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Steam-Roasted Sheet Pan Black Pepper Chicken

Name: Steam-Roasted Sheet Pan Black Pepper Chicken
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 5 Tbsp of soy sauce, divided; 3 Tbsp of dry sherry, divided; 1 lb of boneless, skinless chicken thighs, thinly sliced (see note); 3 stalks of celery, sliced on the bias; 1 small of onion, roughly chopped; 4 large cloves of garlic, minced; 2 tsp of minced fresh ginger; 1 Tbsp of peanut or sesame oil; 0.25 cup of chicken broth; 2 Tbsp of oyster sauce; 1.5 Tbsp of cornstarch; 1 Tbsp of rice vinegar; 2 tsp of coarsely ground black pepper

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October 5, 2021

This is an easy sheet pan rendition of take-out black pepper chicken. The Anova Precision Oven’s steam function makes it easy to cook tender and moist chicken and vegetables for this dish. Notes: While I prefer to use flavorful chicken thighs in this recipe, you can use chicken breast if you prefer. For crispier vegetables, wait to add them to the sheet pan until the last five minutes of cooking. You can double the sauce if you’d like extra to serve over rice.

Serves

Prep Time

00:35

Cook Time

00:20

Steam-Roasted Sheet Pan Black Pepper Chicken

4.57 (7)

873

Ingredients

5 Tbsp

soy sauce, divided

3 Tbsp

dry sherry, divided

1 lb

boneless, skinless chicken thighs, thinly sliced (see note)

3 stalks

celery, sliced on the bias

1 small

onion, roughly chopped

4 large cloves

garlic, minced

2 tsp

minced fresh ginger

1 Tbsp

peanut or sesame oil

¼ cup

chicken broth

2 Tbsp

oyster sauce

1.5 Tbsp

cornstarch

1 Tbsp

rice vinegar

2 tsp

coarsely ground black pepper

Steps

1. Marinate Chicken

Whisk together 1 tablespoon of the soy sauce and 1 tablespoon of the sherry in a large bowl. Add the chicken and toss to coat. Let sit at room temperature for 20 minutes to marinate.

2. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 20%

Temp: 380°F

Heat: Rear

3. Assemble Sheet Pan

Remove the chicken from marinade and transfer to a rimmed sheet pan. Add the celery, onion, garlic, ginger, and oil (see note). Toss to evenly coat with the oil.

4. Cook

Rack

Transfer to the oven and cook until the chicken is no longer pink, about 20 minutes.

Sous Vide Mode: Off

Steam: 20%

Temp: 380°F

Heat: Rear

00:20 Timer

5. Make the Sauce

While the chicken cooks, make the sauce. Combine the chicken broth, oyster sauce, cornstarch, vinegar, pepper, and remaining soy sauce and sherry in a medium saucepan. Place over medium-low heat and cook, stirring frequently, until hot and slightly thickened. Remove from the heat.

6. Add Sauce and Serve

Drizzle the sauce over the cooked chicken and vegetables and toss to coat. Serve immediately with rice.