Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 12 oz boneless skinless chicken breast or thighs, thinly sliced; 3 tbsp water; 1 tsp cornstarch; 1 tsp neutral oil (vegetable, avocado, or canola); 2 tsp oyster sauce; ½ tsp coarsely ground black pepper; ½ cup low-sodium chicken stock; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp sugar; 2 tsp dark soy sauce; ½ tsp sesame oil; 3 tbsp neutral oil (divided); 2 garlic cloves, finely chopped; 1 medium onion, cut into wedges; 1 tbsp Shaoxing wine (or dry sherry); ½ bell pepper (any color), cut into 1-inch pieces; 1 stalk celery, thinly sliced on an angle; 1 tsp coarsely ground black pepper; 1½ tsp cornstarch + 2 tbsp water (to make slurry)

Ingredients

Scale

For the Chicken (Marinade):

12 oz boneless skinless chicken breast or thighs, thinly sliced
3 tbsp water
1 tsp cornstarch
1 tsp neutral oil (vegetable, avocado, or canola)
2 tsp oyster sauce
½ tsp coarsely ground black pepper

For the Sauce:

½ cup low-sodium chicken stock
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
2 tsp dark soy sauce
½ tsp sesame oil

For Stir-Frying:

3 tbsp neutral oil (divided)
2 garlic cloves, finely chopped
1 medium onion, cut into wedges
1 tbsp Shaoxing wine (or dry sherry)
½ bell pepper (any color), cut into 1-inch pieces
1 stalk celery, thinly sliced on an angle
1 tsp coarsely ground black pepper
1½ tsp cornstarch + 2 tbsp water (to make slurry)

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Instructions

Marinate the Chicken:
In a bowl, combine chicken slices, water, cornstarch, oil, oyster sauce, and black pepper. Massage with hands until liquid is absorbed. Let rest for 10 minutes.
Prepare the Sauce:
In a separate bowl, whisk together chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
Sear the Chicken:
Heat a wok or large skillet over high heat. Add 2 tbsp oil. Add chicken in a single layer. Sear until opaque (about 2–3 minutes). Remove and set aside.
Cook Aromatics and Veggies:
In the same wok, add 1 tbsp oil. Sauté garlic and onion for 20 seconds. Add Shaoxing wine around the edges. Stir in bell pepper, celery, and 1 tsp black pepper. Cook 30 seconds.
Simmer the Sauce:
Pour in the prepared sauce. Stir and bring to a simmer, scraping up any browned bits.
Thicken the Sauce:
Stir the cornstarch slurry and pour into the sauce while stirring. Let it thicken for 10–15 seconds.
Finish the Dish:
Return the chicken and its juices to the wok. Toss everything together until evenly coated and the sauce thickens to your liking.
Serve:
Serve hot over steamed jasmine rice or stir-fried noodles. Garnish with more black pepper or sesame seeds if desired.

Notes

For extra heat, add chili flakes or Thai chilies.
Marinating the chicken helps lock in moisture and flavor.
Dark soy sauce gives color, so adjust to your preference.
To make it gluten-free, use tamari and gluten-free oyster sauce.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Chinese-American
Diet: Gluten Free