Last night was one of those nights that we did not want to cook. It was 7:30 pm and the last thing anyone wanted to do was cook. Peanut butter and jelly or pizza was looking good. But, we stuck with the plan and it worked! The hardest part of the dish was making the rice and cutting the vegetables. Not really hard at all. In the end we had a delicious, easy dinner that was on the table in about 30 minutes.
This dish had tons of flavor. The extra addition of some fresh cracked black pepper over the top of the dish took it to a whole new level! All of us had large servings and there was enough leftover for a small lunch serving for my son. In the end we were all happy we stuck with the plan and made dinner.
Black Pepper Chicken
- 1/2 cup oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons+ freshly ground black pepper (largest setting possible – plus extra for topping, if desired)
- 2 teaspoons rice wine vinegar
- 1/4 teaspoon garlic powder
- 1 1/2 lbs. boneless chicken breasts, cut into small cubes
- 8 tablespoons corn starch
- 2 tablespoons oil
- 1 onion, thinly sliced
- 2 stalks celery, sliced
- 2 red peppers, large chop
- rice, quinoa, or noodles, for serving if desired
- In a bowl mix oyster sauce, soy sauce, black pepper, and rice wine vinegar. Set aside.
- In a large bag place chicken and corn starch. Shake bag until all chicken pieces are coated with corn starch.
- Remove chicken from bag.
- Deep fry chicken in wok or skillet until golden brown. Place cooked chicken on paper towels to absorb the grease.
- Clean out frying pan. Wipe out well. Add 2 tablespoons oil to pan. Allow to heat over medium-high.
- Add onions, celery, and peppers to pan. Cook until vegetables soften a bit. Taste and adjust spices in sauce mixture before adding sauce mixture to pan and bring to a slow boil.
- Add chicken to the pan and heat through. Remove pan from stove top and serve over rice, if desired.