Black Pepper Chicken


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.

Verdict:

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

  • Time: 10 minutes prep and 20 minutes cook time
  • Difficulty: easy
  • Print

Ingredients:

  • 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

Directions:

  1. In a bowl mix oyster sauce, soy sauce, black pepper, and rice wine vinegar. Set aside.
  2. In a large bag place chicken and corn starch. Shake bag until all chicken pieces are coated with corn starch.
  3. Remove chicken from bag.
  4. Deep fry chicken in wok or skillet until golden brown. Place cooked chicken on paper towels to absorb the grease.
  5. Clean out frying pan. Wipe out well. Add 2 tablespoons oil to pan. Allow to heat over medium-high.
  6. 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.
  7. Add chicken to the pan and heat through. Remove pan from stove top and serve over rice, if desired.

18 Comments Add yours

  1. David says:

    If I hadn’t started chicken w tomatoes and rosemary in the slow, I might have given this a go tonight. Sounds good

    Liked by 1 person

    1. David says:

      That’s slow cooker, but I’ll bet “cooker” was inferred by you, since you’re pretty smart.

      Liked by 1 person

      1. koolaidmoms says:

        Lol. Thanks. The comments need an edit button. I mispell words all the time on my phone.

        Like

    2. koolaidmoms says:

      Thank you! Your meal sounds good. The black pepper chicken was good. I love fresh cracked black pepper lately.

      Liked by 1 person

      1. David says:

        “Would you like some fresh ground pepper on your salad?” As they say at the restaurant. Do you have one of those peppermills that can double for a billy club?

        Liked by 1 person

        1. koolaidmoms says:

          Absolutely!

          Liked by 1 person

  2. Wow! This really sounds amazing Marci. Thanks for sharing 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! We really enjoyed it.

      Liked by 1 person

  3. I need to try this one–yumm

    Liked by 1 person

    1. koolaidmoms says:

      Thank you, Lynn! Hope you are having a great week!

      Liked by 1 person

      1. Thanks dear! I hope you are too!

        Like

  4. ginasjoys says:

    Looks and sounds delish!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much!

      Like

  5. It looks delicious.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much!

      Liked by 1 person

  6. Sounds like a great recipe to have on hand!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much!

      Like

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