Chinese Chicken with Black Pepper Sauce

A great quick stir fry for a busy night with lots of pepper goodness!

Stir frys are such great recipes to have on hand - especially when you are pressed for time to make dinner. This recipe is definitely a little different than I’m used to making because the sauce is more than just soy sauce. You get a much more full-bodied sauce and it is so yummy! It’s definitely the star of the dish.

What You Need:

For the Stir Fry:

• 1 lb. chicken breasts, chopped into 1/2-inch bites

• 3 Tbsp. cornstarch

• 1/2 cup plus 2 Tbsp. peanut oil

• 1/2 cup chopped white onion

• 1/2 cup frozen peas and carrots, thawed

• Hot steamed rice for serving

For the Black Pepper Sauce:

• 1/4 cup oyster sauce

• 1 tsp. dark sweet soy sauce

• 1 tsp. rice wine

• 1 1/2 tsp. black pepper

Directions:

1. For the sauce: Stir together ingredients for the sauce in a small bowl. Set aside.

2. For the stir fry: Place chopped chicken into a bowl and toss it with cornstarch until evenly coated.

3. Heat 1/2 cup oil in a large skillet over medium high heat.

4. Add chicken in batches and fry until golden or cooked through, placing a paper towel lined plate to drain.

5. Heat 2 Tbsp. oil in a wok over medium high and saute onions until they become translucent. Add peas and carrots and cook for an additional minute.

6. Add chicken and sauce. Stir to coat and heat through.

7. Serve over hot rice.

Recipe from Palatable Pastime