Description
A flavorful and vibrant Black Pepper Chicken dish featuring tender chicken breast pieces stir-fried with aromatic garlic, onions, bell peppers, and celery, all coated in a rich, savory black pepper sauce. Perfectly balanced with oyster sauce, soy sauces, and a hint of Shaoxing wine, this recipe delivers a quick and satisfying Asian-inspired meal ideal for weeknight dinners.
Ingredients
Chicken Marinade
- 12 ounces boneless skinless chicken breast (or thighs), sliced
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (vegetable, canola, or avocado oil)
- 2 teaspoons oyster sauce
- 1/2 teaspoon coarsely ground black pepper
Sauce Mixture
- 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
Cooking and Stir-fry Ingredients
- 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 (2.5 cm) 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 with 3 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon neutral oil, 2 teaspoons oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Rub the marinade thoroughly into the chicken pieces by hand until fully coated. Let it rest for 10 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl or measuring cup, mix together 1/2 cup low sodium chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 2 teaspoons dark soy sauce, and 1/2 teaspoon sesame oil. Stir well and set aside.
- Sear the Chicken: Heat a wok over high heat until it starts to smoke. Add 2 tablespoons of neutral oil, then spread the marinated chicken in a single layer. Sear the chicken, turning as needed, until it is opaque on all sides, about 2 minutes. Remove the chicken from the wok and set aside; it will finish cooking later.
- Sauté Aromatics: Without cleaning the wok, reduce the heat to medium and add 1 tablespoon of neutral oil. Add the finely chopped garlic and onion wedges, stir-frying for about 20 seconds until fragrant. Pour in 1 tablespoon Shaoxing wine around the wok’s edge to deglaze and enhance flavor.
- Add Vegetables and Pepper: Add the bell pepper pieces, sliced celery, and 1 teaspoon coarsely ground black pepper to the wok. Stir-fry for an additional 30 seconds to slightly soften the vegetables while keeping some crunch.
- Add the Sauce: Pour the pre-mixed sauce into the wok. Use a spatula to scrape any browned bits off the sides and bottom to deglaze. Bring the sauce to a simmer to meld the flavors.
- Thicken the Sauce: Stir the cornstarch slurry (1 1/2 teaspoons cornstarch mixed with 2 tablespoons water) thoroughly, then drizzle it into the simmering sauce while stirring constantly. Allow the sauce to cook for 10 to 15 seconds until thick and gravy-like in consistency.
- Finish Cooking the Chicken: Return the reserved chicken and any accumulated juices to the wok. Stir-fry everything together until the chicken is fully cooked and coated evenly with the thickened sauce.
- Adjust and Serve: Taste the sauce and adjust if necessary by adding more dark soy sauce for a deeper color or additional slurry for thicker sauce. If too thick, add chicken stock or water to loosen. Serve immediately with steamed rice for a complete meal.
Notes
- For juicier chicken, use thighs instead of breast.
- Adjust black pepper quantity to your preferred spice level.
- Do not overcook the chicken during searing; it will finish cooking in the sauce.
- Shao Xing wine can be substituted with dry sherry if unavailable.
- Serve with steamed jasmine or white rice to complement the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
