Tuesday, February 15, 2011

Chinese Chicken with Black Pepper Sauce

This a great, fast stir-fry recipe. The sauce is really good.

Makes: 3-4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Printable Recipe


  • 1 lb boneless skinless chicken thighs, cut into 1/4" dice
  • 6 T cornstarch
  • 1 large white onion, diced
  • 1 cup frozen peas and carrots
  • 2 cups peanut oil, plus more
  • Cooked rice


  • 1/4 cup oyster sauce
  • 1 t soy sauce
  • 1 t black pepper
  • 1/2 white pepper
  • 1 t rice wine

1. Mix together all ingredients for the sauce in a small bowl.

2. Heat oil in a wok or large skillet.

3. Place cornstarch in a small bowl. Add chicken pieces and cover completely. Shake off excess and fry in oil until golden, about 2-3 minutes. Remove and drain.

4. Remove oil from wok and discard. Add 1 more tablespoon of oil and stir-fry the onion for about 1 minute.

5. Add the peas and carrots and stir-fry for 30 seconds. Add sauce and chicken to wok and mix well. Serve hot over rice.

No comments:

Post a Comment