Black Pepper Chicken
This dish was popular at Ah Sa Wan in the Minneapolis skyway in the 1990s.
Servings: 2
Ingredients
- ¼ tsp. salt
- ½ tsp. sugar
- 1 dash soy sauce
- 1 dash white pepper
- 1½ tsp. cornstarch divided
- 1 cup chicken breast sliced
- 1 tsp. Garlic chopped
- 1 cup onion sliced
- ½ tsp. ground black pepper
- 1 cup celery sliced
- 1 cup green pepper sliced
- 1 cup carrot sliced ¼-inch thick
- ½ cup baby corn
- ½ cup water
- 2 Tbsp. vegetable oil divided
- ½ tsp. hot chili oil
- 2 tsp. water
- Steamed or fried rice
Instructions
- In a bowl, combine salt, sugar, soy sauce, white pepper and ½ tsp. cornstarch; add chicken and coat all sides. Let rest for about 15 minutes. In a wok or large pan, heat 1 tablespoon of the vegetable oil, sauté marinated chicken, cooking 3 minutes or until barely cooked through; remove chicken and drain.
- Heat the remaining tablespoon oil in wok, add garlic and onion, sauté until golden brown. Add chicken and black pepper with remaining vegetables. Add ½/2 cup water and chili oil. Mixing 1 teaspoon cornstarch with 2 teaspoons water. Add to mixture and cook until mixture thickens.
- Serve with steamed or fried rice.
