Chinese Chicken with Black Pepper Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - boneless, skinless chicken thighs (or breasts)
  • 6 tablespoons - cornstarch
  • 1 - large onion, diced
  • 1 cups - frozen peas and carrots
  • - cooking oil
  • - hot steamed rice
  • Sauce
  • 1/4 cups - oyster sauce
  • 1 teaspoons - dark soy sauce
  • 1 teaspoons - black pepper
  • 1/2 teaspoons - white pepper
  • 1 teaspoons - rice wine OR sake
  • Directions:

    1. Mix together sauce ingredients in a small bowl and set aside.

    2. Cut chicken into small dice, about 1/4-inch.

    3. Heat 1-2 cups peanut or other cooking oil in your wok.

    4. Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.

    5. Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.

    6. Remove oil from wok and discard.

    7. Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.

    8. Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.

    9. Serve at once with hot steamed rice.

    Brief Description

    Chicken, peas and carrots cooked in a soy sauce and served over rice.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Chinese

    Prep Time: 20 min
    Cook Time: 10 min


    Posted By:


    Posted On:

    September 18, 2014

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