Advertisement
Recipe: Ah Sa Wan Restaurant Black Pepper Chicken
Similar Categories: Wan, Restaurant, Black, Pepper, Chicken
Ah Sa Wan Restaurant Black Pepper Chicken
Yield: 2 Servings
Ingredients
1/4 ts salt
1/2 ts sugar
1 ds soy sauce
1 ds white pepper
1 1/2 ts cornstarch; divided
1 c chicken breast; sliced
2 tb vegetable oil; divided
1 ts chopped garlic
1 c sliced onion
1/2 ts ground black pepper
1 c sliced celery
1 c sliced green pepper
1 c carrot slices; 1/4-inch
1/2 c baby corn
1/2 c water
1/2 ts hot chili oil
2 ts Water
Instructions
In a bowl, combine salt, sugar, soy sauce, white pepper and 1/2 tsp.
cornstarch; add chicken and coat all sides. Let rest for about 15
minutes.
In a wok or large pan, heat 1 tablespoon of the vegetable oil, saute
marinated chicken, cook 3 minutes or until barely cooked through; remove
chicken and drain.
Heat the remaining tablespoon oil in wok, add garlic and onion, saute
until
golden brown. Add chicken and black pepper with remaining vegetables.
Add 1/2 cup water and chili oil. Mix 1 teaspoon cornstarch with 2
teaspoons water. Add to mixture and cook until mixture thickens.
Nutrition information per serving:
Calories 330; Carbohydrates 2 g; Protein 24 g; Fat 14 g; including sat.
fat 2 g; Cholesterol 52 mg; Sodium 320 mg; Calcium 82 mg; Dietary fiber
6 g
- - - - - - - - - - - - - - - - - -
NOTES : Serve with steamed or fried rice.
Yield: 2 Servings
Ingredients
1/4 ts salt
1/2 ts sugar
1 ds soy sauce
1 ds white pepper
1 1/2 ts cornstarch; divided
1 c chicken breast; sliced
2 tb vegetable oil; divided
1 ts chopped garlic
1 c sliced onion
1/2 ts ground black pepper
1 c sliced celery
1 c sliced green pepper
1 c carrot slices; 1/4-inch
1/2 c baby corn
1/2 c water
1/2 ts hot chili oil
2 ts Water
Instructions
In a bowl, combine salt, sugar, soy sauce, white pepper and 1/2 tsp.
cornstarch; add chicken and coat all sides. Let rest for about 15
minutes.
In a wok or large pan, heat 1 tablespoon of the vegetable oil, saute
marinated chicken, cook 3 minutes or until barely cooked through; remove
chicken and drain.
Heat the remaining tablespoon oil in wok, add garlic and onion, saute
until
golden brown. Add chicken and black pepper with remaining vegetables.
Add 1/2 cup water and chili oil. Mix 1 teaspoon cornstarch with 2
teaspoons water. Add to mixture and cook until mixture thickens.
Nutrition information per serving:
Calories 330; Carbohydrates 2 g; Protein 24 g; Fat 14 g; including sat.
fat 2 g; Cholesterol 52 mg; Sodium 320 mg; Calcium 82 mg; Dietary fiber
6 g
- - - - - - - - - - - - - - - - - -
NOTES : Serve with steamed or fried rice.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Wan, Restaurant, Black, Pepper, Chicken
| Moroccan Vegetable Soup No Meat | Honey Glazed Pecans |