Black Pepper Chicken StirFry
Quick and flavorful black pepper chicken stir-fry made with thinly sliced chicken breast, bell peppers, onion, and garlic in a bold, peppery sauce. The chicken is marinated in soy sauce, Pinot Grigio, and cornstarch, then stir-fried and coated in a savory black pepper glaze made with chicken broth, soy sauce, sugar, and wine. Served over rice for a fast, healthy homemade meal that delivers big flavor without takeout or frozen shortcuts.
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Ingredients
- 1 pound Chicken breast, thinly sliced
marinade
- 1 tbsp Soy sauce
- 1 tbsp Pinot grigio
- 1 tbsp Cornstarch
Sauce
- 1/2 cup Chicken broth
- 1/4 cup Soy sauce
- 1/4 cup Pinot grigio
- 1 tbsp Cornstarch
- 1 tbsp Sugar
- 1 tsp Black pepper (coarse ground)
Vegetables
- 2 tbsp Olive oil
- 1 Yellow onion, sliced julienne
- 1 Red bell pepper, thinly sliced
- 3 cloves garlic, minced
Instructions
- Combine the soy sauce, pinot, and cornstarch in a mixing bowl. Add the sliced chicken breast and stir to coat. Allow to marinade for 10 minutes.
- In a separate mixing bowl, combine the chicken broth, soy sauce, pinot, cornstarch, sugar, and black pepper. Set aside.
- Heat the olive oil in a large cast iron skillet over medium high heat.
- Pour the chicken into the skillet and allow to sear, stirring often.
- Add the onion and bell pepper to the skillet, stirring and searing for 3-4 minutes. Add the garlic and continue to cook for 1 minute.
- Pour the sauce into the skillet, stirring to coat the chicken and vegetables with sauce.
- Cook until the sauce has thickened (3-4 minutes).
- Serve immediately over hot rice.
Nutrition
Serving: 1cupCalories: 275kcal
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