Chinese Black Pepper Chicken Stir-Fry

Name: Chinese Black Pepper Chicken Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz boneless skinless chicken breast; 1/2 bell pepper; 1 stalk celery; 1 medium onion; 2 cloves garlic; 1/2 cup low-sodium chicken stock; 5 tsp oyster sauce; 1 tbsp light soy sauce; 2 tsp dark soy sauce; 1 tbsp Shaoxing wine; 10 tsp neutral oil; 2 tsp cornstarch; 4 tbsp water; 1 tsp sugar; 1/2 tsp sesame oil; 1 1/2 tsp coarsely ground black pepper

This Chinese black pepper chicken is glossy, savory, and packed with crisp-tender vegetables. Thin slices of chicken are quickly seared, then tossed in a peppery brown sauce that is perfect over steamed rice.

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken breast
12 oz
bell pepper
0.5
celery
1 stalk
medium onion
1
garlic
2 cloves
low-sodium chicken stock
0.5 cup
oyster sauce
5 tsp
light soy sauce
1 tbsp
dark soy sauce
2 tsp
Shaoxing wine
1 tbsp
neutral oil
10 tsp
cornstarch
2 tsp
water
4 tbsp
sugar
1 tsp
sesame oil
0.5 tsp
coarsely ground black pepper
0.5 tsp

Step-by-Step Instructions

Slice the chicken thinly across the grain. In a bowl, combine the chicken with 3 tbsp water, 1 tsp cornstarch, 1 tsp neutral oil, 2 tsp oyster sauce, and 1/2 tsp coarsely ground black pepper. Massage until the liquid is absorbed, then let it marinate for 10 minutes.

In a small bowl, whisk together the chicken stock, remaining oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set this sauce near the stove before you begin stir-frying.

Heat a wok or large skillet over high heat until very hot. Add 2 tbsp neutral oil, then spread the chicken in a single layer. Sear for 1 to 2 minutes, turning just until the pieces turn opaque. Transfer the chicken to a plate; it will finish cooking later.

Reduce the heat to medium. Add the remaining 1 tbsp neutral oil, then stir-fry the garlic and onion for about 20 seconds, just until fragrant. Pour the Shaoxing wine around the hot sides of the wok and stir to loosen any browned bits.