Easy Chinese Black Pepper Chicken Stir Fry (Print version)
Tender chicken, crisp vegetables, and a glossy black pepper sauce come together fast in this easy Chinese-style stir fry.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken thighs, thinly sliced
02 -
1 tablespoon soy sauce
03 -
1 teaspoon cornstarch
04 -
1 teaspoon neutral oil
05 -
1/4 teaspoon freshly ground black pepper
For the black pepper sauce
06 -
1/3 cup (80 ml) low-sodium chicken broth
07 -
2 tablespoons soy sauce
08 -
1 tablespoon oyster sauce
09 -
1 teaspoon sugar
10 -
1 teaspoon freshly ground black pepper, or more to taste
11 -
1 teaspoon cornstarch
For the stir fry
12 -
2 tablespoons neutral oil, divided
13 -
1/2 medium yellow onion, sliced
14 -
1 red bell pepper, sliced
15 -
1 green bell pepper, sliced
16 -
2 celery ribs, sliced on the bias
17 -
3 garlic cloves, minced
18 -
1 teaspoon grated fresh ginger
19 -
Cooked rice, for serving
# Instructions:
01 -
Toss the sliced chicken with soy sauce, cornstarch, oil, and black pepper. Let it sit for 10 minutes while you prep the sauce and vegetables.
02 -
In a small bowl, whisk chicken broth, soy sauce, oyster sauce, sugar, black pepper, and cornstarch until smooth. Set aside and stir again before using.
03 -
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil. Stir-fry the onion, bell peppers, and celery for 2-3 minutes until crisp-tender.
05 -
Add the garlic and ginger and stir for 30 seconds, just until fragrant.
06 -
Return the chicken to the pan. Stir the sauce, pour it in, and toss for 1-2 minutes until glossy and thick enough to coat the chicken and vegetables. Serve hot with rice.
# Good to know:
01 -
Best served immediately while the vegetables are still crisp.
02 -
For extra pepper flavor, add another 1/2 teaspoon freshly ground black pepper at the end.