Black pepper chicken
Yield:
4 servings
Prep Time:
8 minutes
Cook Time:
25 minutes
Total Time:
33 minutes
A great homemade version of a takeout classic.
Ingredients
- 2 Tbsp. oil
- 1 medium onion
- 1 green bell pepper
Chicken
- 1 1/2-2 lbs. chicken thighs
- 3 Tbsp. cornstarch
- 3 Tbsp. soy sauce
- 1/8 tsp. salt
Sauce
- 1/4 cup + 2 Tbsp. soy sauce
- 1/4 cup + 2 Tbsp. water
- 1 1/2 Tbsp. rice wine vinegar
- 1 1/2 tsp. sesame oil
- 3 tsp. brown sugar
- 1 tsp. white pepper
- 1 1/2 tsp. cornstarch
Instructions
- Cut the chicken into bite size pieces. Mix with remaining chicken ingredients and set aside.
- Cut bell pepper and onion into 1” squares. Set aside.
- Heat 1 Tbsp. of oil in a skillet over medium-high (6-7). Cook chicken pieces in batches until fully cooked and browned. Transfer to a bowl and set aside.
- Add remaining 1 Tbsp. of oil to skillet. Sauté onion and bell pepper over medium (5) heat, covered, until slightly tender but still crisp, ~7 minutes. Stir every 2-3 minutes.
- While chicken and vegetables are cooking, add sauce ingredients to a pot and stir. Heat over medium (4) until bubbling and starting to thicken, ~4 minutes.
- Add cooked chicken and vegetables to sauce and stir well. Heat until warmed through.
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