Steam-Roasted Sheet Pan Black Pepper Chicken

Sharee
Sharee
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
3
Prep Time
00:35
Cook Time
00:20
Steam-Roasted Sheet Pan Black Pepper Chicken
4.57 (7)
897
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.
Marinate Chicken

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.
Assemble Sheet Pan

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.
Add Sauce and Serve
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