Black Pepper Chicken
Black Pepper Chicken
This spicy, saucy, and tasty Chinese-style chicken is perfect for a quick dinner or meal prep. The chicken is soft, juicy, and full of flavor!
Ingredients Table
| For Marinated Chicken | For Sauce | For Stir-Fry |
|---|---|---|
| 3 Tbsp low-sodium soy sauce 3 Tbsp rice wine or sherry 1 tsp sesame oil 3 garlic cloves, minced 1 tsp black pepper ½ tsp salt ¾ cup cornstarch (divided) 1½ chicken breasts, diced |
⅓ cup oyster sauce ⅓ cup rice wine or sherry 1 Tbsp black pepper 1 garlic clove, minced ⅓ cup chicken stock 1 Tbsp soy sauce |
3 Tbsp vegetable oil Salt, to taste 1 bell pepper, diced 3 celery stalks, sliced 2 garlic cloves, sliced 3 scallions, sliced Steamed rice for serving |
Ingredients Description
Chicken: Boneless, skinless chicken breast is used for easy cooking and soft texture.
Cornstarch: Used for marination and to make the chicken crispy.
Sauces: Soy sauce, oyster sauce, and rice wine add rich, umami flavor.
Vegetables: Bell pepper and celery add crunch and color to the dish.
Garlic & Scallions: Add strong aroma and taste to the stir fry.
Oil: Any neutral oil like canola or vegetable oil is perfect for frying.
Cooking Instructions
- Marinate the Chicken: Mix soy sauce, rice wine, sesame oil, garlic, pepper, salt, and 6 Tbsp of cornstarch. Add chicken and coat well. Let it sit for 15–20 minutes.
- Make Sauce: In another bowl, mix all sauce ingredients and keep aside.
- Fry Chicken: Coat marinated chicken with remaining 6 Tbsp cornstarch. Heat oil in a pan or wok. Fry chicken in batches for 4–5 minutes until crispy and golden. Remove to a paper towel.
- Stir-Fry Vegetables: In the same wok, add oil and cook bell peppers and celery with a pinch of salt for 2 minutes on high flame.
- Add Garlic & Scallions: Add sliced garlic and white part of scallions. Cook 2 more minutes, stirring often.
- Add Sauce & Chicken: Pour in sauce and let it boil until it reduces by half (about 3 minutes). Add chicken back to the wok in batches and coat with sauce.
- Serve: Garnish with scallion greens and serve hot with steamed rice.
Nutrition Info (Approx. per serving)
- Calories: 360
- Protein: 25g
- Carbs: 22g
- Fat: 18g
- Fiber: 2g
- Sodium: 780mg
Cooking Tips
- Use freshly ground black pepper for stronger flavor.
- Don’t overcrowd the pan while frying chicken—cook in batches.
- If you don’t have a wok, a large nonstick pan works well.
- Prep all ingredients before starting to cook for fast stir-frying.
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