Homestyle Black Pepper Chicken

Name: Homestyle Black Pepper Chicken
Total time: 45 min
Yield: 4
Ingredients: 60g cornstarch; 15ml reduced-sodium soy sauce; 15ml Shaoxing wine; 5g freshly ground black pepper; 450g skinless, boneless chicken thighs, cut into 2.5cm pieces; 120ml chicken broth; 15ml oyster sauce; 30ml Shaoxing wine; 15ml reduced-sodium soy sauce; 120ml water; 15g cornstarch; 30ml vegetable oil; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 bell pepper, sliced; 1 onion, sliced

A classic Chinese takeout favorite, this homestyle black pepper chicken features golden-fried chicken with peppers in a soy, wine, and black pepper sauce, served over fluffy white rice.

45 min

easy

484kcal

calories

44g

carbohydrates

20g

fat

fiber

32g

protein

1095mg

sodium

sugar

Dinner Entree Asian

Ingredients

60g cornstarch

15ml reduced-sodium soy sauce

15ml Shaoxing wine

5g freshly ground black pepper

450g skinless, boneless chicken thighs, cut into 2.5cm pieces

120ml chicken broth

15ml oyster sauce

30ml Shaoxing wine

15ml reduced-sodium soy sauce

120ml water

15g cornstarch

30ml vegetable oil

2 cloves garlic, minced

1 tsp fresh ginger, minced

1 bell pepper, sliced

1 onion, sliced

Directions

Step 1

In a large bowl, whisk together cornstarch, soy sauce, Shaoxing wine, and black pepper to make the chicken coating. Add the chicken pieces and stir to coat. Let it sit at room temperature for 15 minutes.

Step 2

In a separate medium bowl, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and black pepper to make the black pepper sauce.

Step 3

Heat 15ml of vegetable oil in a large skillet over medium-high heat. Add half of the chicken and cook until browned and no longer pink, about 5 minutes. Transfer the cooked chicken to a plate and set aside. Repeat with the remaining chicken. Remove the chicken from the skillet.

Step 4

Add the remaining 15ml of vegetable oil to the skillet. Stir in the minced garlic and ginger, and cook until fragrant, about 30 seconds. Add the sliced bell pepper and onion, and cook until crisp-tender, about 2-3 minutes.

Step 5

Pour the black pepper sauce into the skillet and cook until it thickens, about 2-3 minutes. Return the cooked chicken to the skillet and cook until all the ingredients are coated with the sauce. Serve immediately over cooked white rice.