Black Pepper Chicken

Method9 steps · about 30 min

1. 1

   Step 1: Combine the sliced 12 oz chicken breast with the marinade’s 3 tbsp water, 1 tsp cornstarch, 1 tsp neutral oil, 2 tsp oyster sauce and ½ tsp coarsely ground black pepper. Massage until the chicken has absorbed the liquid. Cover and refrigerate for 10 minutes while preparing the other ingredients.

   Chicken marinade ready · 10 minUses 12 oz boneless skinless chicken breast, thinly sliced · 3 tbsp water for chicken marinade · 1 tsp cornstarch for chicken marinade · 1 tsp neutral oil for chicken marinade · 2 tsp oyster sauce for chicken marinade · ½ tsp coarsely ground black pepper for chicken marinade

2. 2

   Step 2: In a separate bowl, mix all ½ cup ready chicken stock, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp sugar, 2 tsp dark soy sauce and ½ tsp sesame oil. Before heating the wok, chop the garlic (2 cloves), cut the onion (1) into wedges, and prepare the bell pepper (½) and celery (1 stalk). Set out the separate 1 tsp black pepper for the vegetables. In another bowl, mix the finishing slurry’s 1½ tsp cornstarch with its separate 2 tbsp water. Have any optional dark soy sauce, extra ready slurry and thinning water nearby.

   Uses ½ cup ready low-sodium chicken stock for sauce · 1 tbsp oyster sauce for stir-fry sauce · 1 tablespoon light soy sauce · 1 teaspoon sugar · 2 teaspoons dark soy sauce · 1/2 teaspoon sesame oil · 2 cloves garlic (finely chopped) · 1 medium onion (cut into wedges)

   
3. 3

   Step 3: Heat the wok over high heat until just smoking. Add the first 2 tbsp frying oil and spread all the marinated chicken from step 1 in a single layer. Sear, turning as needed, until opaque on every side, using a couple of minutes as a guide. Turn off the heat before lifting the partly cooked chicken onto a plate, retaining its juices and the wok drippings; it will finish cooking in the sauce.

   Uses First 2 tbsp frying oil · All marinated chicken from step 1

   
4. 4

   Step 4: Return the unwashed wok and its drippings from step 3 to medium heat. Add the remaining 1 tbsp frying oil, then all the prepared garlic and onion from step 2. Stir-fry for 20 seconds. Pour the 1 tbsp Shaoxing wine around the edge of the wok.

   Add stir-fry wine · 1 minUses Wok drippings after lifting the chicken · Remaining 1 tbsp frying oil · All prepared garlic and onion from step 2 · 1 tablespoon Shaoxing wine

   
5. 5

   Step 5: Add the prepared bell pepper, celery and separate 1 tsp black pepper from step 2 to the garlic and onion from step 4. Stir-fry for another 30 seconds.

   Add the prepared sauce · 1 minUses Garlic, onion, oil and wine in the wok · All bell pepper, celery and the separate 1 tsp black pepper from step 2

   
6. 6

   Step 6: Pour the sauce bowl from step 2 into the vegetables from step 5. Stir around the sides of the wok to loosen the browned bits and bring the sauce to a simmer.

   Uses Pepper-seasoned stir-fried vegetables · The complete sauce bowl from step 2

7. 7

   Step 7: Stir the finishing slurry from step 2 again, then drizzle it into the simmering vegetable sauce from step 6 while stirring constantly. Simmer for 10–15 seconds, checking from 10 seconds, until thick and gravy-like.

   Check thickened pepper sauce · 1 minUses Vegetables in simmering stir-fry sauce · All slurry made with 1½ tsp cornstarch and 2 tbsp water in step 2

   
8. 8

   Step 8: Return all the lifted chicken and plate juices from step 3 to the thickened vegetable sauce from step 7. Stir-fry until the chicken is coated and fully cooked to at least 74°C in the thickest pieces.

   Uses Vegetables in thickened pepper sauce · All lifted chicken and plate juices from step 3

   
9. 9

   Step 9: Taste the fully cooked chicken and vegetables from step 8. If needed, add a little extra dark soy sauce for color, extra ready cornstarch slurry for thickness, or water to thin the sauce. After any extra slurry, return to a simmer and stir until the starch is cooked and the sauce thickens; keep the chicken fully hot at 74°C. Serve as four portions with separately prepared steamed rice.

   Uses Fully cooked black pepper chicken and vegetables · Additional dark soy sauce, if needed · Additional ready cornstarch-and-water slurry, if needed · Additional water, if needed to thin the sauce · Ready steamed rice for serving