INGREDIENTS:
BLACK PEPPER SAUCE :
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1/3 cup low sodium chicken broth
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⅓ cup low sodium soy sauce
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¼ cup Shaoxing Wine or sherry
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1 ½ tablespoons brown sugar (or 2 tablespoons Mirin)
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1 tablespoon cornstarch
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2 teaspoons fresh ground black pepper
BLACK PEPPER CHICKEN STIR FRY :
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½ lbs chicken breast cut into thin bite-sized pieces
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2 tablespoons low sodium soy sauce
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1 ½ tablespoons cornstarch
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Vegetable oil
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1 medium onion diced
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1 red pepper or green pepper fined diced
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3 cloves garlic minced
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1 tablespoon grated ginger or ginger paste
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2 green onions sliced thin
INSTRUCTIONS:
In a small bowl whisk together the chicken broth, 1/3 cup low sodium soy sauce, Shaoxing Wine, brown sugar, cornstarch, and fresh ground black pepper. Set the bowl aside.
In a medium bowl combine the chicken, 2 tablespoons low sodium soy sauce, and cornstarch. Let the chicken rest and marinate for 15-20 minutes.
Heat a little vegetable oil in a large skillet over medium-high heat. Using tongs remove the chicken from the marinade and add it to the skillet in a single layer cooking until golden brown and cooked through. Flip once to brown the other side. Work in batches removing the chicken to a plate as it is cooked.
Add a little more vegetable oil to the skillet over medium-high heat. Add the onion and red bell pepper cooking for several minutes until crisp-tender.
Reduce the heat to low and add the minced garlic and grated ginger cooking for 1 minute while stirring continuously. Remove the cooked vegetables to a plate.
Reduce the heat to medium. Whisk the sauce ingredients in the bowl that you set aside. Pour the sauce into the skillet and cook until slightly thickened. Stir several times.
Add the chicken and the veggies back to the skillet for a couple of minutes just to warm the dish. Garnish with sliced green onions and serve.
