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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Black pepper chicken. Yum. I add mushrooms and Green Giant Immunity Blend Stiry fry mix to mine (instead of the peas and carrots) It has broccoli, carrots, red and yellow bell peppers in a stiry fry sauce. I serve this with fried rice rather than plain white rice. Ingredients:
1 lb boneless skinless chicken thighs or boneless skinless chicken breast |
6 tablespoons cornstarch, for dusting |
1 white onion, diced |
1 cup mushroom, diced |
1 cup frozen peas and carrot |
2 cups oil, rough esitmate for deep frying |
1/4 cup oyster sauce |
1 teaspoon soy sauce |
1 teaspoon black pepper |
1/2 teaspoon white pepper |
1 teaspoon sake, or |
1 teaspoon rice wine |
Directions:
1. Mix together all of the sauce ingredients in a bowl and set aside.
2. Cut chicken into 1/2 cubes and dust chicken pieces with corn starch until fully coated.
3. Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.
4. Heat about 1 tbsp of oil in the wok and stir fry diced onion and mushrooms for a minute or two. Add peas and carrots or alternate stir fry mix for another minute. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice.
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