Black Pepper Chicken combines stir-fried chicken breasts, onions, red bell pepper, garlic, and ginger in a sweet and savory black pepper sauce. This tasty dish is much better than takeout and is delicious over white rice or Chinese noodles. It is quick and easy enough for a weeknight meal yet elegant enough for company. If you like this flavorful recipe, try Mongolian chicken, pepper steak, hunan chicken, and sweet and sour chicken.
INGREDIENTS For BLACK PEPPER CHICKEN
For the sauce:
you need low-sodium chicken broth
low-sodium soy sauce
Shaoxing wine or sherry
brown sugar or mirin
cornstarch
and freshly ground black pepper.
For The Stir Fry:
you need chicken breasts
low sodium soy sauce
cornstarch
vegetable oil or canola oil,
onion
red or green bell pepper
garlic
fresh ginger or ginger paste
and green onions.
HOW TO MAKE BLACK PEPPER CHICKEN
First, whisk together the chicken broth, 1/3 cup low-sodium soy sauce, Shaoxing Wine, brown sugar, cornstarch, and fresh ground black pepper in a small bowl. Set the bowl aside for a little bit. Then, combine the chicken, 2 tablespoons low-sodium soy sauce, and cornstarch in a medium bowl. Cut the vegetables while the chicken is marinating.
Heat a little vegetable oil in a large skillet over medium-high heat. Using tongs remove the chicken from the marinade and add it to the skillet in a single layer, cooking until golden brown and cooked through, flipping once. Work in batches removing the chicken to a plate as it is cooked.
