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.
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:
- ¼ cup oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- 1 teaspoon rice wine vinegar
- 1 tablespoon honey
- Mix together all sauce ingredients and set aside.
- 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.
Eliana says
Looks like the perfect dinner :)
.-= Eliana´s last blog ..Potato Frittata =-.
Eva says
That looks great and much healthier than the version you find at restaurants. You might want to consider hoisin sauce. It will give it some sweetness and thickness instead of the honey.