Black Pepper Chicken<\/p>\n
You’re in for a treat with this quick and easy restaurant style Chinese inspired Black Pepper Chicken that’s totally delicious and made at home in just 30 minutes. It’s incredibly saucy, sticky, crispy and sweet, perfect for a quick weeknight dinner.<\/p>\n
Prep Time15 mins<\/p>\n
Cook Time10 mins<\/p>\n
Total Time25 mins<\/p>\n
Servings: 8<\/p>\n
Equipment<\/p>\n
Nonstick Chinese Wok – Dishwasher Safe<\/p>\n
Ingredients<\/p>\n
2 pounds chicken thighs boneless and skinless cut into 1 inch cubes<\/p>\n
2 tablespoons soy sauce low sodium<\/p>\n
6 cloves garlic minced<\/p>\n
1 cup cornstarch<\/p>\n
\u2153 cup vegetable oil<\/p>\n
2 large onions chopped<\/p>\n
1 large red bell pepper cut into 1 small \u00bd inch pieces<\/p>\n
2 teaspoons sesame oil<\/p>\n
Black Pepper Sauce<\/p>\n
2 teaspoons Sichuan peppercorn powder<\/p>\n
2 teaspoons black pepper freshly ground<\/p>\n
\u2153 cup oyster sauce<\/p>\n
\u00bc cup soy sauce low sodium<\/p>\n
1 teaspoon dark soy sauce<\/p>\n
\u00bc cup Shaoxing wine<\/p>\n
Instructions<\/p>\n
Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.<\/p>\n
Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.<\/p>\n
Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.<\/p>\n
Saut\u00e9 onion and peppers: If there’s no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.<\/p>\n
Serve: Serve immediately over rice.<\/p>\n
Notes<\/p>\n
Have all your ingredients ready to go before you start cooking as the cooking process goes quickly.<\/p>\n
If you don’t have access to Sichuan peppercorn powder, the alternative is to use freshly ground black pepper and ground coriander seeds.<\/p>\n
This will last 3\u20134 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.<\/p>\n
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3\u20134 months in the freezer.<\/p>\n","protected":false},"excerpt":{"rendered":"
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