Go Back

Black Pepper Chicken

Print Recipe
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.