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–+ servings

Black Pepper Chicken (Gluten-free Adaptable)

Black Pepper Chicken is a quick and flavorful dish featuring tender chicken, fresh veggies, and a savory, peppery sauce, easily adaptable to be gluten-free by using gluten-free soy sauce or tamari and dry sherry instead of Shaoxing wine.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 272 kcal

Equipment

  • Skillet or frying pan
  • Mixing bowl
  • Wooden spoon (for stirring and deglazing, if needed)
  • Measuring spoons and cups

Ingredients
  

  • 1 lb chicken breasts or thighs, sliced against the grain into ¼-inch thick pieces

Marinade

  • 1 tablespoon light soy sauce or regular soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon cornstarch

Sauce

  • ½ cup chicken broth
  • 2 tablespoons light soy sauce or regular soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 teaspoons dark soy sauce or regular soy sauce
  • 1 tablespoon cornstarch
  • 1 ½ tablespoons sugar
  • 2 teaspoons coarsely ground black pepper
  • 1/8 teaspoon salt

Stir-Fry

  • 2 tablespoons peanut oil or vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic minced
  • ½ white onion chopped
  • 2 bell peppers chopped (mix of colors if preferred)

Instructions
 

  • In a medium-sized bowl, combine the chicken, soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand to ensure the chicken is coated with a thin layer of the marinade. Let it marinate for 10 to 15 minutes.
  • In a small bowl, mix all the sauce ingredients (chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt). Stir well and set aside.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken, spreading it in a single layer with minimal overlap. Sear for about 30 seconds, until the bottom is lightly browned. Flip the chicken and cook for another 15 to 20 seconds, stirring occasionally until both sides are browned but still slightly pink in the center. Remove the chicken from the skillet and set aside.
  • Add the remaining tablespoon of oil to the skillet. Add the minced ginger and garlic, stirring briefly until fragrant. Then, add the chopped onion and bell peppers, stirring and cooking for about 20 seconds.
  • Stir the sauce mixture again to dissolve the cornstarch and pour it into the skillet. Stir quickly with a spatula and cook for a few seconds until the sauce thickens and coats the back of a spoon.
  • Return the cooked chicken to the skillet and stir to coat it in the sauce. Remove the skillet from the heat and transfer the contents to a large plate to stop the cooking process. Serve immediately as a main dish.

Nutrition

Calories: 272kcalCarbohydrates: 15gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 1009mgPotassium: 610mgFiber: 2gSugar: 8gVitamin A: 1898IUVitamin C: 79mgCalcium: 21mgIron: 1mg
Keyword black pepper chicken, chicken recipe, gluten-free black pepper chicken
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