Chinese Pepper Chicken

I’ve been on a real chicken kick lately…eating it 4+ times per week on a good week.  Nothing wrong with that, but sometimes I feel like I’m going to start to cluck and lay eggs if I’m not careful.  Seems like sometimes I get stuck in a rut – but that’s really when I like to get creative with how I cook my proteins.  The other day I decided to make a version of Chinese pepper chicken which turned out absolutely delightful.  I used chicken thighs, but you could easily use chicken breasts and make it a little healthier.

There’s something about Chinese food that’s addicting.  If I got really lazy, I would order Chinese takeout 5 days a week because that’s how often I could eat it.  But I’m not a huge fan of the MSG that most restaurants add to their food.  I much prefer to make the food at home with the same result and less additives.

So on to my pepper chicken.

Start by mixing the sauce ingredients together in a small bowl.

DSC_0795

Coat the cut up chicken pieces with seasoning and cornstarch.

DSC_0796

Mix well.

DSC_0797

In a medium frying pan, saute chicken in olive oil.

DSC_0798

Make sure the chicken is brown and mostly cooked through.

DSC_0799

Add vegetables.

DSC_0800

Saute until vegetables are tender.

DSC_0801

Add sauce.

DSC_0802

Simmer until the sauce is thick.

DSC_0804

Serve over rice and enjoy!

DSC_0806

Recipe:

2 lbs boneless, skinless chicken thighs
1 red bell pepper
1 red onion
2 green onions (for garnish)
2 Tablespoons corn starch
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
2 Tablespoons olive oil

Sauce:
1/2 cup chicken broth
1/4 cup oyster sauce
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon black pepper

Mix the ingredients for the sauce together in a small bowl and set aside.  In another small bowl, coat the chicken with the corn starch, black pepper, garlic powder, onion powder, and ground ginger.  Brown the chicken in the olive oil until mostly cooked through.  Add the onions and peppers and cook until the vegetables are tender.  Add the sauce and simmer until the sauce is thick and bubbly.  Serve over rice with green onions as a garnish.

Enjoy!
Caroline