Black Pepper Chicken Recipe

Ingredients:

• Chicken Coating:
  • 1/4 cup cornstarch
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon freshly ground black pepper
  • 1 pound skinless boneless chicken thighs, cut into 1-inch pieces
• Black Pepper Sauce:
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup oyster sauce
  • 2 tablespoons wine
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch
• Stir Fry:
  • 3 tablespoons vegetable oil, divided
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 cup green bell pepper, cut into 1/2-inch pieces
  • 1 cup white onion, cut into 1/2-inch pieces
• For Serving:
  • 2 cups cooked white rice

Directions:

1. Prepare the chicken coating: In a large bowl, whisk together cornstarch, soy sauce, Shaoxing wine, and black pepper. The mixture will be quite thick. Add the chicken pieces and stir well to coat. Let the chicken rest at room temperature for 15 minutes.
2. Make the black pepper sauce: In a medium bowl, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and black pepper. Set aside.
3. Cook the chicken: Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. Add half of the chicken and cook, stirring occasionally, until the chicken is lightly browned and no longer pink, about 5 minutes. Transfer the cooked chicken to a plate and set aside. Repeat with the remaining chicken.
4. Prepare the stir fry vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant. Add the bell pepper and onion, and cook for 2 to 3 minutes, stirring occasionally, until the vegetables are crisp-tender.
5. Combine with the sauce: Pour in the prepared black pepper sauce and cook for 2 to 3 minutes until the sauce has thickened slightly.
6. Finish the dish: Return the cooked chicken to the skillet and stir everything together to ensure that all ingredients are well-coated with the sauce. Cook for another minute, then remove from heat.
7. Serve: Serve the stir-fry immediately over the cooked white rice. Enjoy!

Nutrition Facts (per serving):

• Calories: 484
• Total Fat: 20g (25% Daily Value)
• Saturated Fat: 4g (18% Daily Value)
• Cholesterol: 138mg (46% Daily Value)
• Sodium: 1095mg (48% Daily Value)
• Total Carbohydrates: 44g (16% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 4g
• Protein: 32g (65% Daily Value)
• Vitamin C: 29mg (32% Daily Value)
• Calcium: 53mg (4% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 567mg (12% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.