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–+ servings

One-Pot Black Pepper Chicken

Sue Lau
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4

Equipment

  • Wok skillet

Ingredients
  

Stir-Fry:

  • 1-1/2 pounds boneless chicken breast (cut into chunks)
  • 1 large Vidalia onion (cut into wedges)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 3 scallions (chopped)
  • 2 tablespoons peanut oil (divided)

Marinade:

  • 1/4 cup rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic

Stir-Fry Sauce:

  • 1/4 cup oyster sauce
  • 1/4 cup honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons black pepper
  • 1 tablespoon cornstarch

Instructions
 

  • Chop chicken and place in marinade while prepping the rest of the stir-fry.
  • Heat one tablespoon oil in a nonstick wok skillet and cook the onion and bell peppers until crisp tender, then turn out into a bowl or platter.
  • Add the remaining oil and then stir-fry the chicken until cooked through.
  • Add the cooked veggies back to the pan along with the scallions and the sauce.
  • Cook and stir until sauce thickens, 1-2 minutes.
  • Serve with rice or noodles.

Notes

From the kitchen of palatablepastime.com
Keyword Stir-Fry
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