Black Pepper Chicken (Print Version)
# Ingredients:
→ Chicken & Marinade
01 -
Skinless chicken breast, 500g (1.1 lbs), diced into small cubes
02 -
Freshly ground black pepper, ¼ teaspoon
03 -
2 tablespoons of cornstarch
04 -
Salt to your taste
→ Vegetables & Aromatics
05 -
Minced garlic, ½ teaspoon
06 -
1 medium green bell pepper, cut into squares about 1 inch
07 -
1 medium red or green chili, finely chopped
08 -
2 medium onions, chopped into 1-inch pieces
09 -
Minced ginger, ½ teaspoon
→ Sauce
10 -
Rice vinegar, 1 tablespoon
11 -
Dark soy sauce, 1 tablespoon
12 -
Brown sugar, ½ teaspoon
13 -
Light soy sauce, 3 tablespoons
14 -
Black pepper (freshly ground), ¾ teaspoon
15 -
Cornstarch, 1 teaspoon
16 -
2 tablespoons of chicken broth or water
17 -
1 teaspoon of toasted sesame oil
→ Cooking Oil
18 -
Peanut oil, 2 tablespoons
# Instructions:
01 -
Blend vinegar, sesame oil, soy sauces, sugar, cornstarch, water, and pepper in a bowl until there are no lumps
02 -
Toss chicken with some salt, cornstarch, and a spoonful of the sauce mix. Let it sit while chopping the veggies
03 -
Warm up oil in a frying pan, spread chicken pieces in a single layer, and cook until golden and done. Transfer to a plate
04 -
Using the same pan, stir-fry the garlic, ginger, and chili for half a minute. Toss in onion and bell pepper and cook until they're crisp but tender
05 -
Lower the heat, pour in the sauce, and let it simmer briefly. Mix in chicken and toss everything until heated through. Sprinkle a little black pepper on top before serving
# Notes:
01 -
Inspired by flavors similar to Panda Express
02 -
Grind pepper right before cooking for the strongest taste
03 -
Have everything ready to go before you start cooking