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Zesty Black Pepper Chicken Stir-Fry Recipe

1/2 cup low sodium chicken stock Recipe
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★★★★★

5.1 from 23 reviews

This Black Pepper Chicken recipe is a flavorful and savory dish that combines tender chicken with a rich, peppery sauce. Perfect for a quick and satisfying weeknight meal!

Ingredients

Scale

For the chicken:

  • 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

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

  1. Marinate the Chicken: In a bowl, combine the sliced chicken, 3 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon neutral oil, 2 teaspoons oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Use your hands to rub the marinade into the chicken until all the liquid has been absorbed. Set aside for 10 minutes.
  2. Prepare the Sauce Mixture: In a small bowl or measuring cup, combine the low sodium chicken stock, 1 tablespoon oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir well until all ingredients are combined, then set aside.
  3. Sear the Chicken: Heat your wok over high heat until it begins to smoke. Add 2 tablespoons of neutral oil, then add the marinated chicken in a single layer. Sear the chicken until it is opaque on all sides, which should only take a couple of minutes. Turn off the heat, remove the chicken from the wok, and set it aside. The chicken should be 80-90% cooked at this point.
  4. Sauté Aromatics and Vegetables: Without washing the wok, turn the heat to medium. Add the remaining 1 tablespoon of neutral oil, along with the finely chopped garlic and onion wedges. Stir-fry for 20 seconds. Then, carefully pour the Shaoxing wine around the perimeter of the wok.
  5. Add Remaining Vegetables and Seasoning: Add the bell pepper pieces and thinly sliced celery to the wok, along with the 1 teaspoon of coarsely ground black pepper. Stir-fry for another 30 seconds.
  6. Simmer and Thicken Sauce: Pour in the prepared sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze any bits, and allow it to come to a simmer.
  7. Finish the Dish: Stir up the cornstarch and water slurry (1 1/2 teaspoons cornstarch mixed with 2 tablespoons water). While stirring constantly, slowly drizzle the slurry into the simmering sauce. Allow the sauce to simmer for 10 to 15 seconds until it thickens to a gravy-like consistency. Return the seared chicken and any accumulated juices to the wok. Stir-fry until the chicken is thoroughly coated in the sauce and the sauce has thickened to your desired consistency.
  8. Adjust and Serve: Taste and adjust seasonings as needed. If you prefer a darker brown sauce, add a dash more dark soy sauce. If the sauce is too thin, add more cornstarch slurry. If it’s too thick, add a little more chicken stock or water. Serve immediately with steamed rice.

Nutrition

Keywords: Black Pepper Chicken, Stir Fry, Chinese Chicken Recipe

Find it online: https://yumwithmia.com/12-cup-low-sodium-chicken-stock-recipe/