Easy Black Pepper Chicken (Print Version)
# Ingredients:
01 -
500 grams skinless chicken breast, cut into bite-size cubes
02 -
2 tablespoons peanut oil
03 -
Salt, as required
04 -
2 medium onions, cut into 1-inch cubes
05 -
1 large green bell pepper, cut into 1-inch cubes
06 -
½ teaspoon minced garlic
07 -
½ teaspoon minced ginger
08 -
1 fresh red or green chili, chopped
09 -
2 tablespoons cornstarch
10 -
¼ teaspoon freshly ground black pepper
→ For the sauce
11 -
¾ teaspoon freshly ground black pepper
12 -
3 tablespoons light soy sauce
13 -
1 tablespoon dark soy sauce
14 -
1 tablespoon rice vinegar
15 -
½ teaspoon brown sugar
16 -
1 teaspoon toasted sesame oil
17 -
1 teaspoon cornstarch
18 -
2 tablespoons water or chicken broth
# Instructions:
01 -
Whisk together the crushed black pepper, rice vinegar, soy sauces, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until smooth and lump-free.
02 -
Combine the chicken with 1 tablespoon of the prepared sauce, 2 tablespoons of cornstarch, and salt. Let it rest while you prepare the other ingredients.
03 -
Heat a large frying pan until hot. Add 1 tablespoon of oil and swirl to coat. Arrange the chicken in a single layer and cook over medium heat until golden on the bottom. Flip and cook until browned and nearly cooked through. Transfer to a plate. Cook in batches if needed, avoiding overcrowding.
04 -
In the same pan, heat 1 tablespoon of oil. Add ginger, garlic, and chopped chilies; sauté for 30 seconds. Add the onion and bell peppers, then stir-fry over high heat until crisp yet tender.
05 -
Reduce the heat to low. Whisk the sauce again to recombine and pour it into the pan. Allow it to simmer for 30 seconds. Add the browned chicken back to the pan and toss to coat and heat through.
06 -
Turn off the heat, sprinkle with freshly ground black pepper, stir to combine, and serve hot.