An easy to make Chinese American dish consisting of sliced marinated chicken thighs stir-fried with garlic, onion, and bell peppers in a black pepper sauce and served with steamed rice.
Stir together the rice, water, and salt in a medium-size saucepan and bring to a boil over medium-high heat.
Place a lid on the pan then reduce heat to low and allow to simmer for 10 minutes, without removing the lid.
Turn off the heat and let the rice sit on the stovetop for 20 minutes, without removing the lid.
CHICKEN & MARINADE:
In a large bowl mix together the soy sauce, water, cornstarch, peanut oil, and black pepper until well combined.
Add the sliced chicken to the bowl and toss to coat then set aside to marinate for about 15 minutes.
SAUCE:
In a small bowl stir together the water, soy sauce, cornstarch, honey, black pepper, and sesame oil until well combined then set aside.
STIR-FRY:
Heat 2 TBSP of the oil in a large wok over high heat.
Add half the sliced chicken to the wok and cook, stirring occasionally, until no longer pink, about 3 minutes.
Transfer the seared chicken to a plate then add another 2 TBSP of oil to the wok and cook the remaining chicken the same way, transferring it the plate when seared.
Keep the leftover oil in the wok over high heat then add the onion, sweet peppers, and garlic to the wok and cook, stirring often, for about 2 minutes.
Stir in the sauce and cook, while stirring, for about 30 seconds.
Add the chicken back into the wok and cook, stirring often, until chicken is cooked through and the sauce has thickened a bit, about 2 more minutes.
Taste the stir-fry and season with additional salt and pepper, if needed.
SERVE:
Take the lid off the rice and fluff with a fork then serve with the stir-fry.
27 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE