Black Pepper Chicken Stir-Fry

Instructions

1. 1

   Use boneless, skinless chicken thigh and slice it across the grain into strips about 5 mm thick. Toss in a bowl with 30 ml soy sauce, 30 ml dry sherry and 12 g cornstarch. Leave to marinate for 10–15 minutes while preparing the vegetables and sauce.

2. 2

   During the marinade, cut the onion and deseeded bell pepper into roughly 2 cm pieces. Peel and mince the ginger and garlic. In a separate bowl, whisk together the chicken broth, remaining 45 ml soy sauce, remaining 30 ml dry sherry, remaining 13 g cornstarch, sugar and coarsely ground black pepper.

3. 3

   Heat a heavy 30 cm frying pan over medium-high heat for 2 minutes. Cook the chicken in three batches, using 5 ml oil for each batch. Spread each batch in a single layer and sear for about 4 minutes, turning halfway through, until lightly browned. Transfer to a plate; the chicken will finish cooking in the sauce.

4. 4

   Add the remaining 15 ml oil to the same pan. Stir-fry the ginger and garlic for 30 seconds, then add the onion and bell pepper. Cook over medium-high heat for about 4 minutes, stirring frequently, until the vegetables are crisp-tender.

5. 5

   Whisk the sauce again to lift any settled cornstarch, then pour it into the pan. Bring to a steady simmer and stir for 1–2 minutes, until glossy and thickened.

6. 6

   Return the chicken and its collected juices to the pan. Reduce the heat to medium and simmer, stirring, for 3–4 minutes, or longer if needed, until several of the thickest chicken pieces reach 74°C/165°F on an instant-read thermometer inserted sideways. Divide the chicken, vegetables and sauce evenly among four plates and serve immediately.