By Zubda Malik
Black Pepper Chicken
25 steps
Prep:30minCook:30min
Updated at: Tue, 15 Oct 2024 15:32:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories386.2 kcal (19%)
Total Fat23.7 g (34%)
Carbs29 g (11%)
Sugars8.6 g (10%)
Protein17.5 g (35%)
Sodium1700.8 mg (85%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Chicken:
300 gramschicken breast
thinly sliced
1 teaspoonlight soy sauce
2egg whites
¼ cupcornstarch
½ teaspoonsalt
½ teaspoonwhite pepper
Oil
for frying
For the Sauce:
3 tablespoonsoyster sauce
2 tablespoonssoy sauce
1 tablespoonsesame oil
2 tablespoonsblack pepper sauce
1 tablespoonbrown sugar
½ teaspoonmsg
½ teaspoonground black pepper
For Cooking:
Instructions
Prepare the Chicken:
Step 1
In a large bowl, add the thinly sliced chicken breast.
Step 2
Combine the light soy sauce, egg whites, cornstarch, salt, and white pepper.
Step 3
Toss the chicken in the marinade to coat evenly.
Step 4
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to an hour.
Make the Sauce:
Step 5
In a small jar, combine the oyster sauce, soy sauce, sesame oil, black pepper sauce, brown sugar, Chinese salt, and ground black pepper.
Step 6
Shake the jar well to mix the ingredients.
Prepare the Vegetables:
Step 7
Cut the bell peppers into cubes.
Step 8
Thinly slice the green chili peppers.
Fry the Chicken:
Step 9
Heat oil in a wok or large skillet over high heat.
Step 10
Add the marinated chicken pieces one at a time, being careful not to overcrowd the pan.
Step 11
Fry for 5-7 minutes per side, or until cooked through and golden brown.
Step 12
Remove the cooked chicken and set aside on a plate.
Step 13
Repeat with the remaining chicken.
Cook the Sauce and Vegetables:
Step 14
Heat oil in the same wok or skillet over medium-high heat.
Step 15
Sauté the minced garlic until fragrant.
Step 16
Add the diced bell peppers and fry for 2-3 minutes, or until slightly softened.
Step 17
Stir in the sliced green chili peppers and dried red chili peppers.
Step 18
Pour in the chicken stock and the prepared sauce.
Step 19
Bring to a simmer and cook for 1 minute, stirring occasionally.
Combine Chicken and Sauce:
Step 20
Return the cooked chicken to the wok or skillet.
Step 21
Toss everything together for 2 minutes to coat the chicken in the sauce.
Thicken the Sauce:
Step 22
Add the cornstarch slurry to the wok or skillet.
Step 23
Stir continuously until the sauce thickens and begins to bubble.
Serve:
Step 24
Turn off the heat and serve the black pepper chicken immediately.
Step 25
Enjoy with fried rice or steamed rice.
Notes
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