Description
A quick and flavorful Chinese stir-fry made with tender chicken, crunchy bell peppers, and a bold black pepper sauce. Ready in under 30 minutes!
Ingredients
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1 lb chicken breast or thighs, sliced thin against the grain
Marinade: -
1 tbsp light soy sauce
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1 tbsp Shaoxing wine (or white vinegar + pinch of sugar)
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1 tbsp cornstarch
Sauce: -
⅓ cup chicken broth
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1 tbsp light soy sauce
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1 tbsp dark soy sauce
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1 tbsp Shaoxing wine (or substitute)
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1 tsp cornstarch
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½ tsp sugar
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1–1½ tsp coarsely ground black pepper
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¼ tsp salt
Stir Fry: -
1½ tbsp peanut or vegetable oil
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2 cloves garlic, minced
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1 tsp ginger, minced
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1 small white onion, chopped
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1½ cups bell peppers, chopped
Instructions
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Marinate chicken for 10–15 minutes.
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Whisk all sauce ingredients together in a small bowl.
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Sear chicken in hot oil until lightly browned, remove and set aside.
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Sauté garlic and ginger in the same pan.
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Add onions and peppers, stir-fry briefly.
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Pour in sauce and cook until thickened.
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Return chicken to pan, stir to coat, and serve hot.
Notes
- Substitute Shaoxing wine with white vinegar + pinch of sugar for halal version.
- Coarsely ground black pepper provides the best flavor and texture.
- Prep everything in advance, stir-frying goes quickly!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese