Black Pepper Chicken (Print Version)
# Ingredients:
01 -
500g of chicken breast, cut into thin slices.
02 -
1 tablespoon of cornstarch.
03 -
1 tablespoon of Shaoxing rice wine.
04 -
1 tablespoon of soy sauce (basic).
05 -
120ml chicken stock.
06 -
2 tablespoons soy sauce (light).
07 -
2 tablespoons Shaoxing wine.
08 -
2 teaspoons soy sauce (dark).
09 -
1 1/2 tablespoons sugar.
10 -
2 teaspoons of ground black pepper.
11 -
A small pinch (1/8 teaspoon) of salt.
12 -
2 tablespoons of peanut oil.
13 -
1 tablespoon fresh ginger, chopped finely.
14 -
2 garlic cloves, crushed or finely chopped.
15 -
Half a white onion, diced.
16 -
2 capsicum (bell peppers), chopped up.
# Instructions:
01 -
Let the chicken soak in the marinade for about 10–15 minutes.
02 -
Blend all sauce components together and keep it ready.
03 -
Pan-sear the marinated chicken in hot oil until it turns golden and begins browning.
04 -
Cook the chopped onion, ginger, garlic, and peppers until fragrant.
05 -
Pour in the prepared sauce, stirring until the mixture thickens.
06 -
Add the chicken back in and toss everything together so it's coated well.
07 -
Move everything from the pan to a serving dish and serve right away.
# Notes:
01 -
It's possible to adapt for a gluten-free version.
02 -
Enjoy this dish fresh, while it's still hot.
03 -
Make sure not to cramp ingredients while cooking in a pan at any point.
04 -
Switch off the heat as soon as it's cooked through to keep flavors intact.