Description
A punchy, savory Black Pepper Chicken dish that balances bold cracked black pepper with a glossy, slightly sweet sauce. Quick to prepare, ideal for busy weeknights.
Ingredients
- Boneless chicken thighs or breasts
- Soy sauce
- Shaoxing wine or dry sherry (optional)
- Cornstarch
- Oil
- Whole black peppercorns
- Garlic, chopped
- Ginger, chopped
- Onion, chopped
- Chicken stock
Instructions
- Cut chicken into bite-sized pieces and marinate with soy sauce, wine, cornstarch, and oil.
- Toast and crush peppercorns.
- In a hot wok or skillet, sear chicken until golden, about 3–4 minutes per side.
- Remove chicken and stir-fry garlic, ginger, and onion.
- Deglaze with stock and soy sauce.
- Return chicken and thicken sauce with a cornstarch slurry until glossy.
Notes
For best results, toast peppercorns just before cooking and ensure chicken pieces are of uniform size for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg