Black Pepper Chicken

Let’s make a better-than-takeout black pepper chicken with crisp bell peppers, celery, and a savory black pepper stir-fry sauce in under 30 minutes!

Course Dinner, Lunch

Cuisine Chinese

Keyword black pepper chicken, chicken and black pepper, Chinese black pepper chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 326kcal

Author Megan

Marinate the chicken. In a large mixing bowl, combine the chicken, cornstarch, salt, black pepper, oyster sauce, and Shaoxing wine. Mix until well combined and set aside to marinate for 15 minutes.
Make the sauce. In a small bowl, mix the chicken stock, light soy sauce, dark soy sauce, Shaoxing wine, sugar, black pepper, sesame oil, and cornstarch until smooth.
Cook the chicken. Heat 2 tablespoons of oil in a wok or large skillet over medium-high to high heat until hot. Sear the chicken for 2-3 minutes on each side until lightly browned and cooked through. Remove and set aside.
Stir-fry the vegetables. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the garlic, ginger, and onion, and sauté for 1-2 minutes until fragrant. Then add the red and green bell peppers and celery, tossing for 1-2 minutes until slightly softened.
Combine everything. Add the cooked chicken and sauce back to the wok. Bring the sauce to a simmer for 30 seconds to thicken, then toss until everything is evenly coated.
Serve. Enjoy the dish with steamed rice!

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