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Chinese Chicken with Black Pepper Sauce

Chinese Chicken with Black Pepper Sauce

Sue Lau
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine Asian, Chinese
Servings 2



  • 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


  • 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 ┬ábecomes hot, add sauce to the pan, and stir a few times to coat well.
  • Serve stir-fry with hot steamed rice.


From the kitchen of palatablepastime.com