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–+ servings
A large cast-iron skillet holding black pepper chicken and vegetables.

Black Pepper Chicken

40aprons.com/black-pepper-chicken/
Tender chicken and crisp veggies, tossed in a savory, perfectly spicy sauce.
Prep 10 minutes
Cook 10 minutes
Marinate 10 minutes
Total 30 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • 2 medium mixing bowls
  • 2 whisks
  • large, heavy-bottomed skillet
  • Silicone spatula or wooden spoon
  • Tongs
  • Large plate

Ingredients

For the Chicken

  • 1 tablespoon soy sauce (low-sodium if desired)
  • 1 tablespoon dry sherry (or Shaoxing wine)
  • 1 tablespoon cornstarch
  • freshly cracked black pepper
  • 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 tablespoon avocado oil (or other neutral-flavored oil)

For the Sauce

  • ½ cup low-sodium chicken stock
  • 2 tablespoons dry sherry (or Shaoxing wine)
  • 1 tablespoon oyster sauce
  • 3 tablespoons soy sauce (low-sodium if desired)
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons coarsely ground black pepper (more or less to taste)

For the Stir Fry

  • 1 tablespoon avocado oil (or other neutral-flavored oil)
  • ½ cup chopped white onion (approximately 1 small onion)
  • ½ cup chopped green bell pepper (approximately 1 medium bell pepper)
  • ½ cup chopped red bell pepper (approximately 1 medium bell pepper)
  • ¼ cup chopped celery (approximately 1 large rib)

Instructions

  • Add 1 tablespoon soy sauce, 1 tablespoon dry sherry, 1 tablespoon cornstarch, and plenty of freshly cracked black pepper to medium mixing bowl. Whisk ingredients together until fully incorporated.
  • Add 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces, to mixing bowl. Toss or stir chicken until fully coated in marinade.
  • Set bowl aside and let chicken marinate 10 to 15 minutes.
  • While chicken marinates, add ½ cup low-sodium chicken stock, 2 tablespoons dry sherry, 1 tablespoon oyster sauce, 3 tablespoons soy sauce, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, and 2 teaspoons coarsely ground black pepper to other medium mixing bowls. Whisk ingredients together until fully combined. Set sauce aside.
  • After chicken has marinated 10 to 15 minutes, place large skillet on stovetop over high heat. Add 1 tablespoon avocado oil to skillet and continue heating pan until oil is hot and shimmery.
  • When oil is hot, add marinated chicken to skillet, arranging chicken in one even layer with little-to-no overlap if possible.
  • Sear chicken 30 seconds or until undersides of chicken pieces are lightly browned.
  • Once lightly browned underneath, quickly flip chicken over and sear chicken on other side 20 seconds.
  • After 20 seconds, stir chicken and continue cooking until chicken is just lightly browned on all sides.
  • Transfer browned chicken to large plate and set aside.
  • Reduce heat under skillet to medium-high. Add remaining 1 tablespoon avocado oil to skillet. Heat pan until oil is hot and shimmery.
  • When oil is hot, add ½ cup chopped white onion, ½ cup chopped green bell pepper, ½ cup chopped red bell pepper, and ¼ cup chopped celery to pan. Stir to incorporate.
  • Sauté vegetables 60 seconds, stirring occasionally.
  • After 60 seconds, add prepared sauce mixture to skillet and stir to incorporate. Simmer sauce until thickened, approximately 15 to 30 seconds.
  • Return chicken to skillet and stir to incorporate, coating chicken and vegetables completely in sauce.
  • Portion chicken and vegetables onto serving plates. Spoon sauce from pan over chicken then serve hot with desired sides.

Recipe Notes

  • Chicken: Make sure to cut the chicken into equally-sized pieces so that they cook at the same rate.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 327calProtein: 39gFat: 12gSaturated Fat: 2gTrans Fat: 0.02gCholesterol: 109mgSodium: 1398mgPotassium: 829mgTotal Carbs: 13gFiber: 2gSugar: 6gNet Carbs: 11gVitamin A: 737IUVitamin C: 43mgCalcium: 31mgIron: 1mg
Recipe By: Sam Guarnieri
https://40aprons.com/black-pepper-chicken/