Quick Pepper Chicken (Printable Version)
Juicy chicken coated in bold black pepper sauce. Quick prep, tasty results, and table-ready in 25 minutes flat!
# Ingredients:
01 -
500g boneless chicken breast, cut into small cubes
02 -
2 tbsp peanut oil or any cooking oil
03 -
Salt, to taste
04 -
2 medium-sized onions, diced into 1-inch pieces
05 -
1 large green capsicum, chopped into 1-inch chunks
06 -
1/2 tsp finely chopped garlic
07 -
1/2 tsp finely minced ginger
08 -
1 fresh red or green chili, finely chopped
09 -
2 tbsp cornstarch for coating
10 -
1/4 tsp ground black pepper
→ For the sauce
11 -
3/4 tsp ground black pepper
12 -
3 tbsp light soy sauce
13 -
1 tbsp dark soy sauce
14 -
1 tbsp rice vinegar or white vinegar
15 -
1/2 tsp brown sugar or honey
16 -
1 tsp sesame oil, toasted
17 -
1 tsp cornstarch
18 -
2 tbsp chicken stock or plain water
# Steps:
01 -
In a bowl, combine soy sauces, vinegar, crushed black pepper, sesame oil, sugar, cornstarch, and water. Stir well until smooth and set aside.
02 -
In a large bowl, toss the chicken pieces with salt, 2 tbsp of cornstarch, and about 1 tbsp of the prepared sauce. Let it sit while you gather the other items.
03 -
Preheat your frying pan on medium heat. Add 1 tbsp of oil and let it spread evenly. Arrange the chicken in one layer and fry until golden on one side. Flip and cook until both sides are browned and almost done. Remove from the pan and set aside. Work in batches if needed.
04 -
Add another tbsp of oil to the same pan. Toss in the garlic, ginger, and chili, cooking for 30 seconds. Throw in the onions and capsicum and stir-fry over high heat until the veggies are crisp but slightly soft.
05 -
Turn down the heat to low. Give the sauce a quick whisk and pour it into the pan. Let it simmer briefly to thicken. Stir in the cooked chicken and mix everything thoroughly to coat it in the sauce.
06 -
Switch off the stove, sprinkle over the black pepper for a final kick, mix well, and enjoy while hot.