Black Pepper Chicken

Name: Black Pepper Chicken
Total time: 30 min
Ingredients: 3 Chicken breast, sliced; 2 tsp Black pepper, ground; ¼ tsp Salt; 2 tbsp Oil; 1 tsp Sesame oil; 1 Onion, peeled chopped; 2 Bell pepper, sliced; 2 cloves Garlic, peeled minced; 1 tsp Ginger, minced; 2 tbsp Cornstarch; 2 tbsp Dark soy sauce; 2 tbsp Oyster sauce; 1 tbsp Shaoxing wine; 120 ml Chicken stock; Rice; Scallion, chopped

By Kitchen Sanctuary · 30 min

Ingredients

Chicken breast · sliced3
Black pepper · ground2 tsp
Salt¼ tsp
Oil2 tbsp
Sesame oil1 tsp
Onion · peeled chopped1
Bell pepper · sliced2
Garlic · peeled minced2 cloves
Ginger · minced1 tsp
Cornstarch2 tbsp
Dark soy sauce2 tbsp
Oyster sauce2 tbsp
Shaoxing wine1 tbsp
Chicken stock120 ml
Rice
Scallion · chopped

Instructions

Toss the chicken strips with 1 teaspoon black pepper and 1/4 teaspoon salt.
Heat the neutral oil and sesame oil in a wok or large frying pan over high heat until hot, then add the chicken.
Fry the chicken for 5 minutes, moving it around so the strips don't stick together, until lightly browned.
Lower the heat to medium-high. Add the sliced onion, peppers, garlic and ginger.
Fry for 3-4 minutes, stirring often with a spatula, until the vegetables just start to soften.
Meanwhile, in a small jug, stir together the cornflour, dark soy sauce, oyster sauce and rice wine until the cornflour is fully mixed in.
Add the chicken stock and the remaining 1 teaspoon black pepper, then stir to combine.
Pour the sauce into the wok and stir. Heat for 1-2 minutes until it gently simmers. If too thick, add a splash of water. Turn off the heat.
Serve with boiled rice and chopped spring onions.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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