Roxy15
New member
Black Pepper Chicken Over Rice:
Ingredients:
2 T. Olive Oil
2 T. Sesame Oil
2 T. Onions, Finely Chopped
1 T. Ginger, Finely Minced
1-1/2 T. Garlic, Finely Minced
3 T. Soy Sauce, Low Sodium
1 T. Oyster Sauce-(Opt.)
1 T. Vinegar
1 T. Black Pepper
Salt, To Taste
1/4 Tsp. Red Chili Flakes-(Opt.)
1 T. Cornstarch
3 T. Chicken Broth Or Water
1-lb. Chicken Breast, Cut Into 1-inch Cubes
1 Green Pepper, Thinly Sliced
Directions:
Heat oil in a nonstick pan over medium high heat.
Add onion, ginger garlic and saute until golden brown.
Add soy sauce, oyster sauce-(optional), vinegar, black pepper, salt, red chili flakes, cornstarch and
water; mix thoroughly.
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.
Add the chicken.
Cover and cook for 10-12 minutes.
Uncover and cook on medium high heat so as to reduce the liquid a bit.
Add the green peppers and cook for about 2 minutes.
Serve with your favorite rice.
View attachment 17689
Ingredients:
2 T. Olive Oil
2 T. Sesame Oil
2 T. Onions, Finely Chopped
1 T. Ginger, Finely Minced
1-1/2 T. Garlic, Finely Minced
3 T. Soy Sauce, Low Sodium
1 T. Oyster Sauce-(Opt.)
1 T. Vinegar
1 T. Black Pepper
Salt, To Taste
1/4 Tsp. Red Chili Flakes-(Opt.)
1 T. Cornstarch
3 T. Chicken Broth Or Water
1-lb. Chicken Breast, Cut Into 1-inch Cubes
1 Green Pepper, Thinly Sliced
Directions:
Heat oil in a nonstick pan over medium high heat.
Add onion, ginger garlic and saute until golden brown.
Add soy sauce, oyster sauce-(optional), vinegar, black pepper, salt, red chili flakes, cornstarch and
water; mix thoroughly.
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.
Add the chicken.
Cover and cook for 10-12 minutes.
Uncover and cook on medium high heat so as to reduce the liquid a bit.
Add the green peppers and cook for about 2 minutes.
Serve with your favorite rice.
View attachment 17689