Black Pepper Chicken Stirfry (Print Version)

# Ingredients:

→ Poultry

01 - 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch pieces

→ Marinade

02 - 1 tablespoon light soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 tablespoon cornstarch

→ Sauce

05 - 1/2 cup chicken broth
06 - 2 tablespoons light soy sauce
07 - 2 tablespoons Shaoxing wine or dry sherry
08 - 2 teaspoons dark soy sauce
09 - 1 tablespoon cornstarch
10 - 1 1/2 tablespoons sugar
11 - 2 teaspoons coarsely ground black pepper
12 - 1/8 teaspoon salt

→ Stir Fry Vegetables and Aromatics

13 - 2 tablespoons peanut oil or vegetable oil
14 - 1 tablespoon minced ginger
15 - 2 cloves garlic, minced
16 - 1/2 white onion, chopped
17 - 2 bell peppers, chopped

# Instructions:

01 - Combine the sliced chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently by hand to coat the chicken evenly. Marinate for 10 to 15 minutes.
02 - Whisk together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a small bowl until the cornstarch is dissolved. Set aside.
03 - Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Sear for 1 minute, then flip and cook for another 30 seconds to 1 minute, stirring until both sides are browned but not fully cooked through. Transfer the chicken to a plate.
04 - Add the remaining 1 tablespoon oil to the skillet. Stir in ginger and garlic and cook briefly until fragrant. Add the chopped onion and bell peppers, stirring for about 20 seconds.
05 - Stir the sauce mixture again, then pour it into the skillet. Stir continuously until the sauce thickens to coat the back of a spoon. Return the chicken to the skillet and toss quickly to coat all pieces in the sauce. Remove from heat immediately and transfer to a serving plate.
06 - Serve the black pepper chicken hot as a main dish.

# Notes:

01 - For a gluten-free version, substitute tamari for both types of soy sauce and use dry sherry in place of Shaoxing wine.
02 - Immediately transfer the finished stir-fry from the skillet to a plate to prevent overcooking.

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