Black pepper chicken is a quick and easy dish that’s perfect for busy weeknights. Prepared with yummy spices and crisp bell peppers, it’s a delicious meal the whole family will enjoy!
Stir-fries are a quick way to whip up a delicious meal for the family. You can pull them together in no time and with virtually whatever ingredients you have around.
But one problem I often encounter in this type of high-temp cooking is that the protein ends up dry and lacking in flavor. I’ve always wondered why the meat in stir-fry dishes from Chinese restaurants are moist and succulent with an almost velvet-like texture.
Cooking technique for moist and tender meat
Velveting is a Chinese cooking method wherein chicken, pork, beef, or fish is marinated in a mixture of egg white, cornstarch, and rice wine and then briefly blanched in oil or water. The velveted meat is finished off with other ingredients in quick stir-fry applications such as in beef broccoli and this black pepper chicken.
The simple process creates a protective coat that seals moisture and protects the meat from overcooking, keeping it super moist and tender.
