Easiest Way to Cook Tasty Sticky Black Pepper Chicken with Rice and vegetables

Sticky Black Pepper Chicken with Rice and vegetables. Once the chicken is ready, Black Pepper Chicken is ready in a breeze. I saute red onion and celery until these are crisp and crunchy, then add chicken and black pepper sauce. Let the flavors mingle for a while and.

Repeat with remaining chicken and vegetables. Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. You can have Sticky Black Pepper Chicken with Rice and vegetables using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sticky Black Pepper Chicken with Rice and vegetables

1. You need 2 of boneless chicken breasts, cut into pieces.
2. Prepare 1 of red capsicum, sliced.
3. You need 1 of onion, sliced.
4. Prepare 1 of bounch of baby brocolini.
5. You need 2 tablespoon of soy sauce, regular.
6. You need 3 tablespoon of sweet soy sauce.
7. Prepare 1 tablespoon of honey/ 1 tablespoon brown sugar.
8. Prepare 1 teaspoon of minced garlic.
9. You need 1 teaspoon of minced gingger.
10. You need 1 tablespoon of black pepper (deepen on your taste).
11. It's 1 tablespoon of lemon juice/ lime juice.
12. It's to taste of Salt.
13. Prepare of Hot steamed rice.

Heat a large skillet over medium-high heat. Optionally add the cheese and stir to combine until melted. Place the broccoli on a baking sheet and drizzle with olive oil. Real-deal Chinese restaurant-style black pepper chicken with juicy and tender chicken, crisp veggies, and a rich, savory, smoky sauce.

Sticky Black Pepper Chicken with Rice and vegetables instructions

1. Cut the chicken into bite size pieces. Combine all the marinade ingredients in a bowl and mix them well with the meat. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor. You can certainly marinate it for a lot shorter time, but the chicken will be less flavorful..
2. Saute the chicken over in the pan and cook until fragrant, reduce the heat to medium until the chicken is fully cooked and the sauce thickens. Pour the chicken on top the rice and serve with vegetables you like, garnish with roasted sesame..
3. For the baby brocolini: Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water..
4. For the Onion and Capsicum : Just saute onion and capsicum together with 1 tablespoon oil until soft..

Once the chicken is ready, Black Pepper Chicken is ready in a breeze. I saute red onion and celery until these are crisp and crunchy, then add chicken and black pepper sauce. Let the flavors mingle for a while and. Chinese Black Pepper chicken is ready to be devoured. Don't stir the rice pilaf after it boils as this can make the rice sticky.