Saturday, May 5, 2012

Black Pepper Chicken Stir Fry

 It's no secret I love spicy food.  When I think of adding spice to most of my dishes, my go to ingredients are red chili flakes, red chili powder or spicy fresh chilies.  Black pepper is just a "seasoning" and truly doesn't get the respect it deserves from me. So I'm here to make amends to black pepper and apologize for taking it for granted.   This Black Pepper Chicken Stir Fry is all about the black pepper and it hits the mark when you want something peppery and spicy. 

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)

2 Tbs of oyster sauce
2 Tbs of soy sauce
1 tsp of brown sugar
1 Tbs of Chinese Rice Wine or Dry Sherry

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.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.