Description
A vibrant and flavorful Black Pepper Chicken recipe featuring tender chicken breast marinated and stir-fried with aromatic garlic, onion, bell pepper, and celery, coated in a rich, savory black pepper sauce. Perfect for a quick and satisfying Asian-inspired weeknight dinner served over steamed rice.
Ingredients
Scale
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 Mix
- 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
- 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 sliced chicken with water, cornstarch, 1 teaspoon neutral oil, 2 teaspoons oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Use your hands to thoroughly rub in the marinade until the chicken absorbs the liquid. Set aside for 10 minutes to tenderize and infuse flavor.
- Prepare the Sauce Mixture: In a small bowl, mix low sodium chicken stock, 1 tablespoon oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir well until evenly combined and set aside.
- Sear the Chicken: Heat a wok over high heat until it begins to smoke. Add 2 tablespoons of neutral oil, then spread the marinated chicken in a single layer. Sear the chicken briefly until it turns opaque on all sides, about 2 minutes. Remove from the wok and set aside; the chicken will be about 80-90% cooked at this stage.
- Stir-Fry Aromatics: Without cleaning the wok, reduce heat to medium and add remaining 1 tablespoon oil. Add chopped garlic and onion wedges, stir-frying for about 20 seconds until fragrant. Pour Shaoxing wine around the edges of the wok to enhance flavor.
- Add Vegetables and Seasonings: Introduce bell pepper pieces, celery slices, and 1 teaspoon coarsely ground black pepper to the wok. Stir-fry together for 30 seconds to slightly soften the vegetables while preserving their crunch.
- Add Sauce and Deglaze: Pour the prepared sauce mixture into the wok. Use a wok spatula to scrape up any browned bits from the wok sides, deglazing the pan. Bring the sauce to a gentle simmer.
- Thicken the Sauce: Stir the cornstarch slurry thoroughly and drizzle it slowly into the simmering sauce while stirring constantly. Continue simmering the sauce for 10 to 15 seconds until it thickens to a gravy-like consistency.
- Finish Cooking and Combine: Add the seared chicken and any accumulated juices back into the wok. Stir-fry quickly to coat the chicken evenly with the thickened sauce and finish cooking. Adjust the sauce thickness or color by adding more dark soy sauce or cornstarch slurry as desired.
- Serve: Serve the flavorful black pepper chicken hot, ideally over steamed rice for a complete meal.
Notes
- Use boneless chicken breast or thighs according to preference; thighs will be more tender and juicy.
- Coarsely ground black pepper is key to the dish’s characteristic pungency and texture.
- Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- If sauce becomes too thick, thin it with additional chicken stock or water.
- Adjust sweetness and saltiness by modifying sugar and soy sauce quantities to taste.
- Work quickly when stir-frying to keep vegetables crisp and the chicken juicy.
