BLACK PEPPER CHICKEN Chinese Takeout Copycat Recipe

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

Flatten the chicken breasts and cut them into thin strips.

Place chopped chicken into a bowl and add 2 tablespoons of chicken broth, 1 tablespoon of soy sauce, 1/4 teaspoon of black pepper, and 1/8 teaspoon of salt; coat the chicken with tongs.

Heat a large deep skillet over medium-high heat and add cooking oil to coat the bottom until it shimmers.

Add the chicken to the skillet and cook until no longer pink, about 4-5 minutes, flipping halfway through.

Remove the chicken to a clean bowl.

Chop three green bell peppers and two medium yellow onions.

Add more cooking oil to the skillet and add the bell peppers, seasoning with black pepper and salt.

Add the chopped onions and stir; cook for 2-3 minutes until soft and translucent.

Add a few teaspoons of minced ginger and chopped garlic; stir and cook for 1 minute.

Return the cooked chicken to the skillet with the vegetables.

In a medium bowl, mix 1/4 cup of soy sauce, 2 tablespoons of cornstarch, 2/3 cup of chicken broth, 1 tablespoon of sugar, and 1 tablespoon of sesame oil; whisk together.

Add the sauce to the skillet and stir; let simmer for 2 minutes until thickened.

Serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens