Black Pepper Chicken
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
360 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Black Pepper Chicken
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Spice up your busy weeknight dinner routine with this irresistible black pepper chicken recipe with bold flavors that'll have you ditching Chinese takeout.
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Ingredients
- 350 grams chicken thigh skin-on boneless
- 8 grams garlic (grated)
- 8 grams black peppercorns
- 1 tablespoon Shaoxing wine
- 1 teaspoon potato starch
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
- 140 grams onion (cut into ¾-inch squares)
- 50 grams red bell pepper (cut into ¾-inch squares)
- 50 grams green bell pepper (cut into ¾-inch squares)
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil toasted
Instructions
- Add 8 grams black peppercorns into a mortar and crack them coarsely with a pestle.
- Cut 350 grams skin-on boneless chicken thigh into large bite-sized pieces.
- Put the chicken in a medium bowl along with 8 grams garlic, 1 tablespoon Shaoxing wine, ¼ teaspoon salt, 1 teaspoon potato starch, and add in most of the freshly cracked black pepper. Mix the ingredients together until evenly distributed, and let the meat marinate in the black pepper sauce while you prepare the other ingredients.
- Add 1 tablespoon vegetable oil to a frying pan and heat over medium heat. Add the marinated chicken in a single layer, skin-side down, and let it brown undisturbed (about 2 minutes).
- When the skin has browned, flip the chicken pieces over and brown the second side (another 1 minute).
- Add 140 grams onion, 50 grams red bell pepper, and 50 grams green bell pepper. Turn up the heat to high and stir-fry the mixture until the vegetables are vibrant in color but still crisp, and the meat is cooked through (another 1-2 minutes).
- Add 2 tablespoons oyster sauce, and 1 teaspoon toasted sesame oil, and continue stir-frying until everything is coated with the sauce.
- Garnish with the remaining cracked pepper and serve with a side of steamed rice.
Equipments used:
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
11g
(4%)
Protein
20g
(40%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
114mg
(38%)
Sodium
616mg
(26%)
Potassium
432mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
690IU
(14%)
Vitamin C
39mg
(43%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 616mg | 26% |
| Potassium | 432mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 39mg | 43% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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