Empty My Fridge
Easy Black Pepper Chicken You Can Make Tonight!
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 of black pepper and ¼ teaspoon of 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 pieces don't stick together, until lightly browned.
- Turn the heat down to medium-high. Add the sliced onion, sliced peppers, garlic and ginger.
- Fry for 3–4 minutes, tossing often with a spatula, until the vegetables are just starting to soften.
- In a small jug, stir together the cornflour, dark soy sauce, oyster sauce and Chinese rice wine until the cornflour is fully mixed in.
- Add the chicken stock and the remaining 1 teaspoon of black pepper to the jug and stir to combine.
- Pour the sauce into the wok and stir. Heat for 1–2 minutes until it gently simmers. If it looks too thick, add a splash of water. Turn off the heat.
- Serve with boiled rice and a sprinkling of chopped spring onions.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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