Black Pepper Chicken Stir-Fry
Moist chicken cubes seasoned with a tasty, tangy sauce, black pepper chicken is an easy Chinese stir-fry dish not to miss.
Ingredients
For the Chicken
- 1 ½ lbs chicken breast or thighs
- 2 tsp ginger julienned
- 2 tsp cornstarch
- 2 tbsp water
- 2 tsp sesame oil
For the sauce
- 1 tbsp ground black pepper
- 4 tsp cornstarch
- 6 tbsp oyster sauce
- 2 tsp light sauce sauce
- 2 tsp dark soy sauce
- 6 tbsp water
Also needed
- 4 tbsp cooking oil
- 1 red bell pepper diced
- 2 small onions diced
- ¼ lbs celery diced
- 2 tbsp scallions finely chopped
Instructions
- Trim excess fat from chicken and cube into 1/4-inch pieces.
- Place the chicken, ginger, cornstarch & water in a bowl. Rub and mix until no liquid can be seen. Add sesame oil. Mix then set aside.1 1/2 lbs chicken, 2 tsp ginger, 2 tsp cornstarch, 2 tsp sesame oil, 2 tbsp water
- Mix all the ingredients for the sauce.1 tbsp ground black pepper, 4 tsp cornstarch, 6 tbsp oyster sauce, 2 tsp light sauce sauce, 2 tsp dark soy sauce, 6 tbsp water
- Heat up the oil in a wok over high heat. Add the chicken. Stir fry until the chicken cubes become pale on the surface.4 tbsp cooking oil
- Add onion, bell pepper and celery. Fry for 10 minutes or so until the chicken is fully cooked and the onions are cooked to your taste.1 red bell pepper, 2 small onions, 1/4 lbs celery
- Pour in the sauce (stir well beforehand). Fry until it becomes thick and coats the chicken and vegetables evenly.
- Sprinkle scallions over. Dish out and serve immediately with plain rice.2 tbsp scallions
Notes
- I prefer chicken breast (skinless & boneless) for this dish. Please feel free to substitute with chicken thighs if you wish.
- Dark soy sauce is to enhance the appetizing color of the dish. Skip it if you don’t have it in hand. In this case, increase light soy sauce (or regular soy sauce) to 2 teaspoons.
- This recipe is tested and approved.
Tried this recipe?Let us know how it was!
