Tangy Black Pepper Chicken

Chef Martin Yen prepares a Tangy Black Pepper Chicken.

Makes 4 servings

If you can’t find black pepper sauce in your market, you can make your own: combine 2 tablespoons oyster –flavored sauce and 1-1/2 teaspoons black pepper, and get ready for a kick!

Marinade

2 teaspoons cornstarch

¼ teaspoon black pepper

1 teaspoon soy sauce

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¾ pound boneless, skinless chicken breast or thigh meat, cut into ½-inch cubes

1 lemon

2 tablespoons black pepper sauce

1 tablespoon vegetable oil

2 cloves garlic, minced

½ yellow onion, diced

1 small red bell pepper, seeded and diced

1 small green bell pepper, seeded and diced

 

1. To make the marinade, combine all the ingredients in a bowl and mix well. Add the chicken and stir to coat evenly. Let stand for 10 minutes.
2. Grate the zest from the lemon, then squeeze the juice. Combine the zest, 2 tablespoons of the juice, and the black pepper sauce in a small bowl.
3. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and onion and cook, stirring, until fragrant, about 30 seconds. Add the chicken and stir-fry until it is longer pink in the center, about 3 minutes. Add the bell peppers and stir-fry until the peppers are tender-crisp, about 2 minutes. Add the black pepper- lemon mixture and toss to coat evenly. Transfer to a serving plate and serve.

From: Martin Yan Quick & Easy cookbook, Chronicle Books