Chinese Chicken With Black Pepper Sauce Recipe

Name: Chinese Chicken With Black Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Stir-Fry; 1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok); 6 tablespoons cornstarch; 1 large onion, diced; 1 cup frozen peas and carrot; cooking oil; hot steamed rice; For the Sauce; 1/4 cup oyster sauce; 1 teaspoon dark soy sauce; 1 teaspoon black pepper; 1/2 teaspoon white pepper; 1 teaspoon rice wine or 1 teaspoon sake

Servings: persons

For the Stir-Fry
1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrot
cooking oil
hot steamed rice
For the Sauce
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or 1 teaspoon sake

1
Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
2
Mix together sauce ingredients in a small bowl and set aside.
3
Cut chicken into a small dice, about 1/4-inch.
4
Heat 1-2 cups peanut or other cooking oil in your wok.
5
Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
6
Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
7
Remove oil from wok and discard.
8
Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
9
Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
10
Serve at once with hot steamed rice.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Stir-Fry, 1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok), 6 tablespoons cornstarch, 1 large onion, diced, and more.

Yes, Chinese Chicken With Black Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Chicken With Black Pepper Sauce

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