Hauptgericht
Black Pepper Chicken
30 Min.Für 3Nutri-Score C€€
C
30 Min.
30 Min.Black Pepper Chicken
was Sie brauchen
Zutaten
boneless skinless chicken thighs (cut into thin strips)Fleisch4 Stücke
soy sauce (for the velveting)Vorräte15 ml
chili oilVorräte8 ml- Chinese cooking wineVorräte10 ml
ground black pepper (for the velveting)Gewürze2 g- cornstarchVorräte16 g
- dark soy sauce (for the sauce)Vorräte30 ml
- soy sauce (for the sauce)Vorräte15 ml
- brown sugarVorräte4 g
- ground black pepper (for the sauce)Gewürze6 g
salt (pinch)Gewürze1 g
ginger and garlic (minced)Obst & Gemüse15 g
onion (sliced)Obst & Gemüse100 g- green pepper (sliced)Obst & Gemüse150 g
- green onion (cut into 3 pieces)Obst & Gemüse3 Stücke
- red spicy chili (sliced)Obst & Gemüse2 Stücke
- neutral oilVorräte30 ml
white rice (cooked, for serving)Getreide300 g
pro Portion
Nährwerte
399kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 27 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Velvet the chicken
- Cut the chicken thighs into thin strips.
- Mix the chicken with the soy sauce, chili oil, cooking wine, black pepper and cornstarch until well coated.
- Schritt 2
Mix the sauce
- Combine the dark soy sauce, soy sauce, brown sugar, black pepper and a pinch of salt in a small bowl.
- Schritt 3
Sear the chicken
- Heat the neutral oil in a pan over high heat.
- Add the chicken and cook undisturbed for a few minutes to get a nice char, then stir and cook until done.
- Schritt 4
Remove the chicken
- Take the chicken out of the pan and set aside.
- Schritt 5
Sauté the aromatics
- Add a little more oil if needed, then sauté the ginger, garlic, onion, green pepper and red chili until slightly cooked.
- Schritt 6
Combine and serve
- Return the chicken to the pan with the sauce and green onions.
- Toss everything together and serve immediately over white rice.
