The saltiness and level of spiciness of the black pepper really depends on the brand of sauce that is used. My favourite is Lee Kum Kee as I find that it is not overly salty and the peppery taste is mild enough, even my kids love it. If you are using other brands, adjust the amount of the sauce accordingly to your preference.
I'm sharing this with :
Full Plate Thursday at Miz Helen's Country Cottage
Stir-Fry Chicken Fillet with Black Pepper Sauce
(by kitchen flavours)
300gm skinless chicken breast fillet, cut into strips
1 tsp light soy sauce
1 tsp sesame oil
1 medium onion, cut to thin wedges
1 medium red bell pepper, cut into thin strips
3 tablespoon cooking oil
1 heaped tablespoon black pepper sauce (Lee Kum Kee brand)
1 tablespoon oyster sauce
2-3 tablespoon water
- Marinate chicken strips with light soy sauce and sesame oil, mix to combine. Keep aside for 15 minutes.
- Heat oil in wok, swirl to coat sides of wok. When oil is hot, add in chicken pieces and stir-fry till chicken is brown, about 3-5 minutes.
- Add in onion and stir for about 2-3 minutes, add in the red bell pepper and stir for 2 more minutes till pepper has slightly softened.
- Add in black pepper sauce, water and oyster sauce. Give a couple of turns to thoroughly combine. Dish out to a serving plate and serve immediately.