This black pepper chicken stir fry is so delicious and flavorful, and the best part is that it takes less than 15 minutes to prepare. I use chicken breast, which is high in protein and low in calories. The sauce is slightly spicy with black pepper and has an earthy flavor. I bet you’ll eat another bowl of rice. It’s better than takeaway, you should try it.
Tips for black pepper chicken:
Always cut the chicken breast against the grain to loosen the tissue. This is how Chinese restaurants get tender and juicy chicken breasts that are not bland. I show this in the video below.
Cut the chicken breasts into 2 slices and then diagonally into 1/4-inch thick slices. This way all the chicken pieces are the same thickness, they cook faster and are easier to prepare. It won’t take as long and the chicken is tender and juicy. I show this in the video below.
Fry the chicken breast in a hot pan. Spread them out in the pan and don’t overlap them so that you can fry them until golden brown. Stir fry them when the underside is golden brown.
What you need:
Chicken Marinade: 0.6 lb /300g boneless skinless chicken breasts, (sliced 1/4 inch thick) 1 teaspoon soy sauce 1/2 teaspoon dark soy sauce 1/4 teaspoon sugar 4 teaspoons cornstarch 1 tablespoon cooking wine, (Shaoxing wine or dry sherry) Some black pepper 2 teaspoons sesame oil (add it after you mix the chicken and sauce)
Black Pepper Sauce: 2 teaspoons soy sauce 1 teaspoon dark soy sauce 1 tablespoon oyster sauce 1/2 cup water Some black pepper
Other Ingredients: 1/4 onion, cut into 1” cubes 1/2 green bell pepper, cut into 1” cubes 5 cloves chopped garlic
How to make:
Marinate the chicken breast – Cut the chicken breast into 2 slices. Cut the chicken breast diagonally into 1/4-inch thick slices. Marinate the chicken breast with soy sauce, cooking wine, dark soy sauce, sugar, black pepper, and cornstarch. After mixing well, add the sesame oil, mix well and set aside.
Mix the sauce – Mix soy sauce, oyster sauce, water, and black pepper in a medium bowl until well combined. Set aside.
Prepare the vegetables – cut the green bell pepper and onion into 1” cubes.
Stir-fry vegetables – pour oil into a hot pan, add onion and green bell pepper. Stir-fry for 1 minute, transfer to a plate and set aside.
Add the chicken to the same pan and don’t stir until the bottom is golden brown. Add the chopped garlic and stir-fry for 1 minute.
Add the sauce and vegetables and stir-fry for 1 minute. Transfer to a plate.
This black pepper chicken stir fry is so delicious and flavorful, and the best part is that it takes less than 15 minutes to prepare. I use chicken breast, which is high in protein and low in calories. The sauce is slightly spicy with black pepper and has an earthy flavor. I bet you’ll eat another bowl of rice. It’s better than takeaway, you should try it.
Ingredients
Chicken Marinade:
0.6lb/300g boneless skinless chicken breasts, (sliced 1/4 inch thick)
1teaspoonsoy sauce
1/2teaspoondark soy sauce
1/4teaspoonsugar
4teaspoonscornstarch
1tablespooncooking wine, (Shaoxing wine or dry sherry)
Some black pepper
2teaspoonsesame oil (add it after you mix the chicken and sauce)
Black Pepper Sauce:
2teaspoonssoy sauce
1teaspoondark soy sauce
1tablespoonoyster sauce
1/2cupwater
Some black pepper
Other Ingredients:
1/4onion, cut into 1” cubes
1/2green bell pepper, cut into 1” cubes
5gloveschopped garlic
Instructions
Marinate the chicken breast – Cut the chicken breast into 2 slices. Cut the chicken breast diagonally into 1/4-inch thick slices.
Marinate the chicken breast with soy sauce, cooking wine, dark soy sauce, sugar, black pepper, and cornstarch. After mixing well, add the sesame oil, mix well and set aside.
Mix the sauce – Mix soy sauce, oyster sauce, water, and black pepper in a medium bowl until well combined. Set aside.
Prepare the vegetables – cut the green bell pepper and onion into 1” cubes.
Stir-fry vegetables – pour oil into a hot pan, add onion and green bell pepper. Stir-fry for 1 minute, transfer to a plate and set aside.
Add the chicken to the same pan and don’t stir until the bottom is golden brown. Add the chopped garlic and stir-fry for 1 minute.
Add the sauce and vegetables and stir-fry for 1 minute. Transfer to a plate.
Serve hot with steamed rice.
Tips & Notes:
Always cut the chicken breast against the grain to loosen the tissue. This is how Chinese restaurants get tender and juicy chicken breasts that are not bland. I show this in the video below.
Cut the chicken breasts into 2 slices and then diagonally into 1/4-inch thick slices. This way all the chicken pieces are the same thickness, they cook faster and are easier to prepare. It won’t take as long and the chicken is tender and juicy. I show this in the video below.
Fry the chicken breast in a hot pan. Spread them out in the pan and don’t overlap them so that you can fry them until golden brown. Stir fry them when the underside is golden brown.
Keyword: black pepper chicken,chicken stir fry
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
RELATED POSTS:
Reader Interactions
Jeannie notes.. Above is curated for evaluation and recommendation from trychinesegoodies.com
Leave a Reply