Black Pepper Chicken

Method10 steps

1. 1

   Step 1: Cut all 500 g chicken thighs into evenly sized bite-size pieces if not already diced.

   Uses 500 g chicken thighs, diced

2. 2

   Step 2: Toss the diced chicken with 1 tbsp light soy sauce, 1 tbsp Chinese cooking wine or dry sherry, 1 tbsp marinade cornstarch, exactly ½ tbsp marinade vegetable oil, ⅛ tsp marinade salt and ⅛ tsp pepper. Refrigerate for at least 15 minutes, following the source marination tip; prepare the sauce while it marinates.

   Minimum chicken marination · 15 minUses All diced chicken thighs · 1 tbsp light soy sauce · 1 tbsp Chinese cooking wine (or dry sherry; for marinade) · 1 tbsp cornstarch · 0.5 tbsp vegetable oil (for marinade) · 0.125 tsp salt · 0.125 tsp pepper

3. 3

   Step 3: In a clean bowl, whisk the separate 1 tbsp sauce cornstarch into the ½ cup chicken stock until smooth. Stir in 2 tbsp soy sauce, 2 tsp dark soy sauce, the separate 1 tbsp sauce Chinese cooking wine, 1 tbsp sugar, 2 tsp coarse-ground black pepper and the separate ⅛ tsp sauce salt. Keep ready and stir again before pouring.

   Uses Separate 1 tbsp cornstarch for sauce · ½ cup chicken stock · 2 tbsp soy sauce · 2 tsp dark soy sauce · 1 tbsp Chinese cooking wine (for sauce) · 1 tbsp sugar · 2 tsp black pepper, coarsely ground · Separate ⅛ tsp salt for sauce

4. 4

   Step 4: Heat exactly 1 tbsp from the 2 tbsp stir-frying oil supply in a pan over medium heat. Keep the other tablespoon separate and use it later only if the pan becomes dry.

   Uses First 1 tbsp from the 2 tbsp stir-fry oil supply

5. 5

   Step 5: Add all 3 minced garlic cloves and 2 tsp minced ginger to the heated pan oil. Fry, stirring, until fragrant without burning.

   Uses All initially heated stir-fry oil · 3 minced garlic cloves · 2 tsp minced ginger

6. 6

   Step 6: Add the chopped ½ brown onion and both chopped bell peppers (2) to the fragrant aromatics. Cook for about 2 minutes, until they begin to soften. Use the reserved extra 1 tbsp stir-fry oil only if the pan is dry.

   Begin softening vegetables · 2 minUses All fried aromatics and retained pan oil · Chopped ½ brown onion · 2 chopped bell peppers, green and red · Reserved 1 tbsp stir-fry oil, only if needed

7. 7

   Step 7: After the chicken has marinated for at least 15 minutes, add all the marinated chicken to the softened vegetables. Stir the earlier prepared sauce to resuspend its cornstarch, then pour it all into the pan. Stir to distribute the chicken pieces evenly and continue directly to cooking.

   Uses All chicken after minimum fifteen-minute marination · All softened vegetables, aromatics and cooking oil · All complete measured sauce, including separate cornstarch and salt

8. 8

   Step 8: Cook the complete chicken, vegetables and sauce, stirring regularly and keeping the pieces separated, until the chicken is cooked through to 74°C (165°F) and the sauce thickens and coats it. If the sauce thickens first, lower the heat and continue gently until the chicken reaches that endpoint; do not serve raw chicken just because the glaze has thickened.

   Uses Complete assembled chicken and vegetable pan to cook through

   
9. 9

   Step 9: Scatter all 2 tbsp sesame seeds over the cooked chicken and glazed vegetables.

   Uses All cooked chicken and thickened vegetable glaze · 2 tbsp sesame seeds

10. 10

    Step 10: Divide the completed sesame-topped black-pepper chicken between 3 servings. Serve hot with ready cooked rice if desired; rice is prepared separately and its quantity is unspecified.

    Uses All completed chicken and vegetables with sesame garnish · Optional ready cooked rice; amount unspecified