Plato principal
Black Pepper Chicken
30 minPara 3Nutri-Score C€€
C
30 min
30 minBlack Pepper Chicken
receta de
cookwithchay
@cookwithchay
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
boneless skinless chicken thighs (cut into thin strips)Carne4 piezas
soy sauce (for the velveting)Despensa15 ml
chili oilDespensa8 ml- Chinese cooking wineDespensa10 ml
ground black pepper (for the velveting)Especias2 g- cornstarchDespensa16 g
- dark soy sauce (for the sauce)Despensa30 ml
- soy sauce (for the sauce)Despensa15 ml
- brown sugarDespensa4 g
- ground black pepper (for the sauce)Especias6 g
salt (pinch)Especias1 g
ginger and garlic (minced)Frutas y verduras15 g
onion (sliced)Frutas y verduras100 g- green pepper (sliced)Frutas y verduras150 g
- green onion (cut into 3 pieces)Frutas y verduras3 piezas
- red spicy chili (sliced)Frutas y verduras2 piezas
- neutral oilDespensa30 ml
white rice (cooked, for serving)Cereales300 g
por ración
Nutrición
399kcal
- Carbohidratos
- 26 g
- Proteínas
- 27 g
- Grasas
- 21 g
lo que usará
Utensilios
Sartén
Bol
paso a paso
Preparación
- Paso 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.
- Paso 2
Mix the sauce
- Combine the dark soy sauce, soy sauce, brown sugar, black pepper and a pinch of salt in a small bowl.
- Paso 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.
- Paso 4
Remove the chicken
- Take the chicken out of the pan and set aside.
- Paso 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.
- Paso 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.
