Omnivore's Cookbook · by Maggie Zhu★ 4.9 (133)
Black Pepper Chicken
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 52%
CARBS 18G24% OF CAL
1G FIBER11G SUGAR6G OTHER
FAT 12G38% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken breast and crisp vegetables in a savory black pepper sauce made with soy sauce and chicken broth. A quick, restaurant-quality stir-fry that's ready in under 30 minutes.
mainchinesestir frychicken🍳 skilletdairy free
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Nutrition & ingredients
Ingredients
serves 4- 1 lb chicken breasts (or thighs) (, sliced against the grain into 1/4” (5-mm) thick pieces)
- 1 tablespoon light soy sauce ((or soy sauce))
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce ((or soy sauce))
- 2 tablespoons Shaoxing wine ((or dry sherry))
- 2 teaspoons dark soy sauce ((or soy sauce))
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut oil ((or vegetable oil))
- 1 tablespoon minced ginger
- 2 cloves garlic (, minced)
- 1/2 white onion (, chopped)
- 2 bell peppers (, chopped (I used mixed colors))
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 52%
CARBS 18G24% OF CAL
1G FIBER11G SUGAR6G OTHER
FAT 12G38% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 820mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 677mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 820MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.