Chinese Chicken w/ Black Pepper Sauce



It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I really love Chinese and Chinese inspired food but here in my little corner of Belgium it imply isn’t as ubiquitous as it is in the United States. Yes there are restaurants that serve Chinese food and a few of them are actually pretty good but if you want home delivery for a cozy winter evening at home, think again. Virtually impossible. So my solution is to make it myself.

This recipe comes from Food 52 and I’ve tweaked it a bit to include more vegetables but the flavors remain true. Small pieces of chicken cook up quickly and by using pre-made oyster sauce as a base, this meal comes together in a snap. Do check the potency of your black pepper though and adjust accordingly. The over whelming response in my house is that this recipe is a keeper. And it’s fast; faster than take-out any night of the week.


Serves 4

For the Stir-Fry:

1 pound boneless chicken thigh

3tablespoons cornstarch

1 cup chopped green onion, white and light green parts only

cups frozen mixed vegetables

1/2 cup plus 1 tablespoon peanut oil


For the Black Pepper Sauce:

1/2cup oyster sauce

teaspoons dark sweet soy sauce

teaspoon  dry sherry

1 tablespoon black pepper

  • Combine the sauce ingredients in small bowl and set aside.
  • Place the cornstarch in a large plastic bag.
  • Dice chicken into 1/2-inch pieces.
  • Add the chicken to the cornstarch, seal the bag then toss to coat.
  • Heat 1/2 cup  of the oil in a wok set over medium-high heat and heat until it shimmers.
  • Working in batches, fry the coated chicken pieces in hot oil until golden and cooked through.
  • Use a slotted spoon to remove the chicken from the oil and drain on paper towels. Repeat until all of the chicken has been cooked.
  • Heat the remaining tablespoon of oil in the wok and add the green onion, cooking until translucent.
  • Stir in the mixed vegetables and toss to heat.
  • Return the chicken to the wok then stir in the sauce, cooking until everything is hot.

Serve with hot steamed rice.

Serves 4


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