Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon sesame oil
- 1 green onion, thinly sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a medium bowl, mix together the cornstarch and soy sauce. Add the chicken pieces and toss to coat evenly.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the chicken to the wok and stir-fry for 3-4 minutes, until browned on all sides.
4. Add the black pepper and salt to the wok and stir-fry for 1 minute.
5. In a small bowl, whisk together the chicken broth, oyster sauce, hoisin sauce, rice vinegar, sugar, and sesame oil.
6. Pour the sauce into the wok and stir-fry for 2-3 minutes, until the sauce thickens and coats the chicken.
7. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 8g
Protein: 30g
Sodium: 650mg
Substitutions for ingredients:
- Chicken broth: vegetable broth or water
- Oyster sauce: soy sauce
- Hoisin sauce: barbecue sauce
- Rice vinegar: white wine vinegar or apple cider vinegar
- Sesame oil: vegetable oil
Variations:
- Add vegetables such as bell peppers, onions, or broccoli to the stir-fry.
- Use beef or shrimp instead of chicken.
- Make it spicier by adding red pepper flakes or diced jalapenos.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Don't overcrowd the wok or skillet to ensure the chicken browns evenly.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the black pepper chicken in a bowl with steamed rice and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Steamed rice, fried rice, or noodles
Suggested side dishes:
Stir-fried vegetables, egg rolls, or dumplings
Troubleshooting advice:
- If the chicken is sticking to the wok or skillet, add a little more oil.
- If the sauce is too thick, add a little more chicken broth or water to thin it out.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Black pepper chicken is a popular Chinese-American dish that is often found on the menu at Chinese restaurants in the United States.
Flavor profiles:
Savory, slightly sweet, and peppery
Serving suggestions:
Serve hot with steamed rice and stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese