Description
Spicy black pepper chicken dances with bold Malaysian flavors, promising a culinary adventure that tantalizes taste buds. Fragrant spices and tender meat create an irresistible dish you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 lb (454 g) chicken breasts
Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce and Seasoning:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 garlic cloves (minced)
- 1/2 white onion (chopped)
- 2 bell peppers (chopped, mixed colors)
Instructions
- Marinate chicken pieces with soy sauce, rice wine, and cornstarch. Allow flavors to meld for 10-15 minutes at room temperature.
- Whisk together sauce ingredients in a separate bowl until smoothly combined, then set aside for later use.
- Preheat skillet over medium-high heat with oil. Arrange marinated chicken in a single layer, creating a golden sear for approximately 30 seconds per side until lightly browned. Remove chicken and reserve.
- In the same skillet, add additional oil and quickly sauté minced ginger and garlic until aromatic, releasing their intense flavors.
- Introduce sliced onions and bell peppers to the skillet, stirring rapidly for 20-30 seconds to maintain vegetable crispness.
- Gently pour prepared sauce into the skillet, stirring consistently until the mixture thickens and becomes glossy, approximately 1-2 minutes.
- Return seared chicken to the skillet, tossing thoroughly to ensure each piece is evenly coated with the rich, peppery sauce.
- Transfer the black pepper chicken to a serving platter, garnishing with optional chopped green onions. Accompany with steamed rice or noodles for a complete meal.
Notes
- Opt for high-quality chicken breasts or thighs with minimal fat for a leaner, more tender result.
- Balance black pepper intensity by adjusting quantity based on personal spice tolerance and preference.
- Consider using tamari sauce instead of soy sauce for a gluten-free alternative that maintains rich umami flavor.
- Quickly pat chicken dry before marinating to help achieve a perfect golden-brown sear and prevent excess moisture during cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg