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  • Chef John Politte

Black pepper Chicken

Every time I go to a Chinese buffet, I look to see if they have my favorite dish....black pepper chicken. I love the heat that the pepper brings, and also the rich umami that makes you get up and go back for more.

So let's not waste time with senseless chatter. Below is the recipe for you.





Ingredients

· 1-pound boneless skinless chicken thighs

· 1 green pepper diced

· 1 yellow onion diced

· 3 celery stalks diced

· 2 Tablespoons cornstarch

· 1 Tablespoon black pepper

· ½ Tablespoon onion powder

· 1 Tablespoon garlic powder

· ½ Tablespoon diced ginger

· ½ cup vegetable oil


For the sauce

· ½ cup chicken broth

· ¼ cup oyster sauce

· ¼ cup rice vinegar

· ½ Tablespoon minced garlic

· 1 Tablespoon black pepper

· 1 Tablespoon chili powder

· ½ tablespoon minced ginger


Method

1. Cut chicken into 1-inch cubes

2. Place chicken in a bowl and toss well in the cornstarch and pepper

3. Heat oil in skillet and cook the chicken quickly, being sure not to overcrowd pan.

4. Add the garlic, ginger, onion powder and garlic to the chicken and stir well.

5. Add the celery and cook for 2 minutes, then add the peppers and onions, sauté for about 5 minutes until the vegetables are tender.

6. Add sauce to the pan, bringing the mixture to a boil, reduce heat and simmer for about 10 minutes allowing the mixture to thicken.

Serve with rice. Serves six



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