Black Pepper Chicken
- Number of Servings: 4
Ingredients
Directions
4 chicken thigh pieces with skin1 cup bell pepper, sliced1 cup red onion, sliced3 tbsp vegetable oil4 tbsp black pepper sauce 2 tbsp oyster sauce 2 tbsp soy sauceDash of salt2 tsp black pepper2 cups white rice long grain
Heat the oil in a large pan.
Add the chicken thighs, with skin facing the pan - cook until the skin is golden brown.
Add dash of salt, black pepper over the chicken thighs, and then turn them over to cook the other side.
Once the chicken has cooked through (should take approximately 12-16 minutes on each side depending on the thickness of the piece), add the onion and green pepper and stir fry for 3-5 minutes.
Add the black pepper sauce, oyster sauce, soy sauce and 1 tsp black pepper.
Mix well and cover. Let cook for another 20 minutes.
While the chicken cooks, start the rice (follow directions on the package of the rice). Add a dash of salt for taste.
Once the rice is done, take a scoop, put a piece of chicken on it, scoop some of the delicious sauce over the rice and chicken and ENJOY!!
Number of Servings: 4
Recipe submitted by SparkPeople user SUNITAB.
Add the chicken thighs, with skin facing the pan - cook until the skin is golden brown.
Add dash of salt, black pepper over the chicken thighs, and then turn them over to cook the other side.
Once the chicken has cooked through (should take approximately 12-16 minutes on each side depending on the thickness of the piece), add the onion and green pepper and stir fry for 3-5 minutes.
Add the black pepper sauce, oyster sauce, soy sauce and 1 tsp black pepper.
Mix well and cover. Let cook for another 20 minutes.
While the chicken cooks, start the rice (follow directions on the package of the rice). Add a dash of salt for taste.
Once the rice is done, take a scoop, put a piece of chicken on it, scoop some of the delicious sauce over the rice and chicken and ENJOY!!
Number of Servings: 4
Recipe submitted by SparkPeople user SUNITAB.
Nutritional Info Amount Per Serving
- Calories: 268.5
- Total Fat: 12.5 g
- Cholesterol: 34.0 mg
- Sodium: 582.2 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.4 g
- Protein: 11.4 g
Member Reviews
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MOONDARRA
I agree, this one is a keeper! Will definitely make again. However: I chose to use boneless skinless thigh fillets (worked just fine); 3 T. oil seemsa bit much-was kind of greasy; what the heck is black pepper sauce? Used red pepper sauce (tobasco) and it was good but would like to do it right. - 8/5/08
Reply from SUNITAB (1/18/10)
http://www.amazon.com/Lee-Kum-Kee-Black-pe
pper/dp/B000F06XG0
Try that :) The oil is to make the black pepper sauce slightly gravy-like.