Chinese Chicken With Black Pepper Sauce
Recipe: #8728
March 22, 2013
Categories: Chicken, Asian, Malaysian, Copycat or Clone Recipes, Wok/Stir-Fry, Gluten-Free, High Protein No Eggs, Non-Dairy, Sugar-Free, Boneless Pieces, Spicy, Chicken Dinner, more
"For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!"
Original is 3-4 servings
Ingredients
- FOR THE SAUCE
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Nutritional
- Serving Size: 1 (287.4 g)
- Calories 394.4
- Total Fat - 12.8 g
- Saturated Fat - 3.5 g
- Cholesterol - 204.1 mg
- Sodium - 305.7 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 2.6 g
- Sugars - 6.2 g
- Protein - 38.1 g
- Calcium - 50.5 mg
- Iron - 2.3 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
Step 2
Mix together sauce ingredients in a small bowl and set aside.
Step 3
Cut chicken into a small dice, about 1/4-inch.
Step 4
Heat 1-2 cups peanut or other cooking oil in your wok.
Step 5
Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
Step 6
Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
Step 7
Remove oil from wok and discard.
Step 8
Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
Step 9
Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
Step 10
Serve at once with hot steamed rice.
Tips
No special items needed.
2 Reviews
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