Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
- For ground meat dishes, break it up early and cook until the water evaporates for a dry, flavorful base.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Black Pepper Chicken
Black Pepper Chicken is a quick and easy stir-fry that's perfect for busy weeknights. Prepared with yummy spices and crisp bell peppers, it's a delicious meal the whole family will enjoy!
Instructions
- Give the chicken a good wash and drain it.
- Mix egg white, cornstarch, rice wine, 1 tablespoon of the oil, and salt. Whisk together until well-blended.
- Add chicken and stir to fully coat. Marinate in the refrigerator for about 30 minutes. In a colander, drain chicken.
- In a pot on high heat, combine about 2-inch deep of water and 1 tablespoon of oil. Bring it to a boil. Reduce heat to medium-low and immediately add chicken, stirring to disperse.
- Bring water back to a gentle simmer and once it's barely bubbling, Keep cooking chicken for about 1 minute, stirring occasionally. Use a slotted spoon, remove chicken from pot and Drain it well. Keep warm.
- Mix oyster sauce, soy sauce, honey, rice wine, black pepper, and sesame oil. Stir until well-blended and set aside.
- In a wok or wide pan on high heat, heat the remaining 1 tablespoon of oil. Add onions, garlic, and bell peppers and cook, stirring them around, for 1 to 2 minutes or until tender yet crisp.
- Add sauce mixture and Get it boiling.
- Add chicken and stir to fully coat with sauce. Keep cooking, stirring them around, for about 1 to 2 minutes or until chicken is heated through. Serve while hot.
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Pro Tips & Troubleshooting
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
- For ground meat dishes, break it up early and cook until the water evaporates for a dry, flavorful base.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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