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Black Pepper Chicken | Spicy Wok Classic in 15 Min.
(0)
18 min
Quick
Knuspr-Küche
Ein feurig-würziger Wok-Klassiker in unter 20 Minuten: Zartes Hähnchenbrustfilet, knackige Paprika und rote Zwiebeln in einer aromatischen schwarzen Pfeffersauce mit feiner Soja- und Austernnote. Perfekt für das schnelle Sommer-Abendessen!
Ingredients
Preparation method
Preparation
Cut the chicken breast fillet into bite-sized cubes. Mix the sauce in a small bowl: thoroughly whisk together soy sauce, oyster sauce, brown cane sugar, dark sesame oil, cornstarch, ground black pepper, and 2 tbsp water until the starch is dissolved.
Deseed the red and yellow bell peppers and cut into bite-sized pieces. Peel the red onion and cut into wedges. Finely chop the garlic cloves and ginger. Wash the spring onions and cut into approx. 3 cm pieces (set the green part aside for finishing).
Stir-frying in the wok
Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp vegetable oil and sear the chicken cubes for about 3–4 minutes until browned and almost cooked through. Set the meat aside briefly on a plate.
Chef's tip
Tip: For an even more intense aroma, coarsely crush the black pepper fresh in a mortar beforehand – this gives the dish its signature fiery, aromatic wok flavor!
Serving suggestion: Fragrant jasmine rice or freshly steamed basmati rice goes wonderfully with this.
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