Description
Succulent black pepper chicken delivers a spicy kick from Singapore’s culinary landscape. Fragrant seasonings and quick wok techniques create an irresistible meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (450 g) chicken breasts or thighs, sliced against the grain into ¼” (5-mm) thick pieces
- 2 tbsps peanut oil or vegetable oil
- ½ cup chicken broth
- 2 bell peppers, chopped (mixed colors)
- ½ white onion, chopped
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 2 tbsps light soy sauce or tamari (gluten-free option)
- 2 tbsps Shaoxing wine or dry sherry
- 1 tbsp light soy sauce or tamari (gluten-free option)
- 1 tbsp Shaoxing wine or dry sherry
- 2 tsps dark soy sauce or tamari (gluten-free option)
- 2 tsps coarsely ground black pepper
- 1 ½ tbsps sugar
- 1 tbsp cornstarch
- 1 tbsp cornstarch
- 1/8 tsp salt
Instructions
- Marinate: Submerge chicken pieces in a symphony of soy sauce, Shaoxing wine, and cornstarch, allowing flavors to harmonize for 10-15 minutes.
- Sauce Preparation: Whisk sauce ingredients into a glossy, unified mixture, setting aside for later integration.
- Searing: Ignite a skillet on high heat, introducing oil and arranging marinated chicken in a pristine layer. Caramelize each side to a golden-brown perfection for approximately 30 seconds, then transfer to a holding plate.
- Aromatics Awakening: Reignite the skillet, infusing oil with ginger and garlic’s intense fragrance, quickly followed by crisp onions and bell peppers. Stir rapidly to maintain vibrant colors and textural integrity.
- Sauce Activation: Disperse cornstarch thoroughly, then cascade the reserved sauce into the sizzling skillet. Agitate swiftly to trigger thickening and create a luxurious, glossy coating.
- Final Fusion: Reunite seared chicken with the effervescent sauce, gently tumbling to ensure each morsel receives an even, glistening embrace. Remove from heat and elegantly plate the Black Pepper Chicken, ready to captivate discerning palates.
Notes
- Marinate for Maximum Flavor: Let chicken soak in the marinade for at least 10-15 minutes to infuse deep, rich taste throughout the meat.
- Sear with Precision: Use high heat and avoid overcrowding the pan to achieve that perfect golden-brown caramelization without steaming the chicken.
- Vegetable Crunch Matters: Stir-fry vegetables quickly to maintain their vibrant color and crisp texture, preventing them from becoming soggy or overcooked.
- Sauce Thickness Control: Mix cornstarch thoroughly and add gradually to achieve the ideal sauce consistency – neither too thin nor too thick.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg