Black Pepper Chicken
Quick and easy, this Black Pepper Chicken is even better than takeout or any restaurant version for a tasty weeknight meal!
Servings 4
Calories 289kcal
Ingredients
For The Chicken
- 1 pound chicken breasts or thigh cut into bite sized pieces
- 3 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon oyster sauce
- 1 teaspoon coarse black pepper
For The Sauce
- 1/2 cup chicken broth low sodium
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons dark soy sauce
- 1 tablespoon Shaoxing wine or sherry
- 1/2 teaspoon sesame oil
- 3 tablespoon olive oil divided
- 1 medium onion cut into wedges
- 1/2 bell pepper cut into 1 inch pieces
- 2 celery stalks thinly sliced
- 3 tablespoons garlic minced
- 1 teaspoon coarse black pepper
- 1 1/2 teaspoons cornstarch
Instructions
- In a medium bowl add the diced chicken, water, cornstarch,oyster sauce and pepper and toss until coated and set aside.
- In another small bowl add the chicken stock,oyster sauce,soy sauce,brown sugar,dark soy sauce,sesame oil, and Shaoxing wind and whisk until combined.
- Heat a cast iron skillet or wok over high heat and add the olive oil, then add in the chicken sear the chicken for just a couple of minutes on each side. remove the chicken from the pan and set aside.
- Add in the remaining olive oil and add the onions, peppers, and celery and cook 20-30 seconds just until soft, add in the garlic and cook another 20 seconds.
- Pour in the sauce mixture and let it come to a quick simmer to thicken. Add the cooked chicken and any extra juices and stir.
- Serve over rice!
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 14g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 745mg | Potassium: 548mg | Fiber: 1g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 1mg
