Description
This Black Pepper Chicken recipe features tender chicken marinated and stir-fried with a savory black pepper sauce, aromatic garlic, onions, bell peppers, and celery. The dish is finished with a rich, glossy sauce thickened with cornstarch and balanced with a mix of light and dark soy sauce, oyster sauce, and a hint of Shaoxing wine, perfect served over steamed rice.
Ingredients
For the 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
For the 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
For stir-frying and vegetables:
- 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, 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 into the chicken with your hands until fully coated. Let it sit 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 until well combined. Set aside.
- Sear the chicken: Heat a wok over high heat until it starts to smoke. Add 2 tablespoons of neutral oil. Place the marinated chicken in a single layer. Sear the chicken for about 2 minutes, turning to cook all sides until opaque but not fully cooked. Remove chicken from wok and set aside. The chicken is about 80-90% cooked at this stage.
- Stir-fry aromatics: Without cleaning the wok, turn the heat to medium and add 1 tablespoon of oil. Add the chopped garlic and onion wedges. Stir-fry for about 20 seconds until fragrant. Pour in 1 tablespoon Shaoxing wine around the edges of the wok to deglaze.
- Add vegetables and pepper: Add the bell pepper pieces, sliced celery, and 1 teaspoon coarsely ground black pepper. Stir-fry for approximately 30 seconds to combine the flavors.
- Simmer with sauce: Pour in the prepared sauce mixture. Use a spatula to stir and scrape the sides of the wok to release any stuck bits. Allow the sauce to come to a gentle simmer.
- Thicken the sauce and combine: Stir the cornstarch slurry again and slowly drizzle it into the simmering sauce while stirring constantly. Let the sauce thicken for 10 to 15 seconds to achieve a gravy-like consistency. Return the chicken and any accumulated juices to the wok. Stir-fry everything together until the chicken is fully coated and cooked through and the sauce reaches your desired thickness.
- Adjust and serve: Taste and adjust the sauce if needed. For a darker sauce, add a dash more dark soy sauce. If too thin, add more cornstarch slurry; if too thick, add chicken stock or water. Serve immediately with steamed rice.
Notes
- Use boneless skinless chicken thighs for more juiciness, or chicken breast for a leaner option.
- Adjust the amount of black pepper to your preferred heat level.
- Shaoxing wine can be substituted with dry sherry or omitted if unavailable.
- The dish pairs well with steamed jasmine or basmati rice.
- Make sure to not overcook the chicken when searing to keep it tender.
- Stir the cornstarch slurry well before adding to prevent clumping in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Chinese
