Last night’s dinner was Black Pepper Chicken. I don’t remember from where I got the original recipe from, but I simplified the recipe. So this is a very simple black pepper chicken recipe :
To Stir-Fry:
2 boneless skinless chicken thighs or skinless boneless breast
cornstarch for dusting the chicken
1 large onion, diced
Sauce :
2 tablespoon oyster sauce
1 teaspoon dark soy sauce
2 teaspoon black pepper
1. Cut chicken into small chucks.
2. Heat cooking oil in wok
3. Dust chicken pieces with cornstarch, shake off excess.
4. Fry chicken pieces in hot oil until golden.
5. Set aside chicken. (I put them onto paper towels to absord excess oil)
5. Remove oil from wok, leave 1-2 tablespoon of oil.
6. Stir fry onion until onion is soft and transclucent.
7. Stir in sauce.
8. Pour onion and sauce onto chicken.
I think the original recipe calls for skinless boneless chicken thighs, but I left the skin in (so sinful, yet so yummy). You can also add other vege such as carrots and peas. But I was in a hurry when making this dish, so it’s as simple as can be.
Great when served with hot steamed rice.
