Sizzling Black Pepper Chicken

Ingredients

• 1 lb boneless, skinless chicken breast (Thinly sliced or cut into bite-size pieces)
• 2 tbsp cornstarch (For the chicken marinade/coating)
• 1 tbsp soy sauce (For the chicken marinade)
• 1 tsp sesame oil (For the chicken marinade)
• 2 tbsp vegetable oil (For searing and stir-frying)
• 2 tbsp soy sauce (For the sauce)
• 1 tbsp dark soy sauce (For color and deeper flavor)
• 2 tbsp oyster sauce (For the sauce)
• 1 tbsp Shaoxing wine (For the sauce)
• 0.5 cup chicken broth (For the sauce)
• 1 tbsp ground black pepper (Use less or more to taste; the dish should be noticeably peppery)
• 3 cloves garlic (Minced)
• 1 tbsp fresh ginger (Minced or finely grated)
• 1 yellow onion (About 150 g, cut into chunky wedges or bite-size pieces)
• 2 stalks celery (About 80 g, sliced on the diagonal)
• 3 cups cooked white rice (For serving)

Steps

1. 1

   Prepare all of the stir-fry ingredients before heating the wok. Slice the chicken, cut the onion into chunky pieces, slice the celery, and mince the garlic and ginger. Stir-frying moves quickly, so keep the ingredients close at hand.

2. 2

   Place the sliced chicken in a bowl and add the cornstarch, soy sauce, and sesame oil. Toss thoroughly so every piece is lightly coated, then marinate for about 15 minutes.

3. 3

   In a separate bowl, combine the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, chicken broth, and ground black pepper. Stir until evenly mixed and set aside.

4. 4

   Heat a wok over high heat until it is ripping hot and a drop of water evaporates immediately. Add the vegetable oil and swirl to coat the cooking surface.

5. 5

   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 nearly cooked through, about 3 to 4 minutes more. Transfer the chicken to a plate.

6. 6

   Add the garlic and ginger to the hot wok. Stir-fry for about 20 to 30 seconds, just until fragrant; do not let them burn.

7. 7

   Add the onion and stir-fry for 1 to 2 minutes, until it begins to soften while retaining some bite.

8. 8

   Add the celery and stir-fry briefly, about 1 minute, so it becomes hot and slightly tender but remains crisp.

9. 9

   Return the seared chicken to the wok. Pour in the prepared black pepper sauce and toss continuously until the chicken and vegetables are evenly coated and the sauce is glossy and lightly thickened, about 1 to 2 minutes. Ensure the chicken reaches 165°F/74°C internally.

10. 10

    Serve immediately over steaming hot white rice.

Notes

The transcript provides the ingredient types and cooking sequence but not the original measurements; quantities are practical estimates. For best texture, keep the wok very hot and avoid overcrowding it. The sauce is intended to be distinctly peppery and glossy.

Nutrition per serving

• main
• stir-fried
• quick dinner
• high-protein
• takeout-style
• chicken
• weeknight dinner