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Darrell Wiggins
@countryboycookingcompany_
00:15
Prep
00:15
Marinate
00:15
Cook
00:45
Total Time
Ingredients & Directions
Directions
Black Pepper Chicken
1 lb
Springer Mountain Farms Boneless Skinless Breasts, cut into bite-sized pieces
2 tablespoons
cornstarch
1 tablespoon
soy sauce
2 tablespoons
black pepper, divided
1 tablespoon
mirin
1 tablespoon
vegetable oil
3
garlic cloves, minced
1 bunch
green onions, chopped
2
bell peppers, sliced (any color)
1 tablespoon
oyster sauce
1 tablespoon
dark soy sauce (optional for color)
1 teaspoon
sugar
1/2 cup
water or chicken broth
- Prepare the chicken by tossing in a bowl with the cornstarch, soy sauce and half of the black pepper. Add the mirin and marinate the chicken in the coating for about 15 minutes.
- Heat the vegetable oil in a pan or wok over medium heat.
- Add the minced garlic and stir-fry until fragrant, about 30 seconds.
- Toss in the marinated chicken and stir-fry until the chicken has browned on all sides (about 5-7 minutes).
- Add the onions and peppers to the pan and continue to stir-fry an additional 2-3 minutes or until the vegetables have softened slightly.
- In a small bowl, make the sauce by combining the oyster sauce, dark soy sauce (if using), sugar and water/chicken broth.
- Pour the sauce over the stir-fried chicken and vegetables and stir to coat evenly.
- Sprinkle the remaining black pepper over the dish. Adjust seasonings to tasted and let the sauce simmer for 1-2 minutes until it thickens slightly.
- Serve with avocado slices and steamed rice or rice noodles.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Black Pepper Chicken
Darrell Wiggins
@countryboycookingcompany_
Yield: 3-4
00:15
Prep
00:15
Marinate
00:15
Cook
00:45 Total Time
Ingredients
Directions
Black Pepper Chicken
1 lb
Springer Mountain Farms Boneless Skinless Breasts, cut into bite-sized pieces
2 tablespoons
cornstarch
1 tablespoon
soy sauce
2 tablespoons
black pepper, divided
1 tablespoon
mirin
1 tablespoon
vegetable oil
3
garlic cloves, minced
1 bunch
green onions, chopped
2
bell peppers, sliced (any color)
1 tablespoon
oyster sauce
1 tablespoon
dark soy sauce (optional for color)
1 teaspoon
sugar
1/2 cup
water or chicken broth
- Prepare the chicken by tossing in a bowl with the cornstarch, soy sauce and half of the black pepper. Add the mirin and marinate the chicken in the coating for about 15 minutes.
- Heat the vegetable oil in a pan or wok over medium heat.
- Add the minced garlic and stir-fry until fragrant, about 30 seconds.
- Toss in the marinated chicken and stir-fry until the chicken has browned on all sides (about 5-7 minutes).
- Add the onions and peppers to the pan and continue to stir-fry an additional 2-3 minutes or until the vegetables have softened slightly.
- In a small bowl, make the sauce by combining the oyster sauce, dark soy sauce (if using), sugar and water/chicken broth.
- Pour the sauce over the stir-fried chicken and vegetables and stir to coat evenly.
- Sprinkle the remaining black pepper over the dish. Adjust seasonings to tasted and let the sauce simmer for 1-2 minutes until it thickens slightly.
- Serve with avocado slices and steamed rice or rice noodles.
