Chinese Black Pepper Chicken Stir Fry
Ingredients
- 1 lb. chicken breasts
- ½ tsp. salt + kosher salt for the stir-fry
- ½ tsp baking soda
- 1 Tbsp. cornstarch
- 12 oz. bell peppers diced in 1-inch pieces
- 4 oz yellow onion diced
- 2 cloves garlic minced
- ¼ cup vegetable oil
For the black pepper sauce:
- 1 tsp. freshly ground black pepper
- ½ tsp Sichuan peppercorn powder
- 2 Tbsp. light soy sauce
- 2 Tbsp. Shaoxing wine
- 1 Tbsp. cornstarch
- 1 Tbsp. brown sugar optional
- ¼ cup chicken broth or water
Instructions
- Slice the chicken into 1-inch cubes and season with salt and baking soda. Let marinate in the fridge while you prep the other ingredients.
- In a separate bowl, mix the sauce ingredients and combine well.
- Heat oil in a sauté pan or wok on medium until hot. It should reach 350°F.
- Coat the chicken with cornstarch and toss well.
- Add pieces of chicken to the pan and turn the heat to medium-high. Fry for 3 minutes on one side, then flip each piece and cook them for 2 minutes more. Transfer to a plate.
- In the same pan, sauté bell peppers, onion, and garlic for 1 minute. Add a pinch of salt and a splash of oil if needed.
- Add the chicken back in and pour the black pepper sauce into the pan. Toss and coat evenly. Cook for about 1 minute or until the sauce thickens.
- Turn off the heat and taste for seasonings. Serve hot over rice or rice noodles.
Video
Nutrition
Calories: 347kcal | Carbohydrates: 21g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 981mg | Potassium: 695mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2708IU | Vitamin C: 113mg | Calcium: 35mg | Iron: 1mg