Black Pepper Chicken

Enjoy this delightful Chicken Cordon Bleu, where tender chicken breasts are stuffed with layers of Swiss cheese and ham, then coated in a crispy breading and fried to golden perfection. Finished with a rich, creamy Dijon sauce, this dish is a showstopper that’s perfect for family dinners or special occasions. Plus, the leftovers taste just as good! Follow this recipe for a mouthwatering meal that’s sure to impress.

Ingredients:

• 1 lb (450 g) chicken breasts or thighs, sliced against the grain into ¼” (5-mm) thick pieces

For the Marinade:

• 1 tablespoon light soy sauce (or regular soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

For the Sauce:

• ½ cup chicken broth
• 2 tablespoons light soy sauce (or regular soy sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons dark soy sauce (or regular soy sauce)
• 1 tablespoon cornstarch
• 1 ½ tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• ⅛ teaspoon salt

For the Stir Fry:

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• ½ white onion, chopped
• 2 bell peppers, chopped (use mixed colors for a vibrant look)

Instructions:

1. Marinate the Chicken:
   • In a medium bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix gently by hand to coat the chicken evenly. Let it marinate for 10-15 minutes.
2. Prepare the Sauce:
   • In a small bowl, mix together all the sauce ingredients. Stir well to dissolve the cornstarch and set aside.
3. Stir-Fry the Chicken:
   • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the chicken, spreading it out in a single layer. Sear for about 30 seconds, until the bottom is lightly browned. Flip the chicken and cook for another 15-20 seconds. Stir occasionally until both sides are browned but the chicken is still slightly pink inside. Remove from the skillet and set aside.
4. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of oil. Toss in the ginger and garlic, stirring quickly until fragrant. Add the onions and bell peppers, and stir-fry for 20 seconds.
5. Finish the Dish:
   • Stir the prepared sauce until the cornstarch is fully dissolved, then pour it into the skillet. Stir immediately until the sauce thickens enough to coat the back of a spoon. Add the chicken back into the skillet and quickly stir to coat everything in the sauce. Turn off the heat and remove the skillet from the stove.
6. Serve:
   • Transfer the stir-fry to a serving dish immediately to prevent overcooking. Serve hot as a main course and enjoy!

This easy Chicken Cordon Bleu stir-fry is a perfect blend of tender chicken, savory ham, and cheesy goodness, complemented by the bold, peppery sauce. Great for weeknight dinners or any special occasion!