Main
Black Pepper Chicken
30 minServes 3Nutri-Score C€€
C
30 min
30 minBlack Pepper Chicken
what you need
Ingredients
boneless skinless chicken thighs (cut into thin strips)Meat4 pieces
soy sauce (for the velveting)Pantry15 ml
chili oilPantry8 ml- Chinese cooking winePantry10 ml
ground black pepper (for the velveting)Spices2 g- cornstarchPantry16 g
- dark soy sauce (for the sauce)Pantry30 ml
- soy sauce (for the sauce)Pantry15 ml
- brown sugarPantry4 g
- ground black pepper (for the sauce)Spices6 g
salt (pinch)Spices1 g
ginger and garlic (minced)Produce15 g
onion (sliced)Produce100 g- green pepper (sliced)Produce150 g
- green onion (cut into 3 pieces)Produce3 pieces
- red spicy chili (sliced)Produce2 pieces
- neutral oilPantry30 ml
white rice (cooked, for serving)Grains300 g
per serving
Nutrition
399kcal
- Carbs
- 26 g
- Proteins
- 27 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Mix the sauce
- Combine the dark soy sauce, soy sauce, brown sugar, black pepper and a pinch of salt in a small bowl.
- Step 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.
- Step 4
Remove the chicken
- Take the chicken out of the pan and set aside.
- Step 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.
- Step 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.
