Black Pepper Chicken
2 servings 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... Read more ... rice for a quick and flavourful meal. Read less x saved The Headless Chef Resident Chef September 14, 2024 25 min.30 min.1/5 25 min. 30 min. 1/5 Ingredients: Stir-fry 250 gram of chicken breast - thinly sliced1 TBSP of all-purpose flour2 TBSP of cornstarch - divided 1 TBS for chicken 1 TBS for sauce1 TBSP of Mirin (rice wine)3 TBSP of low sodium shoyu Japanese soy sauce - Divided 1 TBS for Chicken and 2 TBS for sauce4 TBSP of canola oil - Divided 2 TBS for Chicken 2 TBS for veges½ onion - sliced2 cloves of garlic - peeled and minced½ bell pepper of your choice - sliced2 spring onion - chopped2 TSP of whole black pepper - ideally freshly ground2 TBSP of Mirin (rice wine)1 TSP of granulated sugar½ cup of water2 cups of white jasmine rice - Steamed to serve 250 gram of chicken breast - thinly sliced 1 TBSP of all-purpose flour 2 TBSP of cornstarch - divided 1 TBS for chicken 1 TBS for sauce 1 TBSP of Mirin (rice wine) 3 TBSP of low sodium shoyu Japanese soy sauce - Divided 1 TBS for Chicken and 2 TBS for sauce 4 TBSP of canola oil - Divided 2 TBS for Chicken 2 TBS for veges ½ onion - sliced 2 cloves of garlic - peeled and minced ½ bell pepper of your choice - sliced 2 spring onion - chopped 2 TSP of whole black pepper - ideally freshly ground 2 TBSP of Mirin (rice wine) 1 TSP of granulated sugar ½ cup of water 2 cups of white jasmine rice - Steamed to serve Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Mixing Bowls1x Large Sauté Pan or Stir Fry Pan (wok)1x Cooking Spoon 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Mixing Bowls 1x Large Sauté Pan or Stir Fry Pan (wok) 1x Cooking Spoon 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. 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. 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. 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. 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. 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. 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. 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. Serve the Black Pepper Chicken over steamed rice, garnished with extra spring onions if desired. About the Author: The Headless ChefResident Chef # 2 42 Followers Published Recipes: 29Av. Recipe Evaluation: Location: Wellington, New ZealandMember since: 2024-09-10 Published Recipes: 29 Av. Recipe Evaluation: Location: Wellington, New Zealand Member since: 2024-09-10 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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