Description
Black Pepper Chicken is a savory, stir-fried dish featuring tender chicken pieces coated in a flavorful black pepper sauce, complemented by crispy vegetables and aromatic seasonings. This quick and delicious recipe combines the bold taste of black pepper with a savory sauce, perfect to serve over steamed rice for a satisfying meal.
Ingredients
For the chicken:
12 ounces boneless skinless chicken breast or thighs3 tablespoons water
1 teaspoon cornstarch
1 teaspoon neutral oil (vegetable, canola, or avocado)
2 teaspoons oyster sauce
1/2 teaspoon coarsely ground black pepper
For the rest of the dish:
1/2 cup low sodium chicken stock1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 teaspoons dark soy sauce
1/2 teaspoon sesame oil
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 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 slurry)
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken, water, cornstarch, oil, oyster sauce, and black pepper. Rub the ingredients into the chicken until evenly coated, then set aside for 10 minutes.
- Prepare the sauce: In a small bowl, whisk together chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
- Cook the chicken: Heat a wok over high heat until smoking. Add 2 tablespoons of oil, then place the chicken in a single layer. Sear until opaque on all sides, about 2 minutes. Turn off the heat, remove the chicken, and set aside.
- Stir-fry aromatics: Without washing the wok, turn the heat to medium. Add 1 tablespoon of oil, garlic, and onion. Stir-fry for 20 seconds.
- Add Shaoxing wine: Pour the Shaoxing wine around the perimeter of the wok to deglaze, stirring immediately.
- Add vegetables: Add bell pepper, celery, and 1 teaspoon black pepper. Stir-fry for 30 seconds.
- Combine with sauce: Pour in the prepared sauce mixture. Use a spatula to scrape the sides of the wok, allowing the sauce to come to a simmer.
- Thicken the sauce: Stir the cornstarch and water slurry, then drizzle into the simmering sauce while stirring. Cook for 10–15 seconds until thick. Return the chicken to the wok, stir to coat in the sauce, and cook until heated through and sauce is thickened to your preference.
- Finish and serve: Adjust seasoning if needed. Serve hot over steamed rice.
Notes
- Ensure the wok is heated until smoking for best stir-fry results.
- Adjust black pepper for more or less kick according to your taste.
- Use fresh vegetables for crunch, or add extra if desired.
- This dish can be made with chicken thighs for extra juiciness.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 742 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 54 mg
