Description
A flavorful Chinese-inspired stir-fry featuring tender chicken pieces, crisp bell peppers and onions, coated in a savory black pepper sauce.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp peanut or vegetable oil, plus more if needed
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers (any color), chopped
- FOR THE SAUCE:
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1.5 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
Instructions
- Prepare the sauce: In a small bowl, whisk together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt. Ensure the cornstarch is fully dissolved. Set aside.
- Heat 1 tablespoon of peanut or vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the hot skillet, spreading them out in a single layer. Sear until lightly charred on the surface but still slightly pink inside, about 2-3 minutes per side. Remove the chicken from the pan and set aside.
- In the same skillet (add a little more oil if needed), add the minced ginger and garlic. Sauté gently for about 30 seconds until fragrant.
- Add the chopped white onion and bell peppers to the skillet. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender.
- Give the prepared sauce a quick stir to re-incorporate any settled cornstarch, then pour it into the skillet with the vegetables. Cook, stirring constantly, until the sauce thickens and comes to a simmer, about 1-2 minutes.
- Return the seared chicken to the skillet, tossing everything together to coat the chicken and vegetables in the rich black pepper sauce.
- Cook for another 1-2 minutes to heat through. Serve immediately, perhaps with steamed rice.