Chicken and Black Pepper Sauce
Chicken and Black Pepper Sauce
Ingredients
- 3 chicken fillets
- 1 tablespoon chicken bouillon
- as needed water, for poaching
- 1 white onion, large, chopped into large pieces
- 1 red pepper, chopped into large pieces
- 1 green pepper, chopped into large pieces
- 1 tablespoon garlic granules
- 1 tablespoon crushed black peppercorns, to 2 tablespoons, adjust to preference
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 200 ml chicken stock
- 1 heaped tablespoon oyster sauce
- 1 heaped teaspoon cornflour
- 50 ml cold water, for slurry
Instructions
- 1
Place the 3 chicken fillets in a pot. Add 1 tablespoon chicken bouillon and cover the chicken with water. Poach the chicken until cooked through, ensuring it is tender and juicy.
⏱️ 7 min
- 2
Once poached, remove the chicken fillets from the pot and cut them into bite-sized chunks.
⏱️ 2 min
- 3
In a large pan or wok, add the 1 large white onion, chopped into large pieces. Add the 1 red pepper and 1 green pepper, also chopped into large pieces, to the pan with the onions. Sauté until slightly softened.
⏱️ 3 min
- 4
Add 1 tablespoon garlic granules and 1 to 2 tablespoons of crushed black peppercorns to the vegetables in the pan. Stir well to combine. You can always add more black peppercorns at the end depending on your preference for heat.
⏱️ 1 min
- 5
Add the pre-cooked and chopped chicken pieces to the pan with the sautéed vegetables and seasonings.
⏱️ 1 min
- 6
Pour 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, and 1 heaped tablespoon oyster sauce into the pan. Then, add 200 ml chicken stock. Bring to a gentle simmer.
⏱️ 2 min
- 7
Prepare the cornflour slurry by mixing 1 heaped teaspoon of cornflour with 50 ml cold water until smooth. Pour the cornflour slurry into the pan and stir constantly until the sauce thickens to the desired consistency.
⏱️ 2 min
- 8
Serve the Chicken and Black Pepper Sauce hot, ideally over white rice, and optionally with prawn crackers.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Black Pepper Sauce
- 3 chicken fillets
- 1 tablespoon chicken bouillon
- as needed water, for poaching
- 1 white onion, large, chopped into large pieces
- 1 red pepper, chopped into large pieces
- 1 green pepper, chopped into large pieces
- 1 tablespoon garlic granules
- 1 tablespoon crushed black peppercorns, to 2 tablespoons, adjust to preference
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 200 ml chicken stock
- 1 heaped tablespoon oyster sauce
- 1 heaped teaspoon cornflour
- 50 ml cold water, for slurry
Instructions
- 1
Place the 3 chicken fillets in a pot. Add 1 tablespoon chicken bouillon and cover the chicken with water. Poach the chicken until cooked through, ensuring it is tender and juicy.
⏱️ 7 min - 2
Once poached, remove the chicken fillets from the pot and cut them into bite-sized chunks.
⏱️ 2 min - 3
In a large pan or wok, add the 1 large white onion, chopped into large pieces. Add the 1 red pepper and 1 green pepper, also chopped into large pieces, to the pan with the onions. Sauté until slightly softened.
⏱️ 3 min - 4
Add 1 tablespoon garlic granules and 1 to 2 tablespoons of crushed black peppercorns to the vegetables in the pan. Stir well to combine. You can always add more black peppercorns at the end depending on your preference for heat.
⏱️ 1 min - 5
Add the pre-cooked and chopped chicken pieces to the pan with the sautéed vegetables and seasonings.
⏱️ 1 min - 6
Pour 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, and 1 heaped tablespoon oyster sauce into the pan. Then, add 200 ml chicken stock. Bring to a gentle simmer.
⏱️ 2 min - 7
Prepare the cornflour slurry by mixing 1 heaped teaspoon of cornflour with 50 ml cold water until smooth. Pour the cornflour slurry into the pan and stir constantly until the sauce thickens to the desired consistency.
⏱️ 2 min - 8
Serve the Chicken and Black Pepper Sauce hot, ideally over white rice, and optionally with prawn crackers.
⏱️ 1 min