Description
A quick and flavorful black pepper chicken recipe perfect for beginners, featuring tender chicken, fresh vegetables, and a bold peppery sauce made in one pan.
Ingredients
Scale
- 12 oz boneless skinless chicken breast or thighs
- 3 tbsp water
- 1 tsp cornstarch
- 1 tsp neutral oil (vegetable, canola, or avocado)
- 2 tsp oyster sauce
- 1/2 tsp coarsely ground black pepper
- 1/2 cup low sodium chicken stock
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tsp dark soy sauce
- 1/2 tsp sesame oil
- 3 tbsp neutral oil (divided)
- 2 cloves garlic (finely chopped)
- 1 medium onion (cut into wedges)
- 1 tbsp Shaoxing wine
- 1/2 bell pepper (cut into 1-inch pieces)
- 1 stalk celery (thinly sliced)
- 1 tsp coarsely ground black pepper
- 1.5 tsp cornstarch (mixed with 2 tbsp water)
Instructions
- Slice the chicken and marinate it with water, cornstarch, oil, oyster sauce, and black pepper. Mix well and let sit for 10 minutes.
- In a separate bowl, prepare the sauce by mixing chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
- Heat a wok or large skillet over high heat until lightly smoking. Add 2 tablespoons of oil and cook the chicken in a single layer until it turns opaque. Remove and set aside.
- Lower the heat to medium, add 1 tablespoon of oil, and sauté the garlic and onion for about 20 seconds. Add Shaoxing wine to deglaze the pan.
- Add bell peppers, celery, and additional black pepper. Stir-fry for 30 seconds.
- Pour in the prepared sauce and bring to a simmer, scraping up any browned bits on the pan.
- Add the cornstarch slurry and stir until the sauce thickens to a gravy-like consistency.
- Return the chicken to the pan and toss to coat evenly in the sauce. Adjust thickness or seasoning if needed.
- Serve hot over steamed rice.
Notes
- Use chicken thighs for a juicier texture and more flavor.
- If vegetables overcook, reduce heat and cook for less time.
- No wok? A nonstick skillet works just fine.
- Dry sherry or chicken broth can replace Shaoxing wine.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 742 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 54 mg