Better-Than-Takeout Black Pepper Chicken Stir Fry
Introduction
Savor the irresistible flavors of homemade Black Pepper Chicken, a classic Chinese dish featuring tender chicken pieces, vibrant vegetables, and a sweet-savory black pepper sauce. This recipe offers a delightful blend of ingredients that create a restaurant-quality meal in the comfort of your own kitchen. Serve this aromatic dish over rice or noodles for a complete and satisfying meal.
Ingredients
For Black Pepper Sauce:
- 1/3 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/4 cup Shaoxing Wine or sherry
- 1 1/2 tablespoons brown sugar or 2 tablespoons Mirin
- 1 tablespoon cornstarch
- 2 teaspoons fresh ground black pepper
For Black Pepper Chicken Stir Fry:
- 1/2 lb chicken breast, cut into thin bite-sized pieces
- 2 tablespoons low sodium soy sauce
- 1 1/2 tablespoons cornstarch
- Vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger or ginger paste
- 2 green onions, sliced thin
Instructions
- Prepare Black Pepper Sauce:
- In a small bowl, whisk together chicken broth, soy sauce, Shaoxing Wine, brown sugar (or Mirin), cornstarch, and fresh ground black pepper. Set aside.
- Marinate the Chicken:
- In a medium bowl, combine chicken pieces with low sodium soy sauce and cornstarch. Let marinate for 15-20 minutes.
- Cook the Chicken:
- Heat a little vegetable oil in a large skillet over medium-high heat.
- Using tongs, add the marinated chicken pieces in a single layer to the skillet. Cook until golden brown and cooked through. Remove cooked chicken to a plate and set aside.
- Prepare Vegetables:
- In the same skillet, add a little more vegetable oil if needed.
- Sauté diced onion and red bell pepper until crisp-tender.
- Reduce heat to low and add minced garlic and grated ginger. Cook for 1 minute, stirring continuously.
- Combine and Finish:
- Return the cooked chicken to the skillet.
- Whisk the reserved black pepper sauce and pour it into the skillet.
- Cook until the sauce thickens slightly, stirring several times.
- Add sliced green onions and cook for an additional couple of minutes to combine and warm through.
- Serve:
- Garnish with additional green onions if desired.
- Serve hot over cooked white rice, brown rice, or Chinese noodles.
Notes and Tips
- Cut the chicken into small, thin, uniform pieces for quick and even cooking.
- Substitute boneless skinless chicken thighs for chicken breasts if preferred.
- Experiment with different colored bell peppers for variation in flavor and appearance.
- Store ginger paste in the refrigerator; it lasts about 1 month once opened.
- Customize the dish by adding additional vegetables such as broccoli, carrots, mushrooms, snap peas, or baby corn.
- Serve immediately for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave.
Nutrition
- Calories: 170 kcal
- Carbohydrates: 18 g
- Protein: 16 g
- Fat: 2 g
- Saturated Fat: 0.4 g
- Polyunsaturated Fat: 0.4 g
- Monounsaturated Fat: 1 g
- Cholesterol: 36 mg
- Sodium: 1132 mg
- Potassium: 481 mg
- Fiber: 2 g
- Sugar: 7 g
- Vitamin A: 1015 IU
- Vitamin C: 43 mg
- Calcium: 38 mg
- Iron: 1 mg
Enjoy the bold flavors and enticing aromas of this homemade Black Pepper Chicken Stir Fry, a delicious alternative to takeout that’s sure to become a family favorite!