Ingredients
- For the Chicken Marinade:
- 1 lb chicken breasts (or thighs), sliced against the grain into ¼” (5-mm) thick pieces
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon cornstarch
- For the Sauce:
- ½ cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 teaspoons dark soy sauce (or soy sauce)
- 1 tablespoon cornstarch
- 1 ½ tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- ⅛ teaspoon salt
- For Stir Fry:
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped (mix of colors)
Instructions
- Marinate the Chicken: In a medium-sized bowl, combine the chicken, soy sauce, and cornstarch. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10-15 minutes.
- Prepare the Sauce: In a small bowl, combine all the sauce ingredients: chicken broth, light soy sauce, dark soy sauce, cornstarch, sugar, black pepper, and salt. Mix well and set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and spread it into a single layer with as little overlap as possible. Sear for about 1 minute until lightly browned on the bottom. Flip the chicken and cook for another 30 seconds to 1 minute. Stir occasionally until both sides are browned, but the chicken is still slightly pink inside. Transfer the chicken to a plate and set aside.
- Cook the Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic and stir quickly until fragrant. Add the chopped onion and bell peppers, stirring and cooking for about 20 seconds.
- Add the Sauce: Stir the sauce mixture to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir immediately and cook for a few seconds until the sauce thickens enough to coat the back of a spoon.
- Combine and Serve: Add the cooked chicken back into the skillet. Stir to coat everything evenly with the sauce. Turn off the heat and remove the skillet from the stove. Transfer everything to a large plate to prevent the ingredients from continuing to cook in the hot skillet.
- Serve: Serve the Black Pepper Chicken hot as a main dish.
Notes
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- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
