablespoon dry sherry
06 -
1 tablespoon cornstarch
→ Stir-Fry
07 -
2 tablespoons oil
08 -
1 tablespoon minced ginger
09 -
2 cloves garlic, minced
10 -
½ white onion, chopped
11 -
2 bell peppers, chopped (any color)
→ Sauce
12 -
½ cup chicken broth
13 -
2 tablespoons soy sauce
14 -
2 tablespoons dry sherry
15 -
1 tablespoon cornstarch
16 -
1½ tablespoons sugar
# Steps:
01 -
In a bowl, combine chicken with soy sauce, sherry, and cornstarch. Let sit for 15–30 minutes.
02 -
In a separate bowl, whisk together chicken broth, soy sauce, sherry, cornstarch, and sugar until well combined. Set aside.
03 -
Heat oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until lightly browned and nearly cooked through, 5–6 minutes. Remove and set aside.
04 -
In the same pan, add ginger, garlic, and onion. Stir-fry for 1–2 minutes until fragrant.
05 -
Toss in bell peppers and stir-fry for 2–3 minutes until just tender.
06 -
Return chicken to the pan, pour in the sauce, and stir well. Cook for 2–3 more minutes until the sauce thickens and everything is evenly coated.
07 -
Serve hot over steamed rice or noodles.
# Notes:
01 -
For best results, prepare all ingredients before beginning as stir-frying moves quickly.