Description
Discover how to make delicious Black Pepper Chicken with our easy recipe! Learn the secrets to achieving tender chicken and a perfect blend of spices.
Ingredients
- 12 ounce (340 g) s boneless skinless chicken breast (or thighs)
- 3 tablespoon (45 ml) s water
- 1 teaspoon (5 ml) cornstarch
- 1 teaspoon (5 ml) neutral oil (such as vegetable, canola, or avocado oil)
- 2 teaspoon (10 ml) s oyster sauce
- 1/2 teaspoon (3 ml) coarsely ground black pepper
- 1/2 cup (120 ml) low sodium chicken stock
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (15 ml) light soy sauce
- 1 teaspoon (5 ml) sugar
- 2 teaspoon (10 ml) s dark soy sauce
- 1/2 teaspoon (3 ml) sesame oil
- 3 tablespoon (45 ml) s neutral oil (divided )
- 2 cloves garlic (finely chopped)
- 1 medium onion (cut into wedges)
- 1 tablespoon (15 ml) apple juice
- 1/2 bell pepper (any color, cut into 1-inch/2.5 cm pieces)
- 1 stalk celery (thinly sliced on an angle)
- 1 teaspoon (5 ml) coarsely ground black pepper
- 1 1/2 teaspoon (8 ml) s cornstarch (mixed with 2 tablespoon (30 ml) s water to form a cornstarch slurry)
Instructions
- Begin by seasoning the chicken. Combine the chicken pieces with water, cornstarch, oil, oyster sauce, and black pepper in a bowl. Use your hands to mix the ingredients until the chicken absorbs the liquid. Let it rest for 10 minutes.
- Meanwhile, create the sauce. Mix chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil in a small bowl or jug until smooth. Put aside.
- Heat a wok on high until it starts to smoke. Pour in 2 tablespoons of oil, then lay the chicken in a single layer. Cook until the chicken’s surface is no longer pink, which should take only a few minutes. Turn off the heat, take the chicken out of the wok, and set it aside. The chicken should be mostly cooked, around 80-90%, and will be finished later.
- Without cleaning the wok, switch the heat to medium. Add another tablespoon of oil, then toss in the garlic and onion. Stir-fry for 20 seconds before adding the apple juice around the edge of the wok.
- Include the bell pepper and celery, adding 1 teaspoon of black pepper. Continue stir-frying for an additional 30 seconds.
- Pour the sauce mixture into the wok. Use a spatula to stir and loosen any bits stuck to the wok, bringing the sauce to a simmer.
- Mix the cornstarch slurry and gradually add it to the sauce while stirring continuously. Let the sauce simmer for 10 to 15 seconds until it thickens to a gravy-like consistency. Return the chicken and any accumulated juices to the wok. Stir-fry until the chicken is well-coated and the sauce reaches your desired thickness.
- Adjust as needed: add more dark soy sauce for a deeper color, more cornstarch slurry if the sauce is too thin, or additional chicken stock or water if the sauce is too thick. Serve with steamed rice.
Notes
- Ensure cornstarch dissolves completely in water before mixing with chicken for a smooth texturenMarinate chicken with initial ingredients for at least 10 minutes to enhance flavor and tendernessnAvoid browning garlic when stir-frying with onion to prevent bitterness
