AMAZING! This is just like the pepper chicken they serve on our local chinese buffet, and it's always been my favorite. I can't believe how perfectly it came out.. same texture & taste as the original. I did double the vegetables, and I didn't have any oyster sauce or sake, so I had to experiment with a lil' teriyaki sauce, water, lemon juice worchestshire, and some chicken broth. Still tasted great! Oh, and I also marinated the chicken pieces in some soy sauce before frying. The only negative thing I have to say is, after making crab rangoon and this dish in the same night, my house smelled like a chinese restaurant for a full day! heh..
I made this on the day we had a huge blizzard, and my husband had been shoveling for a few hours. When he finished showering, the dish had just finished, and he ate just about the whole thing! It was perfectly peppery, and the thighs are his favorite part of the chicken. I followed the directions to a tee, and felt like I was in my own Chinese restaurant--smelled so good, too. We will make this again, perhaps doubling it, since I think my husband was disappointed when it was 'all over'. :)
Graet sauce! I doubled it and cut up 7 whole chicken breasts, and a 16 oz stir fry vegetables. I forgot the onion,,,I'll def put it next time. Thank you!
This is so good. I made this for my family and we couldn't get enough. I did substitute the peas and carrots for mushrooms, but otherwise followed your recipe. Thank you so much , we LOVED it.
We loved this recipe. We used fresh snow peas and julienne'd carrots for our veggies and I used soy sauce instead of oyster sauce because I didn't check my cupboards before I left for the store. I left out the white pepper as personal preference. Doubled the sauce as suggested by others. This was a fantastic recipe! Definitely going in our meal rotation!
This was excellent and so easy to make. I love pepper and this dish did not disappoint. I did substitute the carrots and peas for red bell pepper, baby bok choy and snow peas, I doubled the sauce and served with fried rice. I will definately be making this again! Thanks Sue!
I used onions, broccoli and pea pods in mine instead of the other veggies. This is an awesome recipe that won over my whole family. They told me they felt it was even better than our local restaurant. I will make this often and I am sure it will be totally enjoyed each and every time!
We'd never tried this before, never used oyster sauce and certainly never eaten anything with this much pepper in it. LOVED IT. I doubled the sauce, and used asian leafy greens and julienned carrots instead of the peas and carrot. I didn't have rice wine so threw in a dash of normal dry white wine. Stirfried the chicken first in very little oil. So simple, so quick, so tasty. This will be made again in our home. EDITED TO ADD: The leftovers, cold, were absolutely beautiful the next day so I am thinking of actually making this intentionally as a cold salad, for guests tomorrow.
This was very good. The only thing I did different is I added some fresh ground black pepper to the cornstarch before I fried it. And I used green onions (scallions) instead of regular, and fresh pea pods and fresh grated carrots. Excellent! I truly loved the sake/rice wine in this. I had never used it before, and I am glad I did. When I added my pea pods and carrots to the wok, I did put in a little more sake to steam the veggies a little more. Next time, though, I am going to stir fry the chicken, just for the fact that I'm not really a fan of deep frying, but wanted to make the recipe as close to the original as possible. I was a little skeptical over what I thought was a small amount of black pepper, but the white pepper gives it a good kick. Thanks Sue L for recreating this recipe for your friend Shae, and for us to enjoy!!!!!!!