Skip to main content

ONE POT BLACK PEPPER CHICKEN RECIPE




INGREDIENTS

  • 2 tbsp Olive oil
  • 2 tbsp Sesame oil
  • 2 tbsp Onions Finely chopped
  • 1 tbsp Ginger Finely minced
  • 1.5 tbsp Garlic Finely minced
  • 3 tbsp Soy sauce Low sodium
  • 1 tbsp Oyster sauce Optional
  • 1 tbsp Vinegar
  • 1 tbsp Black pepper
  • Salt To taste
  • 1/4 tsp Red chili flakes Optional
  • 1 tbsp Cornstarch
  • 3 tbsp Chicken broth Or water
  • 1 pound Chicken breast Cut into 1 inch cubes
  • 1 Green pepper Thinly sliced


INSTRUCTIONS

  1. Heat oil in a nonstick pan over medium high heat.
  2.  Add onion, ginger garlic and saute until golden brown.
  3.  Add soy sauce, oyster sauce (optional), vinegar, black pepper, salt, red chili flakes, cornstarch and water. Mix thoroughly.
  4. Note: You can dissolve the cornstarch in the broth or water and then pour that mixture into the pan but I usually don�t do it.
  5.  Add the chicken.
  6.  Cover and cook for 10-12 minutes.
  7.  Uncover and cook on medium high heat so as to reduce the liquid a bit.
  8.  Add the green peppers and cook for about 2 minutes.
  9.  Serve with rice and enjoy!






This article and recipe adapted from this site

Comments

Popular posts from this blog

THE BEST CREPE RECIPE

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...

Butter Pecan Cookies

Ingredients For the Buttered Pecans: 1 and 1/2 cups pecan halves, finely chopped 1 and 1/2 tablespoons unsalted butter For the Butter Pecan Cookies: 2 and 1/4 cups all-purpose flour 2 and 1/2 tablespoons cornstarch 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 sticks (8 ounces) unsalted butter, melted until browned 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 large eggs, at room temperature 16 pecan halves, for decoration, optional Instructions For the Buttered Pecans: Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed. For the Butter Pecan Cookies: In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed. Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. Remove pan from heat and pou...

Peanut Butter Pretzels

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(...