Black Pepper Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless chicken breasts, thinly sliced, no skin
02 -
1 tablespoon of cornstarch
03 -
1 teaspoon of salt
04 -
Freshly ground pepper, about 1/2 teaspoon
→ Vegetables
05 -
3 cloves of garlic, chopped finely
06 -
1 medium-sized onion, cut into slices
07 -
8 ounces of sliced mushrooms, shiitake or button work well
08 -
Green onions chopped small for a garnish (optional)
09 -
1 bell pepper (red or green), thinly sliced
→ Sauce
10 -
1 teaspoon of black pepper, freshly crushed
11 -
1 tablespoon of both soy sauce and oyster sauce
12 -
Half a teaspoon of rice-based vinegar
13 -
1 teaspoon of honey for sweetness
14 -
2 tablespoons of cooking oil—split into two parts
# Instructions:
01 -
Mix the chicken slices with the black pepper, salt, and cornstarch. Make sure everything is coated nicely.
02 -
Heat up a large pan over medium-high heat. Add a tablespoon of oil, toss in the chicken, and stir-fry for about 4-5 minutes until browned. Take it out and set it aside for now.
03 -
Pour the remaining oil into the same pan. Stir-fry the onion and bell pepper for 2-3 minutes. Add mushrooms and garlic, then cook another 2-3 minutes.
04 -
Stir together the rice vinegar, honey, soy sauce, oyster sauce, and black pepper until it's smooth.
05 -
Add the sauce to the vegetables, then toss in the chicken. Stir it all together until coated evenly and warmed through, about another minute or two.
06 -
If you'd like, sprinkle chopped green onions on top. Serve immediately over warm rice or noodles.
# Notes:
01 -
Perfect for low-carb or high-protein diets.
02 -
Tastes great with freshly steamed rice or noodles.