Black Pepper Chicken Recipe

Black pepper chicken is an easy and quick dish that is perfect for busy weeknights. It’s delicious and easy to prepare with tasty spices and crisp bell peppers. Stir-fries can be a quick and easy way to make a delicious meal for your family. These can be made quickly and with almost any ingredients that you have.

One problem that I have with high-temp cooking is the dryness and lack of flavor. It’s always puzzled me why stir-fry meats from Chinese restaurants have a velvety texture and are succulent. You see, velveting is the secret to a velvety texture.

Black Pepper Chicken Recipe

Techniques to cook moist, tender meat

  • The Chinese cuisine of Velveting involves the marinating of chicken, pork, beef, or fish in egg white, cornstarch, and rice wine, then briefly blanching in oil or water.
  • In quick stir-fry applications, the velveted meat can be topped with other ingredients such as this beef and mutton or this black pepper chicken.
  • This simple step creates a protective coating that seals moisture in the meat and prevents it from overcooking.
  • It keeps it moist and tender.

Cooking Tips

  • This recipe calls for boneless, skinless chicken leg or thigh meat.
  • Breast will also work. To ensure tenderness and even cooking, slice the meat along the grain.
  • Stir-frying can be done quickly.
  • Make sure you have all ingredients ready.
  • This recipe calls for bell peppers, onions, but you can substitute celery, spring onions or mushrooms for this version.
  • Use freshly ground black pepper for best results and season the dish generously.

Black Pepper Chicken

Ingredients

  • 1 lb chicken leg meat, slice into 1 or 1/2 inch cubes
  • 1 large egg white
  • 1/4 cup oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 teaspoon black pepper
  • 1 tbsp cornstarch
  • 1 tbsp Chinese rice wine
  • 1/2 teaspoon salt
  • 3 tbsp canola oil
  • water
  • 1 teaspoon sesame oil
  • 1 onion
  • 2 cloves garlic
  • 1/2 red bell pepper, planted, cored, and cubed
  • 1/2 green bell pepper, sowed, cored, and cubed

Important Instruction

  • Drain the chicken well.
  • Combine egg white, cornstarch and rice wine in a bowl. Add 1 tablespoon oil to the bowl. Season with salt. Mix until smooth. Mix in the chicken, and then stir.
  • For about 30 minutes, let the chicken rest in the refrigerator.
  • Drain the chicken using a colander. Combine about 2 inches of water with 1 tablespoon oil in a large saucepan over high heat.
  • Bring to boil. Reduce heat to medium-low, and immediately add the chicken. Stir to distribute. Bring the water to a simmer.
  • Once it has barely boiled, cook the chicken for approximately 1 minute, stirring occasionally. Use a pointed spoon to exclude the chicken from the pot. Drain well. Keep warm and place in a bowl.
  • Combine oyster sauce, honey and rice wine in a bowl. Add sesame oil, honey, rice vinegar, black pepper, and soy sauce. Mix until smooth and then set aside.
  • Heat the remaining oil in a large pan or wok over high heat. Stir in the bell peppers, onions, and garlic. Cook for approximately 1 to 2 minutes, or until crisp and tender.
  • Mix the sauce ingredients and bring to boil. Stir in the chicken, and then coat it with the sauce.
  • Cook, stirring occasionally, for approximately 1 to 2 minutes, or until the chicken is cooked through. Serve immediately.

Black Pepper Chicken

How to serve Black Pepper Chicken

  • This delicious stir-fry chicken is great with steamed rice or fried rice and chow mein to create an Asian-themed lunch/ dinner.
    The remaining food can be stored in a tightly fitting container for up to 3 days or frozen for up 2 months.
  • Heat in the microwave for 2 to 3 minutes, mixing after each interval.

 

Leave a Reply