Description
Savory, bold, and packed with flavor! This Black Pepper Chicken stir-fry is the perfect homemade takeout dish. With tender, juicy chicken coated in a rich, peppery sauce, this quick and easy recipe will become a go-to for weeknight meals. 🍛🔥
Ingredients
Scale
For the Chicken:
- 12 oz boneless, skinless chicken breast (or thighs), sliced
- 3 tbsp water
- 1 tsp cornstarch
- 1 tsp neutral oil (vegetable or canola oil)
- 2 tsp oyster sauce
- 1/2 tsp coarsely ground black pepper
For the Sauce:
- 1/2 cup low-sodium chicken stock
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tsp dark soy sauce
- 1/2 tsp sesame oil
For Stir-Frying:
- 3 tbsp neutral oil (divided)
- 2 cloves garlic, finely chopped
- 1 medium onion, cut into wedges
- 1 tbsp Shaoxing wine
- 1/2 bell pepper, cut into 1-inch pieces
- 1 stalk celery, thinly sliced
- 1 tsp coarsely ground black pepper
- 1 1/2 tsp cornstarch (mixed with 2 tbsp water to form a slurry)
Instructions
Preparing the Chicken:
- In a bowl, mix sliced chicken with water, cornstarch, oil, oyster sauce, and black pepper.
- Rub the marinade into the chicken until fully absorbed.
- Set aside for at least 10 minutes to allow flavors to blend.
Cooking the Chicken:
- Heat a wok or large skillet over high heat until smoking.
- Add 2 tbsp oil and spread the chicken in a single layer.
- Sear for 2-3 minutes, stirring occasionally, until lightly golden and opaque.
- Remove the chicken and set aside.
Stir-Frying the Vegetables & Sauce:
- Without washing the wok, add 1 tbsp oil and sauté garlic and onions for 20 seconds.
- Pour in Shaoxing wine around the edges to deglaze.
- Stir in bell peppers and celery, followed by black pepper. Cook for another 30 seconds.
Bringing It All Together:
- Pour in the prepared sauce mixture and bring to a simmer.
- Add the cornstarch slurry, stirring constantly until the sauce thickens.
- Return the cooked chicken to the wok and toss to coat evenly in the sauce.
- Simmer for 1-2 minutes, adjusting sauce thickness as needed.
- Serve hot with steamed rice or noodles.
Notes
- For Extra Flavor: Use freshly cracked black pepper for a bolder taste.
- Alternative Protein: Swap chicken for beef, shrimp, or tofu.
- Pairing Suggestions: Serve with steamed rice, garlic noodles, or a fresh Asian slaw.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Stir-Frying
Nutrition
- Serving Size: 4
- Calories: ~280 kcal
- Sugar: ~4g
- Sodium: ~650mg
- Fat: ~14g
- Saturated Fat: ~2g
- Unsaturated Fat: ~12g
- Trans Fat: 0g
- Carbohydrates: ~9g
- Fiber: ~2g
- Protein: ~28g
- Cholesterol: ~70mg
Keywords: black pepper chicken, easy stir-fry, homemade takeout, Chinese chicken recipe, quick dinner idea, high-protein meal, stir-fried chicken, peppery chicken dish, wok cooking, easy Asian recipes