Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Black Pepper Chicken

Black Pepper Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings
  • Category: Main Course
  • Method: Stir-Frying
  • Cuisine: Chinese
  • Diet: Low Salt

Description

Black Pepper Chicken is a flavorful stir-fry dish featuring tender chicken pieces coated in a savory black pepper sauce with aromatic vegetables. Quick to make and perfect for a weeknight dinner.

Ingredients

Units Scale
  • 2 chicken breasts, boneless, skinless, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 3 stalks celery, chopped
  • 1 small white onion, chopped
  • Black Pepper Sauce:
    • 1 tablespoon vegetable oil
    • 2 teaspoons garlic, minced
    • 2 teaspoons ginger, minced
    • 2 teaspoons shallot, minced
    • 1/4 cup Shaoxing wine
    • 2 tablespoons oyster sauce
    • 1 tablespoon rice wine vinegar
    • 2 tablespoons dark soy sauce
    • 2 tablespoons light soy sauce, low sodium
    • 1 tablespoon coarse black pepper
  • Cornstarch Slurry:
    • 1 teaspoon cornstarch
    • 1 teaspoon water

Instructions

  1. In a bowl, combine chicken pieces with 1 tablespoon cornstarch, 1 teaspoon black pepper, salt, garlic powder, and ginger powder. Toss to coat.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. In the same skillet, add garlic, ginger, and shallot. Sauté for 1-2 minutes until fragrant.
  4. Add celery and onion, stir-fry for 2-3 minutes until slightly tender.
  5. Pour in Shaoxing wine, oyster sauce, rice wine vinegar, dark and light soy sauces, and coarse black pepper. Stir to combine and bring to a simmer.
  6. Return chicken to the skillet and toss with the sauce.
  7. Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Add to the skillet and cook for 1-2 minutes until sauce thickens.
  8. Serve hot with steamed rice or noodles.

Notes

  • Adjust black pepper according to desired spiciness.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • Vegetables can be swapped or added, such as bell peppers or snow peas.
  • Serve immediately to enjoy the best texture and flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 850mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 85mg

Find it online: https://cooktune.com/black-pepper-chicken/