Black Pepper Chicken (Print Version)

# Ingredients:

→ Chicken

01 - 500g (1.1 lbs) skinless chicken breast, cut into bite-size cubes
02 - 2 tablespoons cornstarch
03 - Salt as required

→ Sauce

04 - ¾ teaspoon freshly ground black pepper
05 - 3 tablespoons light soy sauce
06 - 1 tablespoon dark soy sauce
07 - 1 tablespoon rice vinegar
08 - ½ teaspoon brown sugar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon cornstarch
11 - 2 tablespoons water or chicken broth

→ Stir-Fry

12 - 2 tablespoons peanut oil
13 - 2 medium onions, cut into 1-inch cubes
14 - 1 large green bell pepper, cut into 1-inch cubes
15 - ½ teaspoon minced garlic
16 - ½ teaspoon minced ginger
17 - 1 fresh red or green chili, chopped
18 - ¼ teaspoon freshly ground black pepper

# Instructions:

01 - Whisk together black pepper, soy sauces, rice vinegar, brown sugar, sesame oil, cornstarch, and water until no lumps remain.
02 - Coat chicken with 1 tablespoon sauce, cornstarch, and salt. Set aside while preparing vegetables.
03 - Heat oil in large pan. Cook chicken in single layer until golden and almost cooked through. Transfer to plate.
04 - In same pan, heat oil and sauté ginger, garlic, and chilies for 30 seconds. Add onion and peppers, stir-fry until crisp-tender.
05 - Reduce heat, add sauce and simmer 30 seconds. Return chicken to pan, toss until heated through. Add fresh black pepper and serve hot.

# Notes:

01 - Prepare all ingredients before starting to cook
02 - Use freshly ground black pepper for best flavor
03 - Don't skip marinating the chicken

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