Black Pepper Chicken

Recipe View Gather all ingredients to ensure a smooth and efficient cooking process.

Recipe View In a large bowl, prepare the chicken coating by whisking together cornstarch, soy sauce, Shaoxing wine, and pepper. The mixture should be thick. Add the chicken pieces and stir to coat evenly. Allow the chicken to marinate at room temperature for 15 minutes, allowing the flavors to meld. (Time: 15 minutes)

Recipe View While the chicken marinates, create the Black Pepper Sauce. In a medium bowl, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper until well combined.

Recipe View Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. Add half of the marinated chicken. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, approximately 5 minutes. Transfer the cooked chicken to a plate and set aside. Repeat this process with the remaining chicken. (Time: 5 minutes per batch)

Recipe View Add the remaining 1 tablespoon of vegetable oil to the skillet. Introduce the minced garlic and ginger, stirring until fragrant, about 30 seconds. Add the bell pepper and onion. Cook and stir until they are crisp-tender, approximately 2 to 3 minutes. (Time: 2-3 minutes)

Recipe View Pour the Black Pepper Sauce into the skillet and cook until the sauce thickens to your desired consistency, approximately 2 to 3 minutes. Return the cooked chicken to the skillet. (Time: 2-3 minutes)

Recipe View Cook and stir until all the ingredients are beautifully coated with the luscious sauce. Serve immediately over fluffy cooked white rice. Garnish with sesame seeds or chopped green onions for an extra touch of elegance.