Black Pepper Chicken (Print Version)

# Ingredients:

→ Main

01 - 1 pound chicken breasts, cut into thin 1/4-inch pieces

→ Marinade

02 - 1 tablespoon Shaoxing wine
03 - 1 tablespoon cornstarch
04 - 1 tablespoon light soy sauce

→ Sauce

05 - 1/8 teaspoon salt
06 - 1/2 cup chicken broth
07 - 2 teaspoons dark soy sauce
08 - 2 tablespoons Shaoxing wine
09 - 2 tablespoons light soy sauce
10 - 1 tablespoon cornstarch
11 - 2 teaspoons roughly ground black pepper
12 - 1 1/2 tablespoons sugar

→ Stir Fry

13 - 1/2 white onion, diced
14 - 1 tablespoon minced ginger
15 - 2 bell peppers, diced
16 - 2 cloves of garlic, finely chopped
17 - 2 tablespoons peanut oil

# Instructions:

01 - Stir together soy sauce, wine, and cornstarch, then coat the chicken. Let it rest for 10-15 minutes.
02 - Stir all sauce ingredients in a bowl. Set aside for later use.
03 - Heat oil in a hot pan, cook chicken until the outside is golden but the inside is still slightly pink. Transfer to a plate.
04 - In the pan with leftover oil, toss garlic, ginger, onion, and peppers for a quick stir-fry.
05 - Pour in the sauce, cooking until it thickens. Add chicken to coat. Serve right away while warm.

# Notes:

01 - Use tamari to make it gluten-free
02 - Keep an eye on the chicken to avoid overcooking
03 - Eat it while it's still hot

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