Plat
Black Pepper Chicken
30 minPour 3Nutri-Score C€€
C
30 min
30 minBlack Pepper Chicken
ce qu’il vous faut
Ingrédients
boneless skinless chicken thighs (cut into thin strips)Viandes4 morceaux
soy sauce (for the velveting)Épicerie15 ml
chili oilÉpicerie8 ml- Chinese cooking wineÉpicerie10 ml
ground black pepper (for the velveting)Épices2 g- cornstarchÉpicerie16 g
- dark soy sauce (for the sauce)Épicerie30 ml
- soy sauce (for the sauce)Épicerie15 ml
- brown sugarÉpicerie4 g
- ground black pepper (for the sauce)Épices6 g
salt (pinch)Épices1 g
ginger and garlic (minced)Fruits et légumes15 g
onion (sliced)Fruits et légumes100 g- green pepper (sliced)Fruits et légumes150 g
- green onion (cut into 3 pieces)Fruits et légumes3 morceaux
- red spicy chili (sliced)Fruits et légumes2 morceaux
- neutral oilÉpicerie30 ml
white rice (cooked, for serving)Céréales300 g
par portion
Nutrition
399kcal
- Glucides
- 26 g
- Protéines
- 27 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Mix the sauce
- Combine the dark soy sauce, soy sauce, brown sugar, black pepper and a pinch of salt in a small bowl.
- Étape 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.
- Étape 4
Remove the chicken
- Take the chicken out of the pan and set aside.
- Étape 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.
- Étape 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.
