Chinese Chicken with Black Pepper Sauce
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Ingredients
Stir-Fry:
- 10 ounces boneless chicken breast or boneless chicken thigh
- 3 tablespoons cornstarch
- 1/2 cup chopped white onion
- 1/2 cup frozen peas and carrots thawed
- 1/2 cup plus 2 tablespoons peanut oil
- hot steamed rice
Black Pepper Sauce:
- 1/4 cup oyster sauce
- 1 teaspoon dark sweet soy sauce
- 1 teaspoon rice wine or dry sherry
- 1-1/2 teaspoons black pepper
Instructions
- Stir together ingredients for sauce in a small bowl and set aside.
- Chop chicken into 1/2-inch bites.
- Place chicken in a small bowl and toss with cornstarch until thoroughly and evenly coated.
- Heat 1/2 cup oil in a large skillet.
- Fry chicken pieces in hot oil over med-high heat until golden and cooked through (may need to do several batches so as not to crowd the pan); drain on paper toweling.
- Heat 2 tbsp. peanut oil in a wok skillet and add onions when oil is hot. Cook onions until they become translucent, then add peas and carrots and cook for another minute.
- Stir in chicken pieces and as it becomes hot, add sauce to the pan, and stir a few times to coat well.
- Serve stir-fry with hot steamed rice.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 898kcalCarbohydrates: 25gProtein: 25gFat: 78gSaturated Fat: 16gPolyunsaturated Fat: 22gMonounsaturated Fat: 35gTrans Fat: 0.1gCholesterol: 139mgSodium: 985mgPotassium: 441mgFiber: 2gSugar: 4gVitamin A: 3438IUVitamin C: 7mgCalcium: 42mgIron: 2mg
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