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Black Pepper Chicken
Black Pepper Chicken

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Black Pepper Chicken

Online recipe · as published / commonly shared

Serves: 4 · Prep 20 min · Cook 10 min · Total 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A Chinese takeout stir-fry cooked in a hot wok. Coarse black pepper gives it its bite.

In a bowl, add the sliced chicken with the marinade:

12 ounces boneless skinless chicken breast (or thighs)

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

Rub the marinade in by hand until the chicken absorbs all the liquid. Set aside for 10 minutes.

For the sauce, add to a small bowl or measuring cup:

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

Stir until well-combined, and set aside.

Heat the wok over high heat until smoking. Add 2 tablespoons of oil:

3 tablespoons neutral oil (divided)

Add the chicken in a single layer. Sear until opaque on all sides, a couple of minutes. Turn off the heat, remove the chicken, and set aside. The chicken will be 80-90% done; it finishes cooking at the end.

Without washing the wok, turn the heat to medium. Add another tablespoon of oil, along with:

2 cloves garlic (finely chopped)

1 medium onion (cut into wedges)

Stir-fry for 20 seconds. Then add around the perimeter :

1 tablespoon Shaoxing wine

Add the peppers and celery, along with the 1 teaspoon black pepper:

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

Stir-fry for another 30 seconds.

Pour in:

the sauce

Stir around the sides with a spatula to deglaze. Let it simmer.

Stir up the cornstarch and water slurry:

1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry)

Drizzle into the sauce while stirring constantly. Simmer 10 to 15 seconds until thick and gravy-like. Toss in the chicken and its juices. Stir-fry until coated and the sauce is as thick as desired.

Adjust the sauce as needed. For a darker brown sauce, add a dash more dark soy sauce. If too thin, add more cornstarch slurry. If too thick, add more chicken stock or water. Serve with steamed rice.

Citations

Cookbook ancestor

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Reference: Ching's Chinese Food in Minutes by Ching-He Huang (2009). Publisher: GARDNERS VI BOOKS AMS006, 2009 edition, hardcover, ISBN 978-0007265008.

We put this together for personal use. See the citations. This is not a cookbook reprint.