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.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# 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. Set out separate bowls for the marinade and finishing sauce. Each contains cornstarch, soy sauce and wine, but they are separate measured portions rather than repeated instructions for the same mixture. Slice chicken across the grain to a similar thickness so pieces cook at a similar rate. Cook it in batches if the skillet is crowded, transferring finished pieces to a clean plate. Stir the sauce again immediately before pouring because cornstarch settles at the bottom. Let it simmer and thicken before returning the cooked chicken. If the coating becomes too tight, add a little water gradually; adding more dry starch directly can create lumps.

Return