Black Pepper Chicken Stir-Fry (Print Version)

# Ingredients:

→ Main

01 - 1 lb chicken breasts or thighs, sliced against the grain into 1/4-inch (5-mm) thick pieces

→ Marinade

02 - 1 tablespoon light soy sauce or tamari
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 or tamari
07 - 2 tablespoons Shaoxing wine or dry sherry
08 - 2 teaspoons dark soy sauce or tamari
09 - 1 tablespoon cornstarch
10 - 1 1/2 tablespoons sugar
11 - 2 teaspoons coarsely ground black pepper
12 - 1/8 teaspoon salt

→ Stir fry

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 (mixed colors recommended)

# Instructions:

01 - Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
02 - Combine all the sauce ingredients in a small bowl. Mix well and set aside.
03 - Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds, until the bottom is lightly browned. Flip the chicken and cook for 15–20 seconds. Stir occasionally, until both sides are browned but still pink inside. Transfer the chicken to a plate and set aside.
04 - Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Stir briefly until fragrant. Add the white onion and bell peppers. Stir and cook for 20 seconds.
05 - Stir the sauce mixture until the cornstarch dissolves completely, then pour it into the skillet. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken. Quickly stir to coat everything evenly with the sauce. Turn off the heat and transfer everything to a plate to prevent further cooking.
06 - Serve hot as a main dish.

# Notes:

01 - To make the dish gluten-free, use tamari instead of soy sauce (both light and dark) and use dry sherry instead of Shaoxing wine.

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