Transcription
Black Pepper Chicken Stir-Fry Recipe
Mince 3 cloves of garlic.
Cut 1 medium onion into bite-sized pieces.
Bell pepper.
Chicken breast, 300g (10.5 oz).
Soy sauce, 1/2 tablespoon.
Black pepper powder, 1/2 teaspoon.
Cornstarch, 2 tablespoons.
Sesame oil, 1/2 tablespoon.
Marinate the chicken for at least 15 minutes.
Soy sauce, 1 1/2 tablespoons.
Dark soy sauce, 1/2 tablespoon.
Oyster sauce, 1 tablespoon.
Sugar, 1 teaspoon.
Water, 50ml.
Black pepper powder, 1 teaspoon.
Cornstarch, 1 teaspoon.
Whisk until there are no lumps.
Add a little neutral oil to a heated frying pan.
Return the vegetables to the pan.
Season with salt and black pepper.
Stir-fry the vegetables over medium-high heat for 90 seconds.
Be careful not to overcook the vegetables.
Remove the vegetables from the pan and set aside.
Add more oil to the pan if necessary.
Return the marinated chicken to the pan and stir-fry until golden brown on both sides.
Spread evenly.
Flip carefully.
Add the minced garlic over the chicken and stir-fry for 30 seconds until fragrant.
Be careful not to burn the garlic, or the taste will become bitter.
Pour the previously prepared sauce into the pan.
Simmer until the sauce thickens or reaches your desired consistency.
Return the stir-fried vegetables to the pan and sprinkle with black pepper powder.
Finally, mix a few times, and the black pepper chicken stir-fry is complete.
Serve with warm rice or noodles.
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It looks very delicious. The chicken is very juicy and tender, and the vegetables are still crisp.
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