Black Pepper Chicken (Print Version)

# Ingredients:

→ Marinade

01 - 1 lb chicken breasts or thighs, sliced against the grain into 1/4-inch thick pieces
02 - 1 tablespoon light soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 tablespoon cornstarch

→ Sauce

05 - 120 ml chicken broth
06 - 2 tablespoons light soy sauce
07 - 2 tablespoons Shaoxing wine or dry sherry
08 - 2 teaspoons dark soy sauce
09 - 1 tablespoon cornstarch
10 - 1 1/2 tablespoons sugar
11 - 2 teaspoons coarsely ground black pepper
12 - 1/8 teaspoon salt

→ Stir-fry

13 - 2 tablespoons peanut oil or vegetable oil
14 - 1 tablespoon minced ginger
15 - 2 cloves garlic, minced
16 - 1/2 white onion, chopped
17 - 2 bell peppers, chopped (mixed colors recommended)

# Instructions:

01 - Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is evenly coated. Allow to marinate for 10 to 15 minutes.
02 - In a small bowl, combine all sauce ingredients and mix thoroughly. Set aside until needed.
03 - Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and immediately spread into a single layer. Sear for 1 minute until lightly browned on the bottom. Flip and cook for another 30 seconds to 1 minute, stirring occasionally until both sides are browned but still slightly pink inside. Transfer to a plate and set aside.
04 - Add the remaining 1 tablespoon of oil to the skillet. Add ginger and garlic, stirring quickly until fragrant. Add white onion and bell peppers, stir-frying for 20 seconds.
05 - Stir the sauce mixture to redissolve any settled cornstarch, then pour into the skillet. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon. Return the cooked chicken to the skillet and quickly stir to coat everything with sauce. Turn off heat and immediately transfer to a serving plate to prevent overcooking.
06 - Serve hot as a main dish with steamed rice.

# Notes:

01 - For authentic flavor, use both light and dark soy sauce as specified.
02 - Slicing the chicken against the grain ensures tenderness.

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