Black Pepper Chicken at home
- Yield 4
- Prep 7 minutes
- Cook 13 minutes
- Total 20 minutes
Black Pepper Chicken at home is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons peanut oil (or any mild-flavored oil), divided
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small bell pepper, cored and thinly-sliced
- 1 small red onion, peeled and thinly-sliced
- 2 stalks celery, thinly-sliced on a bias
- 2 cloves garlic, peeled and minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons freshly-cracked black pepper (or more to taste)
- 1/4 teaspoon ground ginger
- optional toppings: thinly-sliced green onions, toasted sesame seeds
Method
Warm 1 tablespoon oil over medium-a hot burner in a large sauté pan or wok. Tip in chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside. Take a slotted spoon to move the chicken to a clean plate, and keep nearby.
Tip in the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic. Sauté for 5-6 more minutes, stirring occasionally.
While that cooks, as the veggies are sautéing, whisk together the soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined.
Once the veggies are ready go to, add the chicken and sauce mixture to the pan, and stir until the veggies and chicken are evenly coated. Continue to cook for 1-2 minutes, or until the sauce has thickened. Taste, and season with extra soy sauce and/or black pepper as desired.
Lift from heat, and serve while it is hot, sprinkled with your desired toppings.
