Black Pepper Chicken

Method6 steps · about 25 min

1. 1

   Step 1: Mix ALL 1 lb evenly sliced chicken with ALL the marinade ingredients: the separate 1 tablespoon marinade light soy sauce, 1 tablespoon marinade Shaoxing wine and 1 tablespoon marinade cornstarch. Coat gently and marinate 10–15 minutes, keeping the chicken chilled while preparing the other components.

   Chicken marinade: 10–15 minutes · 15 minUses 1 lb chicken breasts, sliced against the grain into about ¼-inch-thick pieces · 1 tablespoon light soy sauce for marinade · 1 tablespoon Shaoxing wine for marinade · 1 tablespoon cornstarch for marinade

2. 2

   Step 2: Mix ALL the sauce ingredients in a separate bowl: ½ cup chicken broth, the separate 2 tablespoons sauce light soy sauce, 2 tablespoons sauce Shaoxing wine, 2 teaspoons dark soy sauce, the separate 1 tablespoon sauce cornstarch, 1½ tablespoons sugar, 2 teaspoons coarsely ground black pepper and ⅛ teaspoon salt. Reserve the complete sauce for stage 5.

   Uses ½ cup chicken broth · 2 tablespoons light soy sauce for sauce · 2 tablespoons Shaoxing wine for sauce · 2 teaspoons dark soy sauce for sauce · 1 tablespoon cornstarch for sauce · 1½ tablespoons sugar for sauce · 2 teaspoons coarsely ground black pepper · ⅛ teaspoon salt for sauce

3. 3

   Step 3: Heat the FIRST 1 tablespoon of the divided peanut oil in a large skillet over medium-high heat. Spread ALL the actual marinated chicken from stage 1 in one layer with minimal overlap. Sear about 1 minute until lightly browned underneath, then turn and cook another 30 seconds to 1 minute, stirring occasionally until both surfaces are browned. The chicken is only PARTLY COOKED at this point and may still be pink inside. Transfer it to a separate plate and proceed immediately with stages 4–5 to finish cooking; do not serve it or store it for later at this stage.

   Uses First 1 tablespoon of the divided 2-tablespoon peanut-oil stock · Complete actual marinated chicken

4. 4

   Step 4: Add the FINAL 1 tablespoon of the divided peanut oil to the same skillet. Add ALL the 1 tablespoon minced ginger and ALL 2 minced garlic cloves and stir briefly until fragrant. Add ALL the chopped ½ white onion and ALL 2 chopped bell peppers; stir-fry for 20 seconds.

   Onion and peppers: 20 seconds · 1 minUses Final 1 tablespoon of the divided 2-tablespoon peanut-oil stock · 1 tablespoon fresh ginger, minced · 2 cloves garlic, minced · ½ white onion, chopped · 2 bell peppers, chopped

5. 5

   Step 5: Stir ALL the actual sauce mixture from stage 2 again to resuspend its cornstarch and pour it into ALL the actual vegetables and aromatics from stage 4. Stir immediately until the sauce thickens enough to coat the back of a spoon; it may thicken within a few seconds. Return ALL the actual PARTLY COOKED chicken from stage 3 and its collected juices. Toss to coat and continue cooking until a thermometer reads at least 74°C (165°F) in the thickest chicken pieces. Only after that endpoint, turn off the heat and immediately transfer the complete dish to a large clean serving plate so it stops cooking in the hot skillet.

   Uses Complete actual mixed black-pepper sauce with its separate sauce cornstarch · Complete actual briefly stir-fried vegetables and aromatics · Complete actual partly cooked chicken and collected juices requiring immediate final cooking

   
6. 6

   Step 6: Serve ALL the actual fully cooked black-pepper chicken from stage 5 hot as 4 portions, optionally with ready cooked white or brown rice. Refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 3–4 days; freeze promptly for up to 1–2 months if desired. Reheat a later portion throughout to 74°C (165°F).

   Uses Complete actual black-pepper chicken confirmed fully cooked · Ready cooked rice for serving, optional; amount unspecified