Black Pepper Chicken Bowl (Printable Version)
# What You’ll Need:
01 -
1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch (5-mm) thick pieces
→ Marinade
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 (use mixed colors if desired)
# Steps to Follow:
01 -
Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
02 -
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
03 -
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken and spread it into a single layer using a spatula, with as little overlap as possible. Sear for 1 minute or until the bottom is lightly browned. Flip the chicken and cook for 30 seconds to 1 minute, stirring occasionally, until both sides are browned but still slightly pink inside. Transfer the chicken to a plate and set aside.
04 -
Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic, stirring quickly until fragrant. Add the white onion and bell peppers, stirring and cooking for about 20 seconds.
05 -
Stir the sauce mixture to ensure the cornstarch is completely dissolved, and pour it into the skillet. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, about a few seconds.
06 -
Add the cooked chicken back to the skillet and stir quickly to coat everything with the sauce. Turn off the heat, transfer the mixture to a serving plate immediately to avoid overcooking, and serve hot as a main dish.
# Additional Notes:
01 -
To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and dry sherry instead of Shaoxing wine.