Everyday Dishes

Black Pepper Chicken

2 servings
Chinese Stir Frying

This Black Pepper Chicken recipe serves two and features tender, crispy chicken slices in a savoury, peppery sauce. With stir-fried onions and garlic as a flavour base, crunchy bell peppers and spring onions add texture, and a simple soy-based sauce thickened with cornstarch ties everything together. Perfect served over steamed...

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... rice for a quick and flavourful meal.

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The Headless Chef The Headless Chef Resident Chef
September 14, 2024
  • 25 min.
  • 30 min.
  • 1/5
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Ingredients:

Stir-fry

Tools:

Recipes

Best served with:

Rice
Herbed Rice

Directions:

1. Prep the Chicken:

  • Thinly slice the chicken breast and place it in a large mixing bowl.
  • Add the flour, cornstarch, mirin, and soy sauce.
  • Toss until evenly coated and set aside to marinate for 10 minutes.

2. Prep the Vegetables:

  • While the chicken is marinating, slice the onion, bell pepper, and spring onions.
  • Mince the garlic.

3. Mix the Sauce:

  • In a small bowl, mix together the 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon freshly ground black pepper, sugar, 1/4 cup water, and 1/2 teaspoon cornstarch.
  • Stir until the cornstarch is fully dissolved and set aside.

4. Stir-Fry the Chicken:

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
  • Once hot, add the marinated chicken slices in a single layer.
  • Stir-fry for about 5-6 minutes until the chicken turns golden brown and crispy.
  • Remove the chicken from the pan and set aside.

5. Cook the Vegetables:

  • In the same wok or skillet, add a little more oil if needed, then add the sliced onion and minced garlic.
  • Stir-fry for 2-3 minutes until the onion softens and the garlic becomes fragrant.
  • Add the sliced bell pepper and spring onions to the pan.
  • Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

6. Combine Chicken and Sauce:

  • Add the cooked chicken back into the pan with the vegetables.
  • Pour the prepared sauce over the chicken and vegetables.
  • Stir everything together until well coated.

7. Thicken the Sauce:

  • Bring the sauce to a simmer and cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

8. Serve:

  • Serve the Black Pepper Chicken over steamed rice, garnished with extra spring onions if desired.
About the Author:
The Headless ChefResident Chef
# 4
  • Published Recipes: 12
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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