...but if you like Americanized Chinese food and you want a simple weeknight dinner recipe that's healthier than takeout, but still a crowd-pleaser, it's a hit!
Just get some rice boiling before you start cooking the chicken and the whole meal will come together in less than thirty minutes! So that reading this recipe post doesn't take longer than actually making the recipe, I'm going to jump right in.
Chinese-Style Chicken with Black Pepper Sauce
Serves 2
* 10 oz boneless chicken thigh, diced
* 3 Tbsp cornstarch
* 0.5 c. white onion, chopped
* 0.5 c. frozen peas and carrots, thawed
* 10 tbsp. peanut oil
* 0.25 c. oyster sauce
* 1 tsp. soy sauce (I used sodium-reduced and it worked well)
* 1 tsp. rice wine
* 2 tsp. ground black pepper
1) Combine the diced chicken thigh and cornstarch in a bowl. Toss until all of the chicken is well coated, then shake off the excess cornstarch.
2) Heat 0.5 c. peanut oil in a large wok over medium-high heat.
3) Add the coated chicken to the hot oil. Cook until golden and cooked through. Remove the chicken from the oil and drain on paper towels. Discard the oil.
4) While the chicken cooks, combine the oyster sauce, soy sauce, rice wine, and ground black pepper in a small bowl. Mix well and set aside.
5) Heat the remaining 2 Tbsp. peanut oil in a skillet, or the wok you used before, over medium-high heat.
6) Cook the diced onion in the hot oil until translucent.
7) Add the thawed peas and carrots and cook for another minute or two.
8) Add the chicken and the sauce. Stir well and cook over medium heat until everything is hot.
Serve with rice!
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