Black Pepper Chicken Bowl

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Servings: 4 (click to scale)

Ingredients

For the Chicken & Vegetables

12 oz chicken breast cut into strips
1 Tbsp cornstarch
1 Tbsp cooking sherry
2 1/2 Tbsp soy sauce
2 Tbsp cooking sherry
1 Tbsp cornstarch
2 tsp black pepper cracked
1 1/2 Tbsp granulated sugar
1 Tbsp cooking oil
1 Tbsp fresh ginger minced
2 Tbsp fresh garlic minced
1 cup yellow onion thinly sliced
1 cup green bell pepper thinly sliced
1 cup red bell pepper thinly sliced
1 cup chicken broth

For the Bowls

2 cups jasmine rice cooked
1/2 tsp black pepper cracked

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Instructions

For the Black Pepper Chicken & Vegetables

In a mixing bowl, combine sliced chicken with sherry (first measurement) and cornstarch. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
Combine soy sauce, sherry, corn starch, cracked black pepper, and sugar in a mixing bowl. Mix well and set aside
Heat oil in a large skillet over medium-high heat. Add the marinated chicken strips to the pan in a single layer. Sear the chicken on all sides until golden brown, about 5 minutes. Remove the chicken from the pan. Add the ginger and garlic and sauté until fragrant. Then, stir in the onions and bell peppers, and sauté for 5 minutes. Stir in the sauce mixture, chicken broth, and seared chicken. Cook for another 5-10 minutes until the sauce has thickened and coats the back of a spoon. Remove from heat.

To Assemble the Bowl

Scoop 1/2 cup of cooked jasmine rice into the bottom of an entree bowl.
In the center of the rice, portion 1 cup of black pepper chicken with vegetables.
Garnish with a pinch of cracked black pepper.

Nutrition

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