Hot and spicy Black Pepper Chicken! Make this Chinese restaurant classic in less than 30 minutes!
For the marinade
For the Black Pepper Sauce
For the Black Pepper Chicken
To serve
For the marinade
For the Black Pepper Sauce
For the Black Pepper Chicken
FRESHLY GROUND PEPPER
Make sure you grind the pepper just before using. Freshly ground pepper is much more potent than pepper which is purchased already ground, or even ground the day before. For this recipe, make sure you use a very coarse grind, or you can even crush the peppercorns using a mortar and pestle.
MAKE IT WITH BEEF
This recipe works equally well with thinly sliced beef. I like to use rump steak or beef fillet.
MAKE IT VEGETARIAN
I often replace the meat with large chunks of firm tofu. Marinate and cook the tofu as per the recipe. For an extra special version, I love Ottolenghi’s recipe for Black Pepper Tofu.
WHICH VEGETABLES TO USE
This is a great recipe to use up leftover vegetables in your fridge. Other veges I like to use here include:
* carrots, sliced thinly on the diagonal
* green beans, topped and tailed
* asparagus, cut into large lengths
* courgette (zucchini), sliced thickly
* Chinese cabbage, cut into large pieces
* bok choy or pak choi, cut into large pieces
* baby corn, halved lengthwise
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/black-pepper-chicken/