If you know me at all, you know I have a strange love for Chinese buffets. Odds are, if we’re friends, we’ve gone at least once together. You guys might remember that my baby was in the NICU for a week back at the end of last year and wasn’t allowed to leave the house for awhile – his first outing was to a Chinese buffet. Yeah, me and the Chinese food – ¬†we’re like this *crosses fingers*.

I have tried time and time again to recreate my favorite Chinese dishes at home but I’ve never had much luck. I saw this black pepper chicken at The Life and Times of Grumpy’s Honeybunch and immediately knew I would be making it soon.

In case you didn’t know, oyster sauce is disgusting. Seriously. It looks like gelatinized soy sauce. Once it’s heated that texture goes away but don’t let it scare you when you first open the jar.

So because the oyster sauce was so gross looking, I really didn’t have high hopes for this dish. I mixed the sauce ingredients, tasted it, and knew it was missing something but couldn’t come up with it. Husband walks by, tastes it, says it needs honey, and keeps on walking. And he was right. It needed honey which I don’t think is very authentic but what do you do?

We loved this. It actually wasn’t very spicy but that could be because I used the cheap powdered pepper. If you use the good stuff, it will probably be a good amount of spice. The sauce turned out just as I’d hoped and was perfect with the chicken and veggies. I will definitely be making this one again.

Black Pepper Chicken
from Blog Chef
  • 1 pound boneless skinless chicken breasts or thighs
  • 6 tablespoons cornstarch
  • 1 white onion diced
  • 1 cup frozen peas and carrots
  • oil
For the sauce:
  • 1/4 cup oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon honey
  1. Mix together all sauce ingredients and set aside.
  2. Cut chicken pieces into bite sized pieces and dust in cornstarch. Fry until golden brown and cooked through. Remove from pan and drain on paper towels. Add 1 teaspoon of oil into the same pan. Saute onion until it just softens. Add peas and carrots and cook until warmed through. Pour in sauce and heat until bubbling. Add chicken and toss to coat in the sauce.





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