Chef Savvy · by Kelley Simmons★ 5.0 (8)
Black Pepper Chicken
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 46%
CARBS 17G16% OF CAL
2G FIBER6G SUGAR9G OTHER
FAT 30G63% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy chicken thighs with a bold, peppery sauce featuring Sichuan peppercorns and charred peppers, onions, and celery. A restaurant-quality takeout dish made at home.
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Nutrition & ingredients
Ingredients
serves 4- 1 lb boneless skinless chicken thighs, cubed into bite size pieces
- 2 tbsp cornstarch
- 2 tbsp low sodium soy sauce
- 1/4 tsp Sichuan peppercorn, freshly ground
- 1/8 tsp black pepper, freshly ground
- 1/3 cup canola or vegetable oil
- 1 red bell pepper, diced
- 3 ribs celery, sliced
- 1 medium onion, diced
- 1 tsp ginger, minced
- 4 cloves garlic, minced
- 1/4 cup oyster sauce
- 3 tbsp rice wine vinegar
- 2 tsp honey
- 2 tbsp water, or more if you find the sauce is too salty
- 2 tsp sesame oil
- 1/2 tsp Sichuan peppercorn, freshly ground
- 1/2 tsp black pepper, freshly ground
- extra black pepper for sprinkling before serving
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 46%
CARBS 17G16% OF CAL
2G FIBER6G SUGAR9G OTHER
FAT 30G63% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 845mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 555mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.