Black Pepper Chicken

🛒 Ingredients

• Boneless, skinless chicken breast 250 g · 421 kcal
• Green bell pepper 75 g · 15 kcal
• Yellow onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Fresh ginger 5 g · 4 kcal
• Soy sauce 15 g · 8 kcal
• Oyster sauce 15 g · 20 kcal
• Rice wine vinegar 5 g · 1 kcal
• Cornstarch 10 g · 38 kcal
• Toasted sesame oil 5 g · 44 kcal
• Canola oil 15 g · 133 kcal
• Freshly ground black pepper 5 g · 13 kcal
• Chicken broth 50 g · 15 kcal

👨‍🍳 Instructions

1. Cut chicken breast into 1-inch pieces and marinate with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil for at least 15 minutes.
2. Prepare the sauce by whisking together soy sauce, oyster sauce, rice wine vinegar, 10g sugar, chicken broth, 2 tablespoons freshly ground black pepper, and 1 tablespoon cornstarch.
3. Heat canola oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until lightly browned and cooked through, about 3-4 minutes. Remove chicken and set aside.
4. In the same wok, add a little more oil if needed, then stir-fry sliced onion, garlic, and ginger for 1-2 minutes until fragrant. Add bell pepper and cook for another 2-3 minutes until slightly tender-crisp.
5. Return the cooked chicken to the wok with the vegetables. Pour in the prepared sauce mixture and stir constantly until the sauce thickens and coats all ingredients, about 1-2 minutes.
6. Taste and adjust seasoning if necessary, adding 2g salt if desired. Serve immediately, garnished with extra black pepper or chopped scallions if desired, typically with steamed rice.