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Black Pepper Chicken

An easy black pepper chicken with juicy tender chicken, crisp vegetables and a rich savory black pepper sauce. It takes no time to put together and tastes better than your usual Chinese restaurant takeout! {Gluten-Free Adaptable}To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and use dry sherry vinegar instead of Shaoxing broth.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 1 lb chicken breasts or thighs (, sliced against the grain into 1/4” (5-mm) thick pieces)
  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 tablespoon Shaoxing broth (or dry sherry vinegar)
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 2 tablespoons light soy sauce (or soy sauce)
  • 2 tablespoons Shaoxing broth (or dry sherry vinegar)
  • 2 teaspoons dark soy sauce (or soy sauce)
  • 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 cloves garlic , minced
  • 1/2 white onion , chopped

Method
 

  1. Combine chicken, soy sauce, Shaoxing broth, 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.
  2. Combine all the sauce ingredients in a small bowl. Mix well and set aside.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
  4. Serve hot as a main dish.