For the Chicken & Marinade:

• 1 lb (454 g) Chicken Breasts or Thighs: You have options here! Chicken breasts are leaner and cook quickly, offering a tender bite. For a richer, more flavorful and forgiving option, chicken thighs are an excellent choice. No matter which you choose, ensure you slice the chicken against the grain and into thin 1/4” (5-mm) thick pieces. Slicing against the grain shortens the muscle fibers, resulting in incredibly tender chicken that absorbs the marinade beautifully. Thinner pieces also cook faster, which is key for a quick stir-fry.
• 1 tablespoon Light Soy Sauce (or Soy Sauce): Light soy sauce provides a salty and umami base for the marinade and sauce. If you only have regular soy sauce on hand, that will work perfectly fine. For a gluten-free version, substitute with tamari. Light soy sauce is preferred for its slightly lighter color and saltier profile, which works well in Asian cooking.
• 1 tablespoon Shaoxing Wine (or Dry Sherry): Shaoxing wine is a Chinese rice wine that adds a depth of flavor and complexity that’s hard to replicate. However, if you don’t have it readily available, dry sherry is an excellent substitute. Both ingredients contribute a subtle fermented flavor that enhances the overall taste of the dish. For a gluten-free adaptation, ensure you use dry sherry.
• 1 tablespoon Cornstarch: Cornstarch is the magic ingredient for creating that velvety texture on the chicken. It acts as a tenderizer and helps to seal in the juices during cooking, resulting in incredibly tender chicken. It also helps the marinade cling to the chicken.

For the Savory Black Pepper Sauce:

• 1/2 cup Chicken Broth: Use low-sodium chicken broth to control the salt level of your sauce. Good quality chicken broth is essential for a flavorful base. You can also use homemade chicken broth for an even richer taste.
• 2 tablespoons Light Soy Sauce (or Soy Sauce): Again, light soy sauce is preferred for its balanced flavor. If using regular soy sauce, be mindful of the overall saltiness and adjust accordingly. Tamari can be used for a gluten-free option.
• 2 tablespoons Shaoxing Wine (or Dry Sherry): Just like in the marinade, Shaoxing wine or dry sherry adds depth and complexity to the sauce. Don’t skip this ingredient as it significantly contributes to the authentic flavor profile. Remember to use dry sherry for gluten-free diets.
• 2 teaspoons Dark Soy Sauce (or Soy Sauce): Dark soy sauce is thicker, sweeter, and less salty than light soy sauce. It primarily adds color and a hint of sweetness to the sauce, giving it that characteristic rich, dark hue you see in takeout dishes. If you don’t have dark soy sauce, you can use regular soy sauce, but the color of your sauce will be lighter.
• 1 tablespoon Cornstarch: Cornstarch is crucial for thickening the sauce to that perfect glossy, coating consistency. It ensures the sauce clings beautifully to the chicken and vegetables.
• 1 1/2 tablespoons Sugar: Sugar balances the savory and salty flavors of the sauce, adding a touch of sweetness that is essential for the classic black pepper chicken taste. Adjust the sugar level to your preference, but don’t omit it entirely as it plays a vital role in the overall flavor profile.
• 2 teaspoons Coarsely Ground Black Pepper: The star of the show! Freshly and coarsely ground black pepper is key to achieving that bold, peppery flavor. Pre-ground pepper will work in a pinch, but freshly ground pepper has a much more robust and aromatic flavor. Adjust the amount to your spice preference.
• 1/8 teaspoon Salt: A small amount of salt enhances all the other flavors in the sauce. Taste and adjust salt to your liking at the end if needed.

For the Stir-Fry:

• 2 tablespoons Peanut Oil (or Vegetable Oil): Peanut oil is traditionally used in stir-fries and imparts a subtle nutty flavor, plus it has a high smoke point, making it ideal for high-heat cooking. Vegetable oil or canola oil are perfectly acceptable substitutes with neutral flavors and high smoke points.
• 1 tablespoon Minced Ginger: Fresh ginger is a must! It adds a warm, pungent, and slightly sweet aroma that is essential in Chinese cooking. Mince it finely to release its maximum flavor.
• 2 cloves Garlic, Minced: Fresh garlic is another aromatic powerhouse that complements the ginger and black pepper beautifully. Mince it finely to prevent burning and to ensure even flavor distribution.
• 1/2 White Onion, Chopped: White onion provides a mild, slightly sweet onion flavor and adds texture to the stir-fry. Yellow onion can also be used, but white onion is generally preferred in stir-fries for its milder taste.
• 2 Bell Peppers, Chopped (Mixed Colors Recommended): Bell peppers add sweetness, color, and a satisfying crunch to the dish. Using mixed colors (red, yellow, orange, green) not only makes the dish visually appealing but also provides a variety of flavors and nutrients.