International Recipes Archives - Tastes Better From Scratch

Mini Pavlova

Lauren Allen — Sun, 09 Feb 2025 12:00:00 +0000

This Mini Pavlova recipe is as delicious as it is beautiful! A light, whipped meringue mixture baked then topped with whipped cream and fresh berries. It has a delicate, crisp exterior with a marshmallow-like center. It’s everyone’s favorite dessert!

Mini Pavlovas are the effortless showstopper dessert everyone will rave about

As stunningly beautiful as Mini Pavlovas are, they are just as easy to make! If you’re not familiar, Pavlova is a baked meringue dessert that has a delicate, crisp outside but chewy marshmallow-like center. This dessert originated in Australia or New Zealand (a big debate I wont get involved in ) and is named after a Russian ballerina. They’re also similar to Schaum Tortes.

We see mini pavlovas in bakery windows all over Europe and it’s one of my favorite healthier desserts to order (and to make!). I like to bake them the evening before and just leave them stored in the oven until I’m ready to fill and serve them the next day. See my notes in the recipe card to make one large pavlova cake, instead of individual size pavlovas.

How to make Mini Pavlova:

Beat Egg Whites: Separate egg yolks from whites and allow the whites to come to room temperature for 15 minutes. Add cream of tartar and beat with a hand mixer or stand mixer for 1-2 minutes. With mixer running, add sugar slowly, a little at a time. Mix until the egg whites are glossy and reach stiff peaks. Fold in cornstarch.

Shape Pavlova: Prepare a half sheet pan with parchment paper or a silicone baking mat. Use a dot of the whipped meringue on the baking sheet to hold the parchment in place. Use a spoon (or a piping bag and large tip) to make 6 circles of mini pavlova about 3 ½ inches wide. Create a shallow indent in the top of each with the back of a spoon.

Bake mini pavlova at 225°F (110°C) for 60 minutes. Do not remove from oven when it’s done, and do NOT open the oven door at all. Turn off the oven and leave it in there for at least 1-2 hours or up to overnight.

Add Whipped Cream: Use a metal spatula to gently release and lift each pavlova onto serving plates (the edges are very delicate so be careful). Spoon whipped cream onto each pavlova then top with fresh fruit. Serve mini pavlova cakes immediately or refrigerate for up to 30 minutes. Enjoy!

Make Ahead Instructions:

To Make Ahead: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

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Mini Pavlova

Our easy Mini Pavlova recipe is as delicious as it is beautiful! It has a delicate, crisp exterior with a marshmallow-like center filled with whipped cream and topped with colorful berries or fruit.

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 1

Cooling Time in Oven 1

Total Time 2 20

Servings

Calories 250kcal

Author Lauren Allen

Cost 6

Equipment

Ingredients

4 large egg whites* (130ml/g)
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
2/3 cup granulated sugar (134g)
1 ½ teaspoons cornstarch

Whipped Cream Topping:

1 ¼ cups heavy whipping cream (284g)
1/3 cup powdered sugar (40g)
1 teaspoon vanilla extract

Decorative Topping Ideas:

strawberries, raspberries, blueberries, blackberries, diced mango, passionfruit pulp, pineapple, kiwi, fresh cherries
fresh mint leaves or edible flowers
chopped pistachios
toasted coconut flakes

Instructions

Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18×13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to “glue” the parchment paper to the baking sheet.
Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
Add cornstarch and fold it in using a rubber spatula.
Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
Create a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they’re baked).
Bake at 225 F (110 degrees C) for 60 minutes, but don’t remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides.
Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.

Notes

Yield: 6 Pavlovas. Serving Size: 1 Mini Pavlova

One Large Pavlova: Use an 8” round cake pan to draw an 8” circle onto parchment, as a guide. Spoon meringue onto parchment into the circle shape. Swoop the sides upward to form a tall dome shape. Level out the top, then create a gentle indent in the top, for adding cream after it has baked.

Bake for 90 minutes but don’t remove from oven. Turn oven off and allow to cool completely inside for 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!*

Filling: You could add a spoonful of banana pudding, chocolate pudding, lemon curd, raspberry sauce, and whipped cream, if desired.

Make Ahead Instructions: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

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Burrata Appetizer

Lauren Allen — Fri, 07 Feb 2025 12:00:00 +0000

In my opinion, the best Burrata Appetizer allows the burrata to take center stage, drizzled with a balsamic reduction, and paired with accoutrements like pear, prosciutto, toasts, jam, dates, and nuts. No cooking required, and only 10 minutes to make!

Our Burrata Appetizer is effortless.

This is always such a fun appetizer to serve. It doesn’t involve any cooking at all–just arranging items on a board which means no dirty dishes–yet, it always steals the show. If you’re not familiar with burrata, it’s a round cheese made from fresh mozzarella with a creamy center.

I love the bright colors and fresh ingredients we pair it with, and there’s something on the board for everyone.

If you love this burrata recipe, make sure to try my Burrata Pizza and Burrata Salad.

How to make a Burrata Appetizer:

Arrange: Place burrata on your favorite serving board then arrange the other items around it – pear, dates, prosciutto, toasts, jam, and nuts.

Serve: Drizzle a little balsamic reduction over the burrata then top with fresh basil. Enjoy!

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Burrata Appetizer

Our Burrata Appetizer only takes 10 minutes to arrange and doesn't involve any cooking. Drizzle burrata with balsamic glaze and pair with fresh pear, prosciutto, toasts, jam, dates, and nuts.

Course Appetizer

Cuisine Italian

Prep Time 10

Total Time 10

Servings

Calories 210kcal

Author Lauren Allen

Cost 15

Ingredients

16 oz burrata , try to get two 8oz balls
2 teaspoons balsamic glaze
2-4 fresh basil leaves , chopped
8 slices prosciutto
1 ripe pear , thinly sliced
8 dates , pitted
fig, peach or apricot jam
Petite toasts or pita chips
marcona almonds , or shelled pistachios

US Customary – Metric

Instructions

Place Burrata on serving board. Arrange other board elements—pear, prosciutto, dates, jam, toasts and nuts– around it. Drizzle burrata with balsamic reduction and top with basil.

Notes

Burrata and Peach Appetizer: Use fresh peaches instead of pears.

Make it your own! Use your favorite ingredients and what you have on hand. Choose some crackers or toasted bread, meats, fruit, and nuts that you like.

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I originally shared this recipe December 2022. Updated February 2025.

Pink Sauce Pasta

Lauren Allen — Tue, 04 Feb 2025 12:00:00 +0000

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It’s inspired by the popular pasta dish at Mama D’s restaurant in Newport, CA.

Pink Sauce Pasta deserves the hype.

If you’re not sure what “pink” sauce is, it tastes like the marriage between the best alfredo sauce and your favorite marinara sauce, and it’s every bit as delicious as it sounds. Pink sauce pasta is a very popular dish at Mama D’s in Newport, CA but I’d argue my homemade version is even tastier than the original.

(The sauce is actually very similar to the base of vodka sauce, without the vodka, and is more creamy while vodka pasta is more tomato based.)

For this pasta dish we fully drench the noodles in sauce before serving, but you could also just make the pink sauce and store in your fridge for a few days. Serve over hot pasta when you’re ready, or use it as a dip for garlic knots, or sauce for pizza, grilled cheese, or chicken wraps.

How to make Pink Sauce Pasta:

Sauté Shallot and Crush Tomatoes: Sauté shallot in butter and oil over medium heat. Add garlic and dry spices and cook for 1 minute. Deglaze with white wine (optional). With clean hands, crush the whole tomatoes right into the pot then pour in the rest of the juice from the can. Turn heat to low and simmer, partially covered, for 30 minutes.

Blend Sauce and Add Cheese: Use a hand immersion blender to purée the sauce, or transfer to a blender and blend until smooth. Pour back in pot over low heat. Add heavy cream and stir to combine. Sprinkle parmesan cheese on top and mix until smooth. Taste and adjust seasonings if needed.

Serve: Add cooked pasta and toss to coat. If sauce is too thick, add a little pasta water to thin. Serve this creamy tomato pasta sauce recipe with fresh basil and parmesan cheese on top.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

Freezing instructions: For best results, make the sauce just until adding the cream, cheese and pasta. Freeze for up to 2 months. Thaw in the fridge overnight, then rewarm in saucepan. Stir cream, cheese and pasta.

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Pink Sauce Pasta

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It's inspired by a dish at Mama D's restaurant in Newport, CA and is bound to become a family favorite!

Course Main Course

Cuisine American, Italian

Prep Time 15

Simmer 30

Total Time 45

Servings

Calories 739kcal

Author Lauren Allen

Cost 13

Ingredients

1 Tablespoon olive oil
2 Tablespoon butter
6 garlic cloves , minced
1 shallot , finely diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper , or more to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1/4 teaspoon red chili flakes
1/4 cup dry white wine (58g) , optional
28 ounce can whole peeled tomatoes , San Marzano brand
1 pound rigatoni*
1 1/4 cup heavy cream (300g)
1 cup freshly grated parmesan cheese* (100g)
1 cup fresh basil leaves (24), chopped, for serving

Instructions

Sauté shallot: Heat a large skillet over medium heat. Add butter and oil then once butter has melted, add shallot then cook for 3-4 minutes, stirring often. Add garlic and dry spices then cook for 1 minute.
Optional wine deglaze: Add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.
Crush Tomatoes: Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.
Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).
Blend Sauce: Use a blender or hand immersion blender to purée the sauce until smooth. Return to pot over low heat.
Finish: Add heavy cream until combined. Add parmesan cheese then stir until melted and smooth. Taste and add additional seasonings if needed. Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.
Serve garnished with fresh basil and extra parmesan cheese.

Video

Notes

Yield: Approximately 7–8 cups. Serving Size: About 1.5 cups (~340g).

Pasta: Use any bite-size pasta, like penne, fusilli, farfalle or medium shells.

Cheese: Avoid pre-shredded cheese and use high-quality fresh parmesan cheese that you shred yourself (it will melt better and taste better). Allow cheese to come to room temperature before adding to the sauce.

Protein: Feel free to add cooked chicken, shrimp, or tofu.

Gluten-Free: Use your favorite gluten free bite size pasta.

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

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I originally shared this recipe March 2023 . Updated post February 2025.

Bircher Muesli

Lauren Allen — Sun, 26 Jan 2025 11:11:20 +0000

This classic Swiss Bircher Muesli recipe has oats, milk, grated apple, almonds, and raisins, just like the original that has been popular in Europe for over 100 years. It’s hearty and filling and known for it’s health benefits.

Bircher Muesli is the Original Overnight Oats

Food geeks like me will appreciate the history behind this beloved Bircher Muesli! It was invented by the Swiss doctor, Maximilian Bircher-Benner, who fed it to his hospital patients and was a pioneer behind believing that raw foods contained benefits to our health. This was in the early 1900’s when the concept of vitamins and minerals in food wasn’t understood, and people thought he was crazy! I just love his story and that 100 years later we’re still eating this delicious breakfast.

Ever since moving to Spain I eat Bircher Muesli for breakfast almost every day. I use quick oats, so that I can eat it right away, and I stir in a scoop of vanilla protein powder. Since its invention, modern versions of muesli have become popular and usually include dry oats, fruits, and nuts served with cold milk.

Try all of my breakfast recipes, like Chia Pudding, Strawberry Overnight Oats, Vanilla Protein Shake, or Cottage Cheese Pancakes!

How to make Bircher Muesli:

Combine oats and milk in a bowl. For regular oats, soak the mixture for a few hours or overnight. For quick oats, soak for a few minutes, then add toppings.

Add Toppings: Stir in grated apple and lemon juice. Top with chopped nuts, raisins and a sprinkle of cinnamon. Add a drizzle of honey or maple syrup, if desired. Enjoy the best bircher muesli recipe for any meal of the day (or a hearty snack).

Make Ahead and Freezing Instructions:

To Make Ahead: I love to meal prep a bunch of containers of Bircher Müsli for breakfast, lunch, or a ready to eat snack. My kids love it as an after-school snack.

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Swiss Bircher Muesli

This Swiss Bircher Muesli has oats soaked in milk and topped with grated apple, almonds and raisins, and your choice of add-ins! It's a healthy and filling breakfast that's been popular in Europe for over 100 years.

Course Breakfast

Cuisine Swiss

Prep Time 10

Total Time 10

Servings

Calories 482kcal

Author Lauren Allen

Cost 2

Ingredients

½ cup rolled oats, or quick oats (43 g)
1 cup milk of choice (I use almond milk) (240ml)
1 small apple* , grated with skin on (discard core)
1 teaspoon lemon juice
1 Tablespoon chopped almonds , or hazelnuts
1 Tablespoon golden raisins

Optional Add-Ins:

ground cinnamon , to taste
1 scoop vanilla protein powder*
drizzle of honey or maple syrup
small scoop plain Greek yogurt , for extra creaminess
Seeds: pumpkin seeds, hemp seeds, chia seeds
Fresh berries

Instructions

Combine oats and milk: For quick oats, let them soak for a few minutes, then add toppings and enjoy! For regular rolled oats, soak in milk for a few hours, or overnight.
Add Toppings: Remove from fridge and stir in grated apple and lemon juice (I always stir in a scoop of vanilla protein powder, too!) Top with chopped nuts and raisins. Add a sprinkle of cinnamon. Drizzle with a little honey or maple syrup, if desired, or any of our other add-in ideas.

Notes

Apples: use any small apple you have on hand. Crisp, slightly tart and sweet apples are traditional, like Honey crisp , Gala, pink lady or braeburn.

Protein Powder: I love vanilla protein powder from Clean Simple Eats. Use code “FROMSCRATCH” for 10% off.

Gluten-Free: Make sure your oats are certified gluten-free oats.

Make Ahead Instructions: I love to meal prep several containers for breakfast, lunch, or a ready to eat snack.

Storing Instructions: Keep any leftovers in the refrigerator for up to 3 days, for best results.

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Chicken Noodle Casserole

Lauren Allen — Tue, 21 Jan 2025 12:00:00 +0000

Our easy Chicken Noodle Casserole recipe is the ultimate kid-friendly comfort food! It is made from scratch with a simple white sauce combined with chicken and egg noodles and baked with cheese on top.

Classic Chicken Noodle Casserole, done right.

I love to reinvent the classics and everyhting about this easy Chicken Noodle Casserole is better than Grandmas! The homemade sauce is key–no canned soups, or other processed ingredients–just wholesome, real ingredients that everyone usually has on hand.

It’s definitely a picky eater approved recipe that my entire family loves. It has all of the flavors we love from Chicken Noodle Soup but even more of a “comfort food” vibe, with the pasta and and cheese. It’s a great one for feeding a crowd, or perfect for a meal train for a friend. I also like to to meal prep this recipe with roasted vegetables.

For more comfort-food classics try our Cheese Enchiladas, Instant Pot Pasta and Meatballs, Hamburger Gravy, Fettuccine Alfredo, or American Goulash!

How to make Chicken Noodle Casserole:

Combine: Cook egg noodles according to package instructions. Make the sauce by melting butter in an extra large saucepan. Add flour, salt, pepper, garlic powder, and dried basil, then stir and cook for 1-2 minutes. Whisk in chicken broth slowly, stirring until thickened. In a separate mixing bowl, combine cottage cheese, egg, ½ cup parmesan, and 1 cup mozzarella.

Bake: add chicken, noodles, and cheese mixture, stirring to combine. Transfer to a large casserole dish and bake. Cool for 10-15 minutes before serving.

Serve With:

Make Ahead and Freezing Instructions:

To Make Ahead: Prep the entire chicken noodle bake up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and keep in the refrigerator. Let sit on the counter for 30 minutes before baking as instructed.

To Freeze: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

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Chicken Noodle Casserole

This easy Chicken Noodle Casserole recipe is the ultimate kid-friendly comfort food! It is made from scratch with a simple white sauce combined with chicken and egg noodles then topped with cheese. It's a dish the whole family will cheer for!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 431kcal

Author Lauren Allen

Cost 16

Ingredients

12 ounces egg noodles , cooked al dente
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried basil
4 cups low-sodium chicken broth
24 ounces cottage cheese , small curd
1 large egg , beaten
2 cups shredded mozzarella cheese , divided
3/4 cup freshly grated parmesan cheese , divided
4 cups cooked chicken , chopped
fresh chopped parsley for garnish, optional

US Customary – Metric

Instructions

Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F.
Sauce: Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
Cheese layer: In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
Combine: Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
Bake: Pour mixture into a 9×13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.

Video

Notes

Make Ahead Instructions: Prep the dish up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and store in the fridge. Let sit on the counter for 30 minutes before baking as instructed.

Freezing Instructions: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

Gluten-Free Adaptations: Use gluten-free egg noodles, and all-purpose flour.

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I originally shared this recipe December 2017. Updated March 2020, November 2023 and January 2025.

Original recipe inspired from Betty Crocker.

Black Pepper Chicken

Lauren Allen — Sun, 19 Jan 2025 12:47:07 +0000

This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion served on a bed of rice. It’s flavorful, comforting, and ready in less than 30 minutes!

Ridiculously good Black Pepper Chicken

The number of times I’ve made this in the last few months is…to many to count (and my family never got sick of it, which isn’t always the case when recipe testing!) It’s ridiculously good, with minimal effort required!

The chicken has the perfect crisp (without deep-frying), and a black pepper sauce with just the right amount of punch. I love that it’s a meal-in-one, with rice, veggies and protein, and it’s easy enough for any busy weeknight. I marinate the chicken, make the sauce and chop veggies, all in the morning, so that dinner-time is a breeze. So delicious and flavorful, and the leftovers are great too (lunch meal-prep, anyone?).

Want more 30-minute meals? Try Tuscan Chicken Pasta, Pastalaya, Hibachi Chicken, Pimento Cheese BLT, or Taco Soup!

How to make Black Pepper Chicken:

Marinate Chicken: Add chopped chicken to a bowl with soy sauce, oyster sauce, black pepper, and salt and set aside. Add cornstarch to a large bowl or resealable plastic bag and set aside.

Make Sauce by stirring sauce ingredients in a bowl.

Sauté Chicken: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat. Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or just until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken, adding more oil if needed.

Sauté Veggies and Combine: Pour a tiny bit more oil in the pan if needed, then add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender. Pour in sauce then simmer until it begins to slightly thicken. Add chicken and stir to coat. Serve Chinese black pepper chicken over hot cooked rice.

Make Ahead and Storage Instructions:

To Make Ahead: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.

To Store: Store leftover pepper chicken in an airtight container in the fridge for 3-5 days, depending on freshness of chicken used.

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Black Pepper Chicken

This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion on a bed of rice. It's flavorful, comforting, and ready in less than 30 minutes!

Course Main Course

Cuisine Chinese

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 526kcal

Author Lauren Allen

Cost 13

Ingredients

Chicken Marinade:

1 ½ lbs boneless skinless chicken breasts , cut into bite-size pieces (680 grams)
2 Tablespoons low-sodium soy sauce
2 teaspoons oyster sauce
1 ½ teaspoons fresh cracked black pepper
1 teaspoon salt
1/2 cup cornstarch (65 grams)
1/3 cup vegetable oil (80ml)

Sauce:

1 ½ Tablespoons oyster sauce
3 Tablespoons low-sodium soy sauce
1 1/2 cups chicken stock , low sodium (360ml)
3-4 garlic cloves , minced
1 1/2 Tablespoons freshly grated ginger
1 1/2 teaspoon fresh cracked black pepper
3 Tablespoons granulated sugar
1 1/2 teaspoons cornstarch

Stir Fry:

1 medium white onion , chopped into bite-size pieces
2 ribs celery , chopped
1 red bell pepper , large, chopped into bite-size pieces

Serving:

5-6 cups hot cooked white rice (850-1000grams)

US Customary – Metric

Instructions

Marinate Chicken: Add chicken pieces to a bowl with 2 Tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Set aside. Add ½ cup cornstarch to a large bowl or resealable plastic bag and set aside.
Make Sauce: Mix sauce ingredients together and stir to combine.
Coat chicken in cornstarch: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat.
Sauté Chicken: Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken. Add more oil if needed.
Sauté Veggies: Pour a tiny bit more oil to the pan if needed and add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender.
Finish: Add sauce and simmer until it begins to slightly thicken. Add chicken and stir to coat.
Serve over hot cooked rice.

Notes

Serving Size: 1 cup rice, and about 1 ¼ cups black pepper chicken.

Make Ahead Instructions: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.

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