Made with AI
Chinese Black Pepper Chicken Pasta
35 min 694 kcal per serving Medium
Ingredients
4 Servings
- Dry spaghetti400 g
- Boneless skinless chicken breast, thinly sliced600 g
- Beef stock120 ml
- Dark soy sauce2 tbsp
- Oyster sauce2 tbsp
- Chinese rice wine1 tbsp
- Cornflour2 tsp
- Ground black pepper2 tsp
- Salt0,5 tsp
- Vegetable oil2 tbsp
- Onion, sliced200 g
- Bell peppers, sliced300 g
- Garlic, minced12 g
- Fresh ginger, minced10 g
Instructions
- 1
Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve about 240 ml of the pasta water, then drain the spaghetti.
- 2
In a bowl, whisk together the beef stock, dark soy sauce, oyster sauce, Chinese rice wine, cornflour, ground black pepper, and salt until the cornflour is fully dissolved. Set the sauce aside.
- 3
Heat 1 tablespoon of vegetable oil in a large wok or deep frying pan over medium-high heat.
- 4
Add the sliced chicken in a single layer and stir-fry for 4–6 minutes, working in batches if necessary, until lightly browned and cooked through. Transfer the chicken to a clean plate.
- 5
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the sliced onion and bell peppers, then stir-fry for 3–4 minutes until crisp-tender.
- 6
Add the minced garlic and ginger. Stir-fry for about 30 seconds, until fragrant, taking care not to burn the garlic.
- 7
Stir the prepared sauce once more, then pour it into the pan. Bring it to a simmer and cook for 1–2 minutes, stirring continuously, until slightly thickened.
- 8
