Black Pepper Chicken

Ingredients:

500 grams (1.1 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon low-sodium soy sauce

1 tablespoon dry sherry or Shaoxing wine

1 tablespoon canola oil

1 green bell pepper, sliced

1 medium onion, sliced

2 cloves garlic, minced

For the Black Pepper Sauce:

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry or Shaoxing wine

1 teaspoon cornstarch

1/4 cup chicken broth

1/2 teaspoon sesame oil

1/2 teaspoon sugar

1 teaspoon freshly ground black pepper

1/2 teaspoon grated fresh ginger

Directions:

Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry. Let it marinate at room temperature for about 10 minutes.

Prepare the Sauce: In a small bowl, mix 2 tablespoons of soy sauce with the cornstarch until smooth. Add the remaining sherry, chicken broth, sesame oil, sugar, black pepper, and grated ginger. Stir well to combine and set aside.

Cook the Chicken: Heat the canola oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Stir-Fry the Vegetables: In the same skillet, add the sliced green bell pepper, onion, and minced garlic. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour in the prepared black pepper sauce and stir to coat all the ingredients evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.

Serve: Remove from heat and serve the black pepper chicken hot over steamed rice or noodles.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: Approximately 320 kcal per serving | Servings: 4 servings