Black Pepper Chicken
"Real-deal Chinese restaurant-style black pepper chicken with juicy and tender chicken, crisp veggies, and a rich, savory, smoky sauce. Top it with steamed rice to make a healthy meal that can be done in under 30 minutes. {Gluten Free adaptable}To make the dish gluten-free, use tamari or coconut aminos instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine...."
INGREDIENTS
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1 pound (450 grams) chicken breasts or thighs, sliced against the grain into 1/4-inch (5-mm) thick pieces
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Marinade
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1 tablespoon light soy sauce (or soy sauce)
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1 tablespoon Shaoxing wine (or dry sherry)
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1 tablespoon cornstarch
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Sauce
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1/2 cup chicken broth
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2 tablespoons light soy sauce (or soy sauce)
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2 tablespoons Shaoxing wine (or dry sherry)
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2 teaspoons dark soy sauce (or soy sauce)
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1 tablespoon cornstarch
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1 1/2 tablespoons sugar
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2 teaspoons coarsely ground black pepper
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1/8 teaspoon salt
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Stir fry
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2 tablespoons peanut oil (or vegetable oil)
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1 teaspoon minced ginger
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2 cloves garlic , minced
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1/2 white onion , chopped
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2 bell peppers , chopped (I used mixed colors)
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