Description
Savory, peppery, and packed with stir-fry sizzle—this Black Pepper Chicken is a takeout-style classic that hits all the right notes. Juicy marinated chicken, vibrant peppers, and a bold, glossy sauce come together in one delicious, quick-cooking meal.
Ingredients
2 tsp coarsely ground black pepper
⅛ tsp salt
Stir-Fry:
2 tbsp oil
1 tbsp minced ginger
2 cloves garlic, minced
½ white onion, chopped
2 bell peppers, chopped (any color)
Chicken & Marinade:
1 lb chicken breasts, sliced into thick pieces
1 tbsp soy sauce
1 tbsp dry sherry
1 tbsp cornstarch
Sauce:
½ cup chicken broth
2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp cornstarch
1½ tbsp sugar
Instructions
Marinate the Chicken: In a bowl, combine chicken with soy sauce, sherry, and cornstarch. Let sit for 15–30 minutes.
Prepare Sauce: In a separate bowl, whisk together all sauce ingredients. Set aside.
Stir-Fry: Heat oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until lightly browned and nearly cooked through, 5–6 minutes. Remove and set aside.
Sauté Aromatics: In the same pan, add ginger, garlic, and onion. Stir-fry for 1–2 minutes until fragrant.
Add Veggies: Toss in bell peppers and stir-fry for 2–3 minutes until just tender.
Finish the Dish: Return chicken to the pan, pour in the sauce, and stir well. Cook for 2–3 more minutes until the sauce thickens and everything is evenly coated.
Serve: Hot, over steamed rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 10g
- Protein: 28g