Black Pepper Chicken Dish (Printable Version)

# What 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)

# 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 into a single layer using a spatula. 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 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 briefly until fragrant. Add the white onion and bell peppers. Stir and cook for 20 seconds.
05 - Stir the sauce mixture until the cornstarch is dissolved completely and pour it into the skillet. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon. Add the cooked chicken back to the skillet and stir to coat everything with the sauce. Turn off heat and immediately transfer everything to a plate to prevent overcooking.
06 - 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 substitute dry sherry for Shaoxing wine.

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