Chinese Chicken with Black Pepper Sauce For 2
By lorik
Rate this recipe
4.7/5
(3 Votes)
1 Picture
Ingredients
- Serves 2
- Stir-Fry
- 10 ounces boneless chicken thigh
- 3 tablespoons cornstarch
- 1/2 cup chopped white onion
- 1/2 cup frozen peas and carrots, thawed
- 10 tablespoons peanut oil
- 1 to 2 cups hot steamed rice
- Black Pepper Sauce
- 1/4 cup oyster sauce
- 1 teaspoon dark sweet soy sauce
- 1 teaspoon rice wine or dry sherry
- 1/2 tablespoon black pepper
Details
Adapted from food52.com
Preparation
Step 1
1. Mix sauce ingredients in small bowl and set aside.
2. Dice chicken into 1/2-inch pieces.
3. Toss chicken with cornstarch and shake off excess.
4. Heat 1/2 cup oil in a wok or deep skillet.
5. Fry coated chicken pieces in hot oil until golden and cooked through; drain on paper towels.
6. Heat remaining 2 tablespoons oil in skillet and add onion, cooking until translucent; add peas and carrots and cook one minute more.
7. Stir in fried chicken pieces with sauce, and cook until everything is hot.
8. Serve with hot steamed rice.
Review this recipe