What's the complete recipe for Chicken with Black Pepper Sauce?

Chinese Chicken with Black Pepper Sauce





3-4 servings


30 min 20 min prep





For the Stir-Fry





1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)


6 tablespoons cornstarch


1 large onion, diced


1 cup frozen peas and carrots


cooking oil


hot steamed rice





For the Sauce





1/4 cup oyster sauce


1 teaspoon dark soy sauce


1 teaspoon black pepper


1/2 teaspoon white pepper


1 teaspoon rice wine or sake





Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.


Mix together sauce ingredients in a small bowl and set aside.


Cut chicken into a small dice, about 1/4-inch.


Heat 1-2 cups peanut or other cooking oil in your wok.


Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.


Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.


Remove oil from wok and discard.


Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.


Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.


Serve at once with hot steamed rice.








Roast Chicken and Potatoes with Balsamic-Black Pepper Sauce





Servings: Serves 4.





Ingredients:





9 tablespoons olive oil


3/4 cup chopped shallots


1 tablespoon chopped fresh thyme or 1 teaspoon dried


2 tablespoons all purpose flour


3 1/2 cups chicken stock or canned low-salt chicken broth


1 3/4 cups beef stock or canned beef broth


2 1/2 tablespoons balsamic vinegar


1/2 teaspoon ground black pepper


2 pounds large red potatoes (about 6), each cut lengthwise into 1-inch wedges 1 1/2 tablespoons chopped garlic


1 tablespoon chopped fresh rosemary


1 5- to 5 1/4-pound fryer chicken, halved lengthwise, backbone removed





Preparation:





Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add shallots and thyme and saut茅 until shallots begin to brown, about 4 minutes. Add flour and stir 1 minute. Gradually whisk in both stocks. Boil until liquid is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Add vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)


Position 1 rack in top third of oven and another in bottom third; preheat to 375掳F. Toss potatoes, 1 tablespoon oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded side down, on large baking sheet. Sprinkle with salt and pepper. Set aside.





Season chicken lightly with salt and pepper. Heat remaining 6 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add chicken halves, skin side down; cook until very brown, about 15 minutes. Using tongs, turn chicken over; cook 5 minutes longer.





Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken until cooked through, about 45 minutes. Rewarm sauce. Cut each chicken half into 2 pieces. Arrange chicken and potatoes on platter. Serve with sauce.





Serves 4.





Hope these help you. Enjoy.What's the complete recipe for Chicken with Black Pepper Sauce?
Here is my favorite recipe for chicken w/ black pepper sauce:





http://www.epicurious.com/recipes/food/v鈥?/a>