Black Pepper Chicken (Print Version)

# Ingredients:

01 - 1 lb chicken breasts or thighs, sliced 1/4-inch thick.
02 - 1 tablespoon light soy sauce for marinade.
03 - 1 tablespoon Shaoxing wine or dry sherry for marinade.
04 - 1 tablespoon cornstarch for marinade.
05 - 1/2 cup chicken broth.
06 - 2 tablespoons light soy sauce for sauce.
07 - 2 tablespoons Shaoxing wine or dry sherry for sauce.
08 - 2 teaspoons dark soy sauce.
09 - 1 tablespoon cornstarch for sauce.
10 - 1 1/2 tablespoons sugar.
11 - 2 teaspoons coarsely ground black pepper.
12 - 1/8 teaspoon salt.
13 - 2 tablespoons peanut oil or vegetable oil.
14 - 1 tablespoon minced ginger.
15 - 2 cloves garlic, minced.
16 - 1/2 white onion, chopped.
17 - 2 bell peppers, chopped.

# Instructions:

01 - Mix chicken with soy sauce, wine, and cornstarch. Let sit 10-15 minutes.
02 - Combine all sauce ingredients in bowl and mix well.
03 - Heat 1 tablespoon oil, sear chicken in single layer until lightly browned, about 1 minute total.
04 - Heat remaining oil, stir-fry ginger, garlic, onion, and peppers for 20 seconds.
05 - Add sauce until thickened, return chicken, stir to coat. Immediately transfer to serving plate.

# Notes:

01 - Can be made gluten-free using tamari and dry sherry.
02 - Transfer from pan immediately to prevent overcooking.
03 - Slice chicken against grain for tenderness.

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