Description
Spicy black pepper chicken stir-fry delivers bold Asian-inspired flavors that dance across your palate with zesty intensity. Rich wok-seared chicken mingles with crisp vegetables, creating a quick meal promising restaurant-quality deliciousness you’ll crave again and again.
Ingredients
Scale
Meat:
- 1 lb (450 g) chicken breasts, sliced against the grain into 1/4″ (5-mm) thick pieces
Sauce and Seasonings:
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 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
Vegetables and Aromatics:
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Instructions
- Prepare chicken by combining with marinade ingredients in a medium bowl, ensuring even coating. Allow to marinate for 10-15 minutes at room temperature.
- Whisk sauce ingredients in a separate bowl until completely smooth and well-blended. Set mixture aside.
- Preheat large skillet over medium-high heat with oil. Arrange chicken in single layer and quickly sear for approximately 30 seconds per side, achieving golden brown exterior while maintaining slightly pink center. Transfer chicken to a clean plate.
- Using same skillet, add remaining oil with ginger and garlic. Sauté until aromatic, releasing rich flavors. Introduce onions and bell peppers, stirring rapidly for about 20 seconds to maintain crisp texture.
- Vigorously remix sauce to reincorporate cornstarch, then pour into hot skillet. Stir continuously until sauce thickens and becomes glossy. Reintroduce seared chicken, tossing to thoroughly coat with sauce and heat through for additional few seconds.
- Plate immediately while hot, ensuring even sauce distribution across dish.
Notes
- Choose chicken thighs for a juicier, more flavorful stir-fry that stays tender during quick cooking.
- Let chicken come to room temperature before marinating to ensure even seasoning and faster cooking.
- Slice chicken against the grain for maximum tenderness and easier chewing.
- Pat chicken dry before searing to achieve a perfect golden-brown exterior and prevent steaming instead of browning.
- Use high heat and avoid overcrowding the pan to get a crispy sear on chicken without making it tough.
- Customize heat levels by adjusting black pepper quantity or adding red pepper flakes for extra kick.
- Prepare all ingredients before cooking to maintain the fast-paced stir-fry technique and prevent burning.
- Serve over steamed rice, cauliflower rice, or zucchini noodles for different dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg