Description
A flavorful Black Pepper Chicken stir-fry featuring tender marinated chicken breast cooked with aromatic garlic, onions, bell peppers, and celery in a savory oyster and soy sauce glaze with a punch of freshly ground black pepper. Perfect for a quick and delicious Asian-inspired dinner served over steamed rice.
Ingredients
Scale
Marinade
- 12 ounces boneless skinless chicken breast (or thighs), sliced
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
- 2 teaspoons oyster sauce
- 1/2 teaspoon coarsely ground black pepper
Sauce
- 1/2 cup low sodium chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
Stir Fry
- 3 tablespoons neutral oil (divided)
- 2 cloves garlic (finely chopped)
- 1 medium onion (cut into wedges)
- 1 tablespoon Shaoxing wine
- 1/2 bell pepper (any color, cut into 1-inch/2.5cm pieces)
- 1 stalk celery (thinly sliced on an angle)
- 1 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry)
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken with water, cornstarch, oil, oyster sauce, and black pepper. Massage the marinade thoroughly into the chicken until well absorbed. Set aside for 10 minutes to allow the flavors to penetrate.
- Prepare the Sauce: In a small bowl or measuring cup, whisk together the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil until fully blended. Set aside.
- Sear the Chicken: Heat a wok over high heat until smoking. Add 2 tablespoons of oil, then spread the marinated chicken in a single layer. Sear it quickly until opaque on all sides, about 2 minutes. Remove the chicken from the wok and turn off the heat. The chicken will be nearly cooked but will finish cooking later.
- Sauté Aromatics: Without cleaning the wok, turn the heat to medium and add 1 tablespoon oil. Add the chopped garlic and onion wedges. Stir-fry for about 20 seconds until fragrant, then pour the Shaoxing wine around the wok’s edges to deglaze and add aroma.
- Add Vegetables and Pepper: Add the bell pepper pieces, sliced celery, and 1 teaspoon black pepper. Stir-fry for 30 seconds to combine while keeping the vegetables crisp.
- Add Sauce and Simmer: Pour the prepared sauce into the wok. Stir and scrape the wok sides to deglaze any bits, then bring sauce to a simmer to meld the flavors.
- Thicken the Sauce: Stir the cornstarch and water slurry, then slowly drizzle it into the simmering sauce while stirring constantly. Let it thicken for 10 to 15 seconds until the sauce achieves a gravy-like consistency.
- Finish Cooking: Return the chicken and any accumulated juices to the wok. Stir-fry to coat the chicken evenly in the thickened sauce and ensure the chicken is fully cooked and hot. Adjust seasoning if needed by adding more dark soy sauce for color or additional slurry to thicken.
- Serve: Remove from heat and serve the Black Pepper Chicken hot with steamed rice for a complete meal.
Notes
- For best results, cut chicken evenly for uniform cooking.
- Do not overcook the chicken during searing to keep it juicy; it will finish cooking in the sauce.
- Shaoixng wine adds authentic flavor; substitute dry sherry if unavailable.
- Adjust black pepper quantity according to your spice preference.
- Make sure to stir the cornstarch slurry well before adding to prevent lumps.
- Serve immediately to enjoy the crisp vegetables and fresh sauce texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
