Black Pepper Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
Salt to taste
02 -
2 tablespoons cornstarch
03 -
500g (1.1 lbs) boneless chicken breast, diced into small pieces
→ Sauce
04 -
1 tablespoon rice vinegar
05 -
½ teaspoon brown sugar
06 -
¾ teaspoon ground black pepper, freshly cracked
07 -
1 tablespoon dark soy sauce
08 -
3 tablespoons light soy sauce
09 -
2 tablespoons chicken broth or water
10 -
1 teaspoon cornstarch
11 -
1 teaspoon sesame oil, toasted
→ Stir-Fry
12 -
½ teaspoon finely grated ginger
13 -
½ teaspoon finely minced garlic
14 -
1 large green bell pepper, chopped into 1-inch pieces
15 -
2 medium onions, chopped into 1-inch pieces
16 -
¼ teaspoon ground black pepper, freshly cracked
17 -
2 tablespoons peanut oil
18 -
1 red or green chili, roughly chopped
# Instructions:
01 -
Mix the soy sauces, black pepper, rice vinegar, sugar, sesame oil, cornstarch, and liquid (either broth or water) in a bowl until it’s smooth.
02 -
Toss the chicken with 1 tablespoon of the prepared sauce, cornstarch, and a pinch of salt. Set aside while getting the veggies ready.
03 -
In a large pan, heat oil and arrange the chicken in a single layer. Cook until it’s golden on both sides and almost fully done, then take it out and set it aside.
04 -
Using the same pan, warm up some oil, then briefly cook the garlic, ginger, and chilies (about 30 seconds). Stir in the chopped onions and peppers, and cook until they’re crunchy but tender.
05 -
Lower the heat, pour in the sauce, and let it cook for 30 seconds. Toss in the chicken, mix everything well, and cook until the chicken’s warm. Sprinkle some fresh black pepper before serving it hot.
# Notes:
01 -
Get everything chopped, measured, and ready before cooking begins.
02 -
For the best taste, use freshly ground black pepper.
03 -
Don’t skip the marination step for the chicken—it matters!