Black Pepper Chicken

1. 1

   Gather the ingredients.

2. 2

   For the chicken coating, whisk the cornstarch, soy sauce, Shaoxing wine, and pepper together in a large bowl. The mixture will be quite thick. Add the chicken pieces to the bowl and stir to coat the chicken. Let stand at room temperature for 15 minutes.

3. 3

   Meanwhile, for the Black Pepper Sauce, whisk the chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper together in a medium bowl.

4. 4

   Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat. Add half the chicken. Cook and stir until lightly browned and no longer pink, about 5 minutes. Transfer the chicken to a plate and set aside. Repeat with the remaining chicken. Remove the chicken from the skillet.

5. 5

   Add the remaining 1 tablespoon vegetable oil to the skillet. Stir in the minced garlic and ginger. Cook and stir until fragrant, about 30 seconds. Stir in the bell pepper and onion. Cook and stir until crisp-tender, 2 to 3 minutes.

6. 6

   Pour in the Black Pepper Sauce and cook until the sauce has thickened, 2 to 3 minutes. Return the cooked chicken to the skillet. Cook and stir until all ingredients are coated with the sauce. Serve immediately over cooked white rice.

• Calories 788.55 kcal High
• Protein 36.51 g Good Source
• Carbs 125.21 g Moderate
• Total Fat 19.33 g High
• Saturated Fat 4.5 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 100.93 mg High
• Sodium 1058.34 mg High
• Fiber 8.01 g Good Source
• Sugar 12.55 g High
• Added Sugar 0.14 g Low Source
• Calcium 49.97 mg Low Source
• Iron 6.54 mg Good Source
• Potassium 63.47 mg Low Source
• Vitamin A 2129.29 mcg_rae Good Source
• Vitamin C 681.61 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Soy 🌱
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷