Chicken in black pepper sauce is a fairly quick dish to prepare, so it fits nicely in a hectic everyday life.
700 g chicken meat in strips
2 onions in strips
1/2 leeks in strips (possibly 2 spring onions)
2 peppers in strips
4 ss Lee Kum Kee black pepper sauce
2 teaspoons oyster sauce
4 tsp soy sauce
4 teaspoons sugar
2 teaspoons good sesame oil
3 dl chicken stock
Ev. cornstarch leveler
Brown the chicken meat in the pan until half cooked. Mix black pepper sauce, oyster sauce, soy sauce, sugar, sesame oil and chicken stock in a bowl or liter measure and pour it over the chicken. Add the onion and simmer until the chicken is cooked through. If you think the sauce is too thin, you can stir in some cornstarch evens. Stir in the peppers and leeks and let it enjoy for a couple of minutes, before serving with rice, cooked as instructed on the package.
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