Black Pepper Chicken
View original ↗
Tastes Better From Scratch · by Lauren Allen★ 4.6 (8)

Black Pepper Chicken

NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 64%
CARBS 71G51% OF CAL
1G FIBER0G ADDED0G INTRINSIC62G OTHER8G TOTAL SUGAR
FAT 15G25% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy chicken tossed with sautéed peppers, celery, and onions in a savory black pepper sauce, served over rice. Quick, flavorful, and ready in under 30 minutes.

mainchinesestir frychickendairy free
View the full recipe on Tastes Better From Scratch →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 ½ lbs boneless skinless chicken breasts (, cut into bite-size pieces (680 grams))
  • 2 Tablespoons low-sodium soy sauce
  • 2 teaspoons oyster sauce
  • 1 ½ teaspoons fresh cracked black pepper
  • 1 teaspoon salt
  • 1/2 cup cornstarch ((65 grams))
  • 1/3 cup vegetable oil ((80ml))
  • 1 ½ Tablespoons oyster sauce
  • 3 Tablespoons low-sodium soy sauce
  • 1 1/2 cups chicken stock (, low sodium (360ml))
  • 3-4 garlic cloves (, minced)
  • 1 1/2 Tablespoons freshly grated ginger
  • 1 1/2 teaspoon fresh cracked black pepper
  • 3 Tablespoons granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 medium white onion (, chopped into bite-size pieces)
  • 2 ribs celery (, chopped)
  • 1 red bell pepper (, large, chopped into bite-size pieces)
  • 5-6 cups hot cooked white rice ((850-1000grams))
PREP
15M
SODIUM
1121MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.