Description
This Black Pepper Chicken Stir-Fry is a bold and savory dish featuring tender chicken slices, sweet onions, and crisp bell peppers tossed in a rich black pepper sauce. Quick to prepare and full of umami, it’s perfect for a flavorful dinner served with steamed rice.
Ingredients
Scale
- For the Chicken:
- 12 oz boneless, skinless chicken breast or thighs, sliced thin
- 3 tbsp water
- 1 tsp cornstarch
- 1 tsp neutral oil (vegetable or canola)
- 2 tsp oyster sauce
- ½ tsp coarsely ground black pepper
- For the Sauce:
- ½ cup low-sodium chicken stock
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tsp dark soy sauce
- ½ tsp sesame oil
- Other Ingredients:
- 3 tbsp neutral oil (divided)
- 2 cloves garlic, minced
- 1 medium onion, cut into wedges
- 1 tbsp Shaoxing wine
- ½ bell pepper, cut into chunks
- 1 stalk celery, sliced diagonally
- 1 tsp coarsely ground black pepper
- 1½ tsp cornstarch + 2 tbsp water (slurry)
Instructions
- Marinate the Chicken: In a bowl, combine chicken with water, cornstarch, oil, oyster sauce, and black pepper. Rub until liquid is absorbed. Let marinate for 10 minutes.
- Prepare the Sauce: In a small bowl, mix together chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
- Cook the Chicken: Heat a wok over high heat until smoking. Add 2 tbsp of oil. Add chicken in a single layer and sear until 80–90% cooked. Remove and set aside.
- Cook the Aromatics: Add remaining 1 tbsp oil to the wok. Add garlic and onion wedges. Stir-fry for 20 seconds. Pour Shaoxing wine around the edges of the wok.
- Add Vegetables: Stir in bell pepper, celery, and additional black pepper. Cook for about 30 seconds.
- Add Sauce and Finish: Pour in prepared sauce, stir well, and bring to a simmer. Add cornstarch slurry to thicken the sauce. Return chicken to the wok and toss until evenly coated.
- Serve: Adjust seasoning to taste and serve immediately with steamed rice.
Notes
For extra heat, add a pinch of crushed red pepper or chili oil. You can substitute Shaoxing wine with dry sherry or omit it if necessary. This dish reheats well for next-day lunches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
Keywords: black pepper chicken, Chinese stir-fry, easy wok recipes, weeknight chicken dinner