Black Pepper Chicken
Black Pepper Chicken is made by stir-frying chicken and vegetables then tossing in a sweet, savory and slightly spicy black pepper sauce.
Servings: 4
Ingredients
- 2 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoon rice vinegar
- ½ cup low sodium chicken broth
- 1 tablespoon light brown sugar
- ½ tablespoon fresh coarsely cracked black pepper
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil high heat oil
- 1 pound chicken tenders or breast trimmed and sliced into ¼” thickness
- ½ teaspoon salt
- ½ large sweet yellow onion sliced ½“ thick
- 2 bell peppers washed and sliced, ½“ thick
- 2 ribs celery cut on a bias into ½” thick slices
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- Sliced green onion for garnish
- Steamed white rice for serving
Instructions
- In a medium bowl whisk together the oyster sauce, soy sauce, rice vinegar, chicken broth, sugar, black pepper and cornstarch, making sure the cornstarch is well combined. Set aside.
- In a large skillet over medium high heat, heat oil. While oil is heating, toss chicken with salt. Once oil is hot, cook chicken pieces until fully cooked and lightly browned, about 4-5 minutes. Remove to a plate.
- Add in the onions, peppers, and celery and cook for 3-4 minutes, until tender crisp. Add in the garlic and ginger and stir fry for 30 seconds. Pour in the sauce, and bring to a boil for 2-3 minutes, until thick and the sauce coats the back of a spoon. Add the chicken back in and cook for one more minute, tossing to coat. Taste and adjust seasoning if needed.
- Serve over steamed white rice, garnished with green onion.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
The black pepper can be spicy, add more or less to suit your tastes. For an additional kick, you can use sichuan peppercorns. These peppercorns have a slightly tingling and numbing effect on the tongue.
Nutrition
Calories: 226kcal | Carbohydrates: 13g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 1438mg | Potassium: 656mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1933IU | Vitamin C: 80mg | Calcium: 31mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
