Black Pepper Chicken with Onions and Bell Peppers (Print-Friendly Version)

Thin chicken pieces and peppers are coated in a broth-based black pepper sauce. Keep the chicken’s marinade separate from the sauce mixture, and re-stir the sauce before pouring because its cornstarch settles. Finish cooking the chicken fully in the skillet before serving.

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# Ingredients You’ll Need:

→ Chicken and Marinade

01 - 1 lb chicken breasts or thighs, sliced against the grain into 1/4-inch (5-mm) thick pieces

02 - 1 tablespoon light soy sauce or soy sauce

03 - 1 tablespoon Shaoxing wine or dry sherry

04 - 1 tablespoon cornstarch

→ Sauce

05 - 1/2 cup chicken broth

06 - 2 tablespoons light soy sauce or soy sauce

07 - 2 tablespoons Shaoxing wine or dry sherry

08 - 2 teaspoons dark soy sauce or soy sauce

09 - 1 tablespoon cornstarch

10 - 1 1/2 tablespoons sugar

11 - 2 teaspoons coarsely ground black pepper

12 - 1/8 teaspoon salt

→ Stir Fry

13 - 2 tablespoons peanut oil or vegetable oil

14 - 1 tablespoon minced ginger

15 - 2 cloves garlic, minced

16 - 1/2 white onion, chopped

17 - 2 bell peppers, chopped (mixed colors)

# How to Make It:

01 - Mix chicken with the first tablespoon each of soy sauce, wine and cornstarch and refrigerate ten to fifteen minutes.

02 - Whisk broth, the sauce’s soy sauces, wine, cornstarch, sugar, black pepper and salt separately. Heat one tablespoon oil in a wide skillet.

03 - Cook chicken in an uncrowded layer, turning and checking it reaches 165°F, then transfer to a clean plate. Add the remaining oil and briefly stir-fry ginger and garlic.

04 - Add onion and peppers and cook until tender-crisp.

05 - Re-stir the sauce thoroughly and pour into the skillet. Bring to a simmer while stirring until lightly thickened.

06 - Return chicken and toss until hot throughout, loosening with a little water if the sauce becomes too tight. Serve promptly.

# Extra Suggestions:

01 - The first tablespoon of each belongs to the chicken marinade.

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