Scale

1 lb boneless chicken thighs or breasts, thinly sliced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp sesame oil

1 tbsp cornstarch

1 tbsp freshly ground black pepper

1 tbsp oil for cooking

1 green bell pepper, sliced

1 onion, sliced

2 garlic cloves, minced

Optional: sliced green onions for garnish

In a bowl, toss chicken with cornstarch, a pinch of salt, and black pepper.

Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.

In the same pan, add a little more oil if needed. Sauté garlic, onion, and bell pepper until slightly soft.

Return chicken to the pan. Add soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss well to coat.

Simmer for 2–3 minutes until the sauce thickens slightly.

Sprinkle with extra black pepper and green onions before serving.

Black Pepper Chicken

Archives