1 1/2 lbs of boneless chicken breast cut into cubes
1Tbs of whole peppercorns pounded coarsely
Salt to season chicken
1 Tbs of cornstarch
1 Tbs of canola oil
1 medium onion sliced
1lb of sliced asparagus (optional)
1 bell pepper sliced
1 cup of snow peas (optional)
Sauce:
2 Tbs of oyster sauce
2 Tbs of soy sauce
1 tsp of brown sugar
1 Tbs of Chinese Rice Wine or Dry Sherry
Directions: 
Cut chicken into 1 inch cubes. Season with coarse black pepper, salt and cornstarch. Heat wok with oil. Once heated add the seasoned chicken. Allow chicken to get crusted and brown on one side for 2-3 minutes and then flip over and brown other side for 2-3 minutes. 
Add vegetables and stir fry for 3-4 minutes. Then add sauce and stir fry for another 3-4 minutes. Taste for seasoning and turn off stove your dish is done. Serve with rice. Enjoy. 
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Even I prepared pepper chicken few days back,,this one looks delicious,,
ReplyDeleteWe use a lot of black pepper, my Hubs loves it on pretty much any dish. This dish goes onto my must-make list - sounds delicious! Gorgeous photos, as always :) Have a wonderful weekend!
ReplyDeleteI always think of black pepper as just a "seasoning" too, but your right, it's perfect for when you want something spicy. This dish of your looks perfect! I love chicken, especially when it's served with tons of vegetables like it is here. I would eat this in a heart beat! Thanks for sharing and I hope you have a wonderful rest of your weekend :)
ReplyDeleteOh my goodness, this looks amazing. The black pepper chicken looks so good with the stir-fry. I love a good stir fry too. Black pepper is the only way I can eat with 'heat'. I just can't handily other spices. I'm a wimp!
ReplyDelete-Lisa.
Sweet 2 Eat Baking
This is my kind of foods,i love spicy food too,,,Congrats on top 9 today on foodbuzz :)
ReplyDeleteRidwan
Oh, this looks like a fabulous entrée, Ramona! So beautiful and flavorful! Congrats on your Top 9!!!!
ReplyDeleteSpicy delicious with asparagus. Lovely!!
ReplyDeleteThe amount of spring onions scare me but i know thats how it is traditionally.
ReplyDeleteI just stumbled upon your blog from the Foodbuzz, congrats on being the top 9. I LOVE Chinese black pepper. This dish looks fantastic!
ReplyDeleteyummy n delicious chicken.......
ReplyDeleteA fabulous stir-fry! You have alovely blog.
ReplyDeleteCheers,
Rosa
It is amazing how something so simple as black pepper can change a dish!
ReplyDeleteI love spicy and peppery foods too. This quick stir-fry would be perfect for weeknights.
ReplyDeleteThis is amazing! Thanks for sharing! You have so many lovely recipes on your blog.
ReplyDeletexo Emilie @ Hungry Delights
I think pepper makes it to my top 3 spices. lol. this is simple and delicious. Love it.
ReplyDeleteWe like spicy too, for my daughter, the spicier, the better! This sounds fantastic!
ReplyDeleteSA Rawther Spices is the largest processor and exporter of black pepper and dry ginger in India, apart from having a good track record in the international trade of coffee, turmeric, cloves, chillies, nutmeg and other products.
ReplyDeleteBLACK PEPPER
Botanical names: Piper nigrum
Family name: Piperaceae.
Black pepper is considered the `King of Spices` as judged from the volume of international trade, being the highest among all the spices known. Black pepper is produced from the still-green unripe berries of the pepper plant. Black pepper constitutes an important component of culinary seasoning of universal use and an essential ingredient of numerous foodstuffs. It has a number of medicinal virtues.
FOR MORE DETAILS VISIT : http://rawther.co.in/