Description
A flavorful and aromatic Black Pepper Chicken stir-fry dish that is savory and satisfying. Tender chicken pieces are coated in a rich black pepper sauce with a medley of vegetables, creating a delicious meal that pairs perfectly with steamed rice.
Ingredients
Units
Scale
For the chicken:
- 12 ounces boneless skinless chicken breast or thighs
- 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
For the rest of the dish:
- 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
- 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, water, cornstarch, oil, oyster sauce, and black pepper. Let it sit for 10 minutes.
- Prepare the sauce: Mix chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil in a bowl. Set aside.
- Sear the chicken: Cook marinated chicken in a hot wok until opaque. Remove and set aside.
- Stir-fry: Cook garlic, onion, Shaoxing wine, bell pepper, celery, and black pepper. Add sauce mixture and simmer.
- Thicken sauce: Stir in cornstarch slurry until thickened. Add chicken back in and coat with sauce.
- Adjust and serve: Make final sauce adjustments if needed. Serve hot with steamed rice.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 742mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 54mg
