Kyrstie's Chinese Chicken (no MSG added)!

My hubby-to-be loves Chinese black pepper chicken, so last night I decided to make it at home, and even though we were a little weary of the odd ingredients that we had never used before, it came out surprisingly amazingly delicious ...and oh so filling! Here's my take on Chinese black pepper chicken! ENJOY!

Chinese Chicken



Ingredients:

• 2 pounds boneless, skinless chicken breast (or get it already pre-cut into strips)
• 1 onion, diced
• 1 clove garlic, diced (optional, but we add garlic to everything)
• 1 green bell pepper, sliced
• 4-6 tablespoons cornstarch (found with the flour and sugar in most stores, we had trouble finding it)
• 2 tablespoons vegetable oil 
• 2 tablespoons sesame oil 
• 1 cube chicken bullion or 1 cup chicken broth

Sauce:

• 1/4 cup oyster sauce (trust me on this one!)
• 2 tablespoons soy sauce
• 1 1/2 teaspoons crushed black pepper (feel free to be a little more liberal, Joseph definitely was)

Directions:

1. Mix oyster sauce, soy sauce, and black pepper in a bowl and set aside. 
2. Cut chicken into bit-sized pieces and dust with cornstarch. Fry in vegetable oil in small batches in a pan on the stove. Drain and set aside.
3. Throw out the oil. Add the chicken bullion, sesame oil, onion, and bell pepper. Cook until liquid has reduced. Stir in the chicken, followed by the sauce. Simmer and stir until well-mixed (10-15 minutes). 
4. Serve over hot rice.