Black Pepper Chicken Recipe
This Black Pepper Chicken recipe is a quick and flavorful stir-fry dish featuring tender chicken breast marinated with oyster sauce and coarsely ground black pepper, cooked with vibrant bell peppers, celery, and a rich savory sauce. Perfect for a weeknight dinner, it combines a perfect balance of spicy, sweet, and umami elements served best with steamed rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Chicken 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
Vegetables and Aromatics
- 2 cloves garlic, finely chopped
- 1 medium onion, cut into wedges
- 1/2 bell pepper (any color), cut into 1-inch (2.5 cm) pieces
- 1 stalk celery, thinly sliced on an angle
- 1 tablespoon Shaoxing wine
Other
- 3 tablespoons neutral oil (divided)
- 1 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Marinate the Chicken: In a bowl, combine sliced chicken with water, cornstarch, neutral oil, oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Massage the mixture thoroughly into the chicken to ensure even coating and absorption. Let it marinate undisturbed for 10 minutes to develop flavor.
- Prepare the Sauce: In a small bowl or measuring cup, mix the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir until fully combined and set aside.
- Sear the Chicken: Heat a wok over high heat until it just begins to smoke. Add 2 tablespoons of neutral oil, then arrange the marinated chicken in a single layer. Sear the chicken quickly until it’s opaque on all sides, about 2-3 minutes total. 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 the remaining 1 tablespoon oil. Add chopped garlic and onion wedges, stir-fry for 20 seconds until fragrant. Then pour in Shaoxing wine around the edges to deglaze and lift any browned bits.
- Cook Vegetables: Add the bell pepper pieces, celery slices, and 1 teaspoon coarsely ground black pepper. Stir-fry these vegetables for about 30 seconds to retain their crispness and brighten their flavors.
- Add Sauce and Thicken: Pour the previously mixed sauce into the wok. Use a spatula to stir the sauce along the wok edges to deglaze further and bring it to a simmer.
- Thicken the Sauce: Stir the cornstarch slurry well, then drizzle it gradually into the simmering sauce while stirring constantly. Let the sauce simmer and thicken for 10 to 15 seconds until it reaches a gravy-like consistency. Return the seared chicken and its juices to the wok, tossing everything together until the chicken is fully coated and cooked through.
- Adjust and Serve: Taste the sauce and adjust if necessary—add a dash more dark soy sauce for deeper color, extra slurry if sauce is too thin, or additional chicken stock or water to loosen it. Serve the savory black pepper chicken hot alongside steamed rice for a complete meal.
Notes
- For more heat, increase the amount of coarsely ground black pepper to taste.
- Using chicken thighs instead of breast will result in a juicier, richer dish.
- Vegetables can be swapped or added according to preference, such as adding snap peas or carrots.
- Shaoxing wine is traditional but can be substituted with dry sherry or left out for a non-alcoholic version.
- Serve immediately to enjoy the best texture of the sauce and vegetables.
Find it online: https://cheftinaskitchen.com/black-pepper-chicken-recipe/
