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Black Pepper Chicken Stir Fry taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Black Pepper Chicken in Your Pressure Cooker

This black pepper chicken recipe is cooked in a pressure cooker for maximum flavor and tenderness. Juicy sliced chicken combined with a richly seasoned black pepper sauce makes for a satisfying quick dinner.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 269 kcal

Equipment

  • 1 Wok or Skillet for stir-frying
  • 1 Mixing bowl for marinade and sauce

Ingredients
  

Main ingredients

  • 1 lb chicken breasts or thighs sliced thin, about ¼ inch thick
  • 1 tablespoon light soy sauce for marinade
  • 1 tablespoon Shaoxing wine or dry sherry, for marinade
  • 1 tablespoon cornstarch for marinade
  • ½ cup chicken broth
  • 2 tablespoons light soy sauce for sauce
  • 2 tablespoons Shaoxing wine for sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon cornstarch for sauce
  • 1 ½ tablespoons sugar
  • 2 teaspoons coarsely ground black pepper
  • ⅛ teaspoon salt
  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic minced
  • ½ white onion chopped
  • 2 bell peppers chopped

Instructions
 

Instructions

  • Mix sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Let it marinate for 10-15 minutes.
  • In a bowl, mix ½ cup chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, and 1 ½ tablespoons sugar. Stir until smooth.
  • Heat 2 tablespoons peanut or vegetable oil in a wok or skillet over medium-high heat. Stir fry marinated chicken for 4-5 minutes until slightly browned. Remove and set aside.
  • Add more oil if needed. Stir in minced ginger, garlic, and chopped onion or bell peppers. Cook for 2-3 minutes until fragrant and softening.
  • Return chicken to pan. Pour in sauce and stir continuously until it thickens and coats the chicken well.
  • Add coarsely ground black pepper and a pinch of salt. Stir to combine and cook for 1 more minute.
  • Serve hot with rice or noodles.

Notes

To make this dish gluten-free, use tamari instead of soy sauce. For shortcut prep, use pre-minced garlic and ginger. Leftovers reheat beautifully and even work as filling for wraps or fried rice the next day.