Description
Sizzling Black Pepper Chicken brings spicy comfort straight from the kitchen to your plate, melding bold flavors that dance with each savory bite. Tender chicken pieces coated in a peppery sauce guarantee a quick, satisfying meal that sparks excitement at dinnertime.
Ingredients
Scale
Protein:
- 1 lb chicken breasts, sliced
Sauce and Seasoning:
- ½ cup chicken broth
- 3 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- ½ tablespoon sugar
- 2 teaspoons black pepper
- ⅛ teaspoon salt
Vegetables and Aromatics:
- 2 bell peppers, chopped
- ½ white onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
Additional:
- 2 tablespoons peanut oil
- 2 tablespoons cornstarch
Instructions
- Blend 1 tablespoon each of light soy sauce and Shaoxing wine with 1 tablespoon cornstarch in a medium bowl. Coat your 1 pound of chicken slices thoroughly in this marinade and let them rest for 15 minutes.
- Whisk together ½ cup chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 ½ tablespoons sugar, 2 teaspoons black pepper, and ⅛ teaspoon salt in a separate bowl.
- Heat 2 tablespoons peanut oil in a large skillet at medium-high heat (375°F) for 2 minutes until shimmering.
- Sauté 1 tablespoon minced ginger, 2 minced garlic cloves, and ½ chopped white onion for 45 seconds, stirring constantly.
- Add chopped bell peppers and cook for an additional 2 minutes until they start to soften.
- Introduce marinated chicken pieces to the skillet, spreading them in a single layer. Cook for 4-5 minutes, turning occasionally until chicken is golden and reaches 165°F internal temperature.
- Pour prepared sauce over chicken and vegetables, stirring gently to coat. Simmer for 2-3 minutes until sauce thickens and clings to your ingredients.
- Remove from heat and serve immediately while hot and glossy.
Notes
- Marinate the chicken for at least 30 minutes to ensure deep flavor penetration and tender meat.
- Choose chicken thighs for a juicier result compared to chicken breast, which can dry out more quickly.
- Use freshly ground black pepper for the most robust and aromatic flavor profile.
- For a low-carb version, replace bell peppers with zucchini or cauliflower and serve over cauliflower rice instead of regular rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 265 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg