Chicken with Black Pepper and Garlic
Chicken with Black Pepper and Garlic
Ingredients
For the Chicken Marinade
- 350 g chicken thigh fillets, cut into 2cm pieces
- 1 tablespoon rice wine
- 1 teaspoon corn flour
- 1 teaspoon light soy sauce
For the Sauce
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon light soy sauce
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon corn flour
For the Stir-fry
- 1 tablespoon groundnut oil
- 1 onion, thinly sliced
- 4 cloves garlic, finely chopped
- 4 spring onions, finely chopped
- 1 teaspoon sesame oil
- as needed rice, to serve
Instructions
- 1
Place the chicken into a mixing bowl and add the rice wine, corn flour, and light soy sauce. Mix well to coat the chicken and set it aside.
⏱️ 5 min
- 2
In a separate small bowl, whisk together all the ingredients for the sauce: water, oyster sauce, dark soy sauce, light soy sauce, freshly ground black pepper, and corn flour. Set aside.
⏱️ 2 min
- 3
Heat the groundnut oil in a large non-stick frying pan over a high heat.
⏱️ 1 min
- 4
Add the marinated chicken to the hot pan and stir-fry for 3 minutes until it turns a little golden.
⏱️ 3 min
- 5
Add the thinly sliced onion to the pan and continue to stir-fry for another 3-4 minutes, or until the chicken is fully cooked. If needed, add a little extra oil.
⏱️ 4 min
- 6
Add the finely chopped garlic to the pan and stir-fry for 10 seconds until it becomes fragrant.
⏱️ 1 min
- 7
Pour the prepared sauce over the chicken and vegetables, and stir-fry everything together until the sauce thickens and coats the ingredients.
⏱️ 2 min
- 8
Remove the pan from the heat. Stir in the finely chopped spring onions and sesame oil.
⏱️ 1 min
- 9
Serve immediately with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken with Black Pepper and Garlic
For the Chicken Marinade
- 350 g chicken thigh fillets, cut into 2cm pieces
- 1 tablespoon rice wine
- 1 teaspoon corn flour
- 1 teaspoon light soy sauce
For the Sauce
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon light soy sauce
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon corn flour
For the Stir-fry
- 1 tablespoon groundnut oil
- 1 onion, thinly sliced
- 4 cloves garlic, finely chopped
- 4 spring onions, finely chopped
- 1 teaspoon sesame oil
- as needed rice, to serve
Instructions
- 1
Place the chicken into a mixing bowl and add the rice wine, corn flour, and light soy sauce. Mix well to coat the chicken and set it aside.
⏱️ 5 min - 2
In a separate small bowl, whisk together all the ingredients for the sauce: water, oyster sauce, dark soy sauce, light soy sauce, freshly ground black pepper, and corn flour. Set aside.
⏱️ 2 min - 3
Heat the groundnut oil in a large non-stick frying pan over a high heat.
⏱️ 1 min - 4
Add the marinated chicken to the hot pan and stir-fry for 3 minutes until it turns a little golden.
⏱️ 3 min - 5
Add the thinly sliced onion to the pan and continue to stir-fry for another 3-4 minutes, or until the chicken is fully cooked. If needed, add a little extra oil.
⏱️ 4 min - 6
Add the finely chopped garlic to the pan and stir-fry for 10 seconds until it becomes fragrant.
⏱️ 1 min - 7
Pour the prepared sauce over the chicken and vegetables, and stir-fry everything together until the sauce thickens and coats the ingredients.
⏱️ 2 min - 8
Remove the pan from the heat. Stir in the finely chopped spring onions and sesame oil.
⏱️ 1 min - 9
Serve immediately with rice.
⏱️ 1 min