Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: asian
Ingredients: 1 pound chicken breast or thighs, thinly sliced against the grain (Use boneless skinless chicken breasts or thighs, cut into thin and even pieces.); 1 tablespoon soy sauce for a quick marinade; 1 teaspoon cornstarch to velvet the chicken lightly (Helps to create a silky finish.); 1 teaspoon neutral oil for the marinade, plus more for the pan; 1/4 teaspoon baking soda (optional) (For extra tenderness if using breast.); pinch white pepper (optional) (For added warmth.); 1 red bell pepper, sliced into thin strips (Brings color and sweetness.); 1 green bell pepper, sliced into thin strips; 1 medium yellow onion, sliced into half moons (Provides texture and mild bite.); 2 garlic cloves, minced; 1 small knob fresh ginger, minced (For deep, savory aroma.); 1 sliced jalapeño (optional) (For added heat.); 2 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce; 1 tablespoon rice vinegar; 1/2 teaspoon sugar or honey (Balancing agent for the sauce.); 1/2 cup low-sodium chicken broth or water; 1 to 1 1/2 teaspoons coarsely ground black pepper (Adjust to taste.); 1 teaspoon cornstarch mixed with 1 tablespoon water for slurry (To thicken the sauce.)

Description

A quick and delicious stir fry featuring juicy chicken, crisp vegetables, and a savory sauce with a kick of pepper, perfect for a busy weeknight dinner.

Ingredients

Chicken Ingredients

1 pound chicken breast or thighs, thinly sliced against the grain (Use boneless skinless chicken breasts or thighs, cut into thin and even pieces.)
1 tablespoon soy sauce for a quick marinade
1 teaspoon cornstarch to velvet the chicken lightly (Helps to create a silky finish.)
1 teaspoon neutral oil for the marinade, plus more for the pan
1/4 teaspoon baking soda (optional) (For extra tenderness if using breast.)
pinch white pepper (optional) (For added warmth.)

Vegetables

1 red bell pepper, sliced into thin strips (Brings color and sweetness.)
1 green bell pepper, sliced into thin strips
1 medium yellow onion, sliced into half moons (Provides texture and mild bite.)
2 garlic cloves, minced
1 small knob fresh ginger, minced (For deep, savory aroma.)
1 sliced jalapeño (optional) (For added heat.)

Sauce Ingredients

2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar or honey (Balancing agent for the sauce.)
1/2 cup low-sodium chicken broth or water
1 to 1 1/2 teaspoons coarsely ground black pepper (Adjust to taste.)
1 teaspoon cornstarch mixed with 1 tablespoon water for slurry (To thicken the sauce.)

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Instructions

Preparation

Slice chicken thinly and stir in soy sauce, cornstarch, and oil. If using, add the baking soda. Let it sit for 10 to 15 minutes.

Cooking

Heat a large skillet or wok over medium-high heat. Add 1 to 2 tablespoons oil.
Spread chicken in a single layer and let it sear for 60 to 90 seconds before stirring. Cook until just opaque and lightly browned. Transfer to a plate.
In the same pan, add a touch more oil if necessary. Stir fry onion and peppers for 2 to 3 minutes until they soften but remain crisp.
Add garlic and ginger for 30 seconds until fragrant.
Pour in the sauce and simmer for 30 seconds. Add the cornstarch slurry and stir until glossy. Return chicken to the pan and toss to coat.
Simmer for 1 to 2 minutes until sauce clings to chicken and veggies. Taste and adjust seasoning if necessary.

Serving

Serve hot over rice or noodles, garnished with sliced scallions if desired.

Notes

For added flavor, use cashews, peanuts, or additional vegetables. Serve with steamed jasmine rice or noodles. Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: dinner, Main Course
Cuisine: asian, Chinese