Description
A flavorful and savory chicken dish cooked with a bold kick of coarsely ground black pepper, tender chicken pieces, and a rich, balanced sauce. Perfect served over steamed rice for a comforting and satisfying meal.
Ingredients
For the chicken:
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12 ounces boneless skinless chicken breast or thighs
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3 tablespoons water
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1 teaspoon cornstarch
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1 teaspoon neutral oil (vegetable, canola, or avocado oil)
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2 teaspoons oyster sauce
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½ teaspoon coarsely ground black pepper
For the rest of the dish:
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½ cup low sodium chicken stock
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1 tablespoon oyster sauce
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1 tablespoon light soy sauce
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1 teaspoon sugar
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2 teaspoons dark soy sauce
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½ teaspoon sesame oil
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3 tablespoons neutral oil, divided
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2 cloves garlic, finely chopped
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1 medium onion, cut into wedges
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1 tablespoon Shaoxing wine
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½ bell pepper (any color), cut into 1-inch pieces
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1 stalk celery, thinly sliced on an angle
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1 teaspoon coarsely ground black pepper
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1½ teaspoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Cut chicken into bite-sized pieces. In a bowl, combine chicken with 3 tbsp water, 1 tsp cornstarch, 1 tsp neutral oil, 2 tsp oyster sauce, and ½ tsp black pepper. Mix and marinate briefly.
- Heat 2 tbsp neutral oil in a wok or skillet over medium-high heat. Add chicken and cook until no longer pink. Remove chicken and set aside.
- In the same pan, add remaining 1 tbsp oil. Sauté garlic and onion until fragrant and slightly softened.
- Add bell pepper and celery, stir-fry for 1–2 minutes.
- Pour in chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, sesame oil, and Shaoxing wine. Stir to combine.
- Return chicken to the pan. Sprinkle with 1 tsp coarsely ground black pepper.
- Stir slurry (cornstarch mixed with water), then add to the pan, stirring until the sauce thickens and coats the ingredients.
- Cook for another minute, then remove from heat and serve immediately.
Notes
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Adjust black pepper amount according to spice preference.
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Shaoxing wine can be substituted with dry sherry or omitted if unavailable.
- Serve best with steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese