Sizzling Black Pepper Chicken
Herman at Home cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
Juicy seared chicken breast stir-fried with crisp vegetables and coated in a glossy, peppery black pepper sauce. Serve over hot white rice for an easy takeout-style dinner.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 15 g
- 5 g
- 25 g
- 30 g
- 15 g
- 15 g
- 120 g
- 150 g
- 80 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.84 kg before cooking, which is about 460 g per serving.
Steps
Slice the chicken breasts thinly into bite-size pieces. Prepare the stir-fry vegetables by cutting the onion into chunky wedges, slicing the celery diagonally, mincing the garlic, and mincing or finely grating the ginger. Keep the ingredients separate so they can be added quickly to the hot wok.
Place the sliced chicken in a bowl and add the cornstarch, soy sauce, and sesame oil. Toss thoroughly until every piece is lightly coated. Marinate for about 15 minutes while you prepare the sauce.
Make the sauce by whisking together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, chicken broth, and ground black pepper in a small bowl. Set it beside the stove before cooking.
Heat a wok over high heat until it is ripping hot and a drop of water evaporates immediately. Add about 1 tablespoon of the neutral oil and swirl to coat the cooking surface.
Add the marinated chicken in a single layer. Sear it without moving for about 1 to 2 minutes, then stir-fry until browned on the outside and just cooked through, about 3 to 4 minutes total. Transfer the chicken to a plate; do not overcrowd the wok, so cook in batches if necessary.
Add the remaining oil to the hot wok. Add the garlic and ginger and stir-fry for about 20 to 30 seconds, just until fragrant; do not let them burn.
Add the onion wedges and stir-fry for 1 to 2 minutes, keeping them crisp-tender rather than fully soft.
Add the sliced celery and stir-fry for another 1 to 2 minutes, until bright and crisp-tender.
Return the seared chicken and any accumulated juices to the wok. Pour in the prepared black pepper sauce and toss continuously until the chicken and vegetables are evenly coated and the sauce comes to a simmer.
Continue stir-frying for 1 to 2 minutes, until the sauce is glossy and slightly thickened and the chicken reaches 165°F (74 °C) (74°C (165 °F)) internally. Remove the wok from the heat.
Spoon the sizzling black pepper chicken over steaming hot white rice. Garnish with sliced scallions if desired and serve immediately.
Notes
The source supplies the cooking method and sauce components but does not provide written quantities, so the measurements are practical estimates. Keep the wok very hot and avoid overcrowding it to achieve browned chicken and crisp vegetables. Refrigerate leftovers in a covered container for up to 3 days and reheat until hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 535
- Protein
- 46 g
- Carbs
- 55 g
- Fat
- 13 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
