Poulet au poivre noir, relevé et savoureux

Ingrédients

• 1.5 lb chicken breast, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil
• 2 tbsp coarsely cracked black peppercorns
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp granulated sugar
• 1 tsp cornstarch
• 1 tbsp water
• 2 tbsp neutral oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 medium yellow onion, cut into petals
• 1 medium green bell pepper, cut into chunks

Préparation

1. 1

   In a medium bowl, toss the sliced chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 10 minutes.

2. 2

   Whisk together the cracked black peppercorns, 2 tbsp soy sauce, oyster sauce, Shaoxing wine, and granulated sugar in a small jar.

3. 3

   In a separate small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.

4. 4

   Heat a wok or heavy-bottomed skillet over high heat until a drop of water evaporates instantly. Add 1 tbsp of neutral oil and sear the chicken in two batches until golden-brown and just cooked through. Remove chicken and set aside.

5. 5

   Add another 1 tbsp of oil to the pan. Sauté onions and bell peppers for 2 minutes until slightly softened. Stir in garlic and ginger until fragrant.

6. 6

   Pour in the prepared sauce mixture and return the seared chicken to the pan. Toss rapidly for 1 minute.

7. 7

   Stir in the cornstarch slurry and continue tossing until the sauce transforms into a glossy, mahogany glaze that clings to the chicken.