Black Pepper Chicken

One of my favorites at the Chinese buffet is black pepper chicken.  Those yummy little bits of deep fried chicken in that spicy black pepper sauce, I could eat it every day.  This version is not deep fried and I could still eat it everyday without the guilt.  Plus it makes a great weeknight meal since it can be made in less than thirty minutes.

If you have never tried oyster sauce before, it tastes nothing like oysters.  The flavor doesn't even resemble seafood of any kind.  It is just salty and delicious.  I highly recommend Lee Kum Kee Premium Oyster Sauce.  You will probably have to go to an Asian market to find it, but it is worth it.

Black Pepper Chicken

1.5 lbs boneless skinless chicken breasts, thinly sliced
1/2 green bell pepper, cut into 1 inch pieces
1/2 red bell pepper, cut into 1 inch pieces

1 clove garlic, chopped

1/2 cup oyster sauce

2 tsp soy sauce

2 tsp black pepper, preferably freshly ground

1 tsp sugar

2-3 tbs peanut oil

Season the chicken with 1 tsp of soy sauce and allow it to marinate for a few minutes.  Meanwhile combine the oyster sauce, 1 tsp soy sauce, black pepper, and sugar.  Then set the sauce mixture aside.  In a wok over a high flame add the oil.  Then add the chicken and stir-fry until the chicken turns opaque.  Then add the bell pepper and garlic.  Continue to stir-fry for a couple minutes.  Then add the sauce.  Cook for about 1 minute more.  Serve with steamed rice.