Description
A clean-eating favorite that brings together bold, takeout-inspired flavors and wholesome ingredients for a satisfying, weeknight-ready stir-fry.
Ingredients
Scale
- 1 lb chicken breasts or thighs, sliced into ¼-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- ½ cup low-sodium chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1½ tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- ⅛ teaspoon salt
- 2 tablespoons peanut oil
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- ½ white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate chicken with soy sauce, Shaoxing wine, and cornstarch. Let sit 10–15 minutes.
- Whisk all sauce ingredients in a bowl until smooth. Set aside.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Sear chicken in a single layer, cooking 1 minute per side until golden. Remove and set aside.
- Add remaining oil, then stir in ginger and garlic until fragrant. Add onion and bell peppers, stir-fry for 20 seconds.
- Stir sauce again and pour into the pan. Stir as it thickens, about 30 seconds.
- Return chicken to skillet, tossing everything to coat in sauce. Turn off heat and serve immediately.
Notes
Use coconut aminos for a gluten-free version. Slice chicken against the grain and avoid overcrowding the pan for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: black pepper chicken, stir fry, clean eating, healthy dinner, Chinese chicken recipe