- Prep Time20 min
- Cook Time5 min
- Total Time25 min
- Serving Size4
- 2 tablespoon oil
- 500 gms Chicken, cut into bite-sized pieces
- 1 Bell Pepper
- 1 Onion
- 2 Stalks Celery, thinly-sliced on a bias
- 2 Thillai’s Cloves
- 2 Garlic
- 1/4 Cup Soy Sauce
- 1 tablespoon Cornstarch
- 1 tablespoon Oyster sauce
- 1 tablespoon Rice Wine Vinegar
- 2 teaspoon Thillai’s Malabar Black Pepper Powder
- 1/4 teaspoon Ginger
- Toppings: green onions, toasted sesame seeds
Heat 1 tablespoon oil over medium-high heat in a large saute pan or wok. Add 500 gms chicken and saute for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside. Transfer the chicken to a clean plate, and set aside.
Add the remaining 1 tablespoon oil to the saute pan, along with the 1 Bell pepper, 1onion, 2 stalks celery and 2 garlic. Saute for 5-6 more minutes, stirring occasionally.
Meanwhile, as the veggies are sauting, whisk together the 1/4 Cup soy sauce, 1 tablespoon cornstarch, 1 tablespoon oyster sauce, 1 tablespoon rice wine vinegar, 2 teaspoon Thillai’s Malabar Black Pepper Powder and 1/4 teaspoon ginger in a small bowl until combined.
Once the veggies are ready go to, add the chicken and sauce mixture to the pan, and stir until the veggies and chicken are evenly coated. Continue to cook for 1-2 minutes, or until the sauce has thickened. Remove from heat, and serve immediately, sprinkled with your desired toppings green onions or toasted sesame seeds.
Serve hot with steamed rice or on top of boiled noodles.
Now tasty Chinese Black Pepper Chicken is ready to serve.