Pepper Chicken Stirfry (Printable Version)

# What You'll Need:

→ Poultry

01 - Slice 1 lb of chicken thighs or breasts, cutting across the grain into 1/4 inch strips

→ Marinade

02 - Splash in 1 tablespoon Shaoxing wine or use dry sherry
03 - Mix in 1 tablespoon of light soy sauce
04 - Toss with 1 tablespoon of cornstarch

→ Sauce

05 - Pour in 2 teaspoons of dark soy sauce
06 - Stir together 1 1/2 tablespoons sugar
07 - Blend in 2 tablespoons light soy sauce
08 - Scoop in 1 tablespoon cornstarch
09 - Add 2 teaspoons ground black pepper (make it rough, not powdery)
10 - Mix up 2 tablespoons Shaoxing wine or dry sherry
11 - Combine with 1/8 teaspoon salt
12 - Splash in 1/2 cup chicken broth

→ Stir Fry Vegetables and Aromatics

13 - Chop up 2 bell peppers
14 - Dice 1/2 white onion
15 - Add 2 tablespoons of peanut or veggie oil
16 - Mince 1 tablespoon of fresh ginger
17 - Smash and mince 2 garlic cloves

# Steps to Follow:

01 - Toss chicken slices, Shaoxing wine, light soy sauce, and cornstarch in a bowl. Coat all pieces really well with your hands. Let it sit and soak up flavor for 10 to 15 minutes.
02 - In a different bowl, whisk the chicken broth, soy sauces, Shaoxing wine, sugar, cornstarch, pepper, and salt together. Make sure there aren't any lumps. Put the bowl aside.
03 - Over medium-high heat, drizzle 1 tablespoon oil in your big pan. Lay the marinated chicken flat in the hot skillet. Brown for one minute, flip, and stir around for another 30 seconds or until both sides get a little color but the inside’s not fully done. Move chicken to a plate and set aside.
04 - Add the last tablespoon of oil into your pan. Drop in the ginger and garlic, then stir until they smell awesome. Throw in the onions and bell peppers. Stir those for about 20 seconds.
05 - Give the sauce one more mix, then pour it over everything in the skillet. Keep stirring till the sauce gets nice and thick. Throw the chicken back in, toss until it's all glossy. Turn off the heat and get everything onto a plate fast.
06 - Jump in quick and eat this black pepper chicken while it's warm as your main dish.

# Additional Tips:

01 - Want it gluten-free? Go for tamari instead of both soy sauces, and swap Shaoxing wine for dry sherry.
02 - Don’t wait around—transfer everything out of the hot pan as soon as you’re done so it doesn’t overcook.

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