Boom, Boom Boom

I looked around worried our roommates would wake up from the loud bashing sound. It was 8AM Sunday Morning and we were already in the kitchen. Zoe was using a rolling pin to smash whole black peppercorns into fine granules (basically our substitute for a mortar and pestle). But I guess I wasn’t being helpful either, standing in the corner, trying to tenderize the chicken by bashing it flat with the back of my knife .

All the havoc seemed rather unnecessary for an early Sunday Morning. But for this delicious Black Pepper Chicken? Of course it was! And it was also Sunday – the one time of the week we would be able to prepare a delicious spread for our sister, cousin and friends.

Not to mention, this is hands down my favorite stir-fry recipe I have ever made – which is the only reason why Zoe and I are featuring this on our birthday!  So I guess Happy 23rd Birthday to Me and Zoe today!

This recipe has a special place in my heart because of my particular sensitivity to rubbery chicken. There are a few techniques that we have incorporated to make the chicken breast taste extra succulent. The key tip is to pound your chicken breast thin and to add baking soda. You won’t even believe you’re eating chicken breast! Even after microwaving the leftovers the next few days still gives an unbeatable tender texture. No doubt this recipe has always been a Crowd Winner around here!

We love pairing this black pepper chicken with rice for a good Hearty Sunday dinner. We served it with our seafood infused chicken and mushroom rice (a FAMILY RECIPE) and blanched broccolini. Everyone loved it!

After making this multiple times this month for an easy weeknight meal, we decided it would be unfair for us not share this amazing recipe with our readers! We adapted from this from our original black pepper chicken recipe which is also a hit! This recipe is light enough you can enjoy it on its own and flavorful enough to be paired with rice.

We were so excited we had leftovers because this recipe is perfect for meal prep! For a healthier option, we went the unconventional way and served it with roasted vegetables and sweet potatoes (our choice of carbs) that we had also roasted earlier in the week.
Whether it is for Sunday Dinners or meal prepping, who knew that Chinese stir-fries could be so versatile?

The Secret to the Best Black Pepper Chicken (GF, Low-Fat)

 

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Adapted from Our Black Pepper Beef Recipe

Author: Unconventional Cooks

Serves: 4

Ingredients

• 1 lb chicken breast (around 2 large)
• ½ red onion
• 2 red bell peppers
• Marinade:
• 2 tbsp GF oyster sauce
• 2 tsp GF soy sauce
• 2 tsp potato starch/cornstarch
• 1 tsp baking soda
• 1 tsp Freshly Cracked Black Pepper

Instructions

1. Pound your black peppecorns (in a ziplock bag/ mortar and pestle) pound - you want it coarse, not finely grounded.
2. Cut the chicken into ½" cubes.
3. Using the back of the knife, pound the chicken until slightly flattened. You are essentially working the chicken meat to tenderize it.
4. Marinade the chicken with the ingredients listed and ¾ amount of the black peppercorns, reserve the rest for later. Let it sit for 1 hour.
5. Cut the bell peppers and red onions into chunks
6. When you are ready, heat up a large non-stick saucepan. Add in the vegetables and marinated chicken.
7. Stir-fry until the chicken is no longer pink. Add a little water from time to time if the chicken starts to stick!
8. Sprinkle the remaining black pepper. Serve warm with rice.

Nutrition Information

Serving size: 4 Calories: 188 Fat: 4.2g Carbohydrates: 9.9g Sodium: 871.6mg Fiber: 1.6g Protein: 27.g

3.5.3251

LOVE,

Zoe & Mia

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