Black Pepper Chicken

Stir-fries are one of my favorite ways to whip up a quick meal at home. I like that I can pull them together in no time and use virtually what ever ingredients I have lying around at the moment. But in the many times I’ve prepared this type of dish, my meat always end up dry and lacking in flavor. I’ve always wondered why the meat in Chinese stir-fries are always moist and succulent with an almost velvet-like texture. Well, this afternoon, I discovered the secret behind succulent morsels and it’s called velveting.

Black Pepper Chicken

This black pepper chicken cooked with fresh peppers and spices is a zesty dinner time meal everyone will enjoy!
Prep Time
15 mins
Cook Time
20 mins
Total Time
45 mins
Course: Main Course

Ingredients

1 lb chicken thigh meet
1 large egg white
1 tbsp cornstarch
1 tbsp Chinese rice wine
1/2 tsp salt
3 tbsp oil
water
1/4 cup oyster sauce
1 tbsp soy sauce
1 tbsp honey
1 tsp black pepper
1 tsp sesame oil
1 onion
2 cloves of garlic
1/2 red bell pepper
1/2 green bell pepper

Instructions

Wash chicken and drain well.
In a bowl, combine egg white, cornstarch, rice wine, 1 tablespoon of the oil and salt. Whisk together until well-blended. Add chicken and stir to fully coat. Marinate in the refrigerator for about 30 minutes. In a colander, drain chicken.
In a pot over high heat, combine about 2-inch deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it’s barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well. Keep warm and set aside.
In a bowl, combine oyster sauce, soy sauce, honey, rice wine, black pepper and sesame oil. Stir until well-blended and set aside.
In a wok or wide pan over high heat, heat remaining 1 tablespoon of oil. Add onions, garlic and bell peppers and cook, stirring regularly, for about 1 to 2 minutes or until tender yet crisp.
Add oyster sauce mixture and bring to a boil. Add chicken and stir to fully coat with sauce. Continue to cook, stirring regularly, for about 1 to 2 minutes or until chicken is heated through. Serve hot.

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