This is a poultry take on the classic Chinese take-out dish, pepper steak. At China Pearl, a restaurant I worked in for 4 yrs, they made an excellent chicken pepper and this is my feeble attempt to recreate it.
- Sliced chicken breast in bite size medallions in 1/4 inch thickness
- one green bell pepper, cored and quartered
- half of onion sliced (i prefer chunks, but i had slivers left over)
- garlic
- vegetable oil
- soy sauce
- oyster sauce
- black pepper
- black bean and garlic sauce
- sugar
- Pinot Grigio (all I had on hand, but if you can, rice wine)
- cornstarch mixed with water (half and half ratio)
1. Add vegetable oil to a hot pan, then add chicken.
2. Once chicken is about 70% cooked, throw in onions and bell peppers.
3. Add a splash of wine for aromatics.
4. Add oyster sauce, black bean sauce, sugary, and soy sauce. Stir well.
5. Add roughly 1/4 cup of water to the pan and promptly cover. This will steam the vegetables partially but still retain the crunch.
6. Remove lid, add in garlic and black pepper.
7. Cut off heat, add the cornstarch+water mixture to thicken the sauce.
Plate and enjoy! The dish I made today came out a wee bit more salty than I'd prefer and less saucy, but then again, I'm not big on sauces. It looked great, smells fantastic, and is begging to be eaten (hubby not home yet!).
Up next, kimchi jigae!
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