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–+ servings
Black Pepper Chicken

Savory Black Pepper Chicken: Quick & Gluten-Free Bliss

This Easy Black Pepper Chicken combines juicy chicken with colorful veggies in a rich, peppery sauce, ready in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breasts/Thighs Sliced thinly for quick cooking.
For the Marinade
  • 2 tbsp Light Soy Sauce Use tamari for gluten-free option.
  • 2 tbsp Shaoxing Wine Substitute with dry sherry if unavailable.
  • 1 tbsp Cornstarch Arrowroot starch can be used as an alternative.
For the Sauce
  • 1 cup Chicken Broth Use vegetable broth for vegetarian option.
  • 2 tbsp Dark Soy Sauce Black soy sauce is an alternative.
  • 1 tbsp Sugar Use honey or sugar alternative.
  • 1 tbsp Coarsely Ground Black Pepper Key flavor component; no good substitutes.
For Cooking
  • 2 tbsp Peanut Oil Any vegetable oil can be used.
  • 1 tbsp Minced Ginger Fresh ginger is preferred.
  • 2 cloves Garlic Garlic powder can be used if fresh is not available.
  • 1 medium White Onion Yellow onion or shallots are also suitable.
  • 1 cup Bell Peppers Any stir-fry vegetables like broccoli or snap peas can replace bell peppers.

Equipment

  • Skillet
  • Medium Bowl
  • Whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Let marinate for about 10-15 minutes.
  2. Whisk together chicken broth, dark soy sauce, sugar, and coarsely ground black pepper in a separate bowl until sugar dissolves. Set aside.
  3. Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Cook marinated chicken for about 1-2 minutes until lightly browned, then flip and brown the other side.
  4. In the same skillet, add the remaining tablespoon of oil along with minced ginger and garlic. Sauté for about 30 seconds until fragrant. Add the white onion and bell peppers, stirring for about 1 minute.
  5. Pour the prepared sauce into the skillet with vegetables, stirring constantly as it heats, cooking for about 2-3 minutes until it thickens slightly.
  6. Return the cooked chicken to the skillet, tossing gently until well-coated. Cook for another 1-2 minutes to heat through. Serve immediately over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 80mgCalcium: 20mgIron: 2mg

Notes

Best enjoyed fresh, serve immediately after cooking.

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