Description
Black pepper chicken delivers a spicy punch that’ll have your taste buds dancing with excitement. Grab your wok and whip up this easy Chinese classic that brings restaurant-quality flavor straight to your kitchen.
Ingredients
Scale
Proteins:
- 1.5 lbs chicken breast
Sauces and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons black pepper
- 1 teaspoon sesame oil
Aromatics and Liquid Ingredients:
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 tablespoon ginger
- 2 green onions
- ¼ cup water
- 1 tablespoon cornstarch
Instructions
- Cut 1.5 lbs chicken breast into thin, consistent bite-sized pieces for uniform cooking and quick heat absorption.
- Finely chop 3 garlic cloves and grate 1 tbsp fresh ginger to create aromatic base flavors for your dish.
- Whisk together 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 2 tsp black pepper, and ¼ cup water in a small mixing bowl.
- Blend 1 tbsp cornstarch with 2 tbsp of the prepared sauce mixture until completely smooth and lump-free.
- Crank your wok or skillet to high heat and add 2 tbsp vegetable oil, waiting until the surface shimmers intensely.
- Toss minced garlic and ginger into the hot oil, stirring rapidly for 15-20 seconds to release their robust aromatics.
- Spread chicken pieces across the hot surface in a single layer, allowing each piece maximum contact with the pan.
- Stir-fry chicken at 400°F for 4-5 minutes, rotating constantly to achieve golden-brown edges and complete internal cooking.
- Pour entire sauce mixture over chicken, tossing vigorously to coat each morsel thoroughly and evenly.
- Stream cornstarch slurry into the wok, continuously stirring to create a glossy, thickened sauce coating.
- Continue cooking for 1-2 minutes until sauce reaches perfect consistency and chicken looks glistening.
- Finish by drizzling 1 tsp sesame oil and sprinkling chopped green onions across the surface for bright flavor contrast.
- Transfer immediately to serving plate, ensuring maximum temperature and sauce quality.
Notes
- Slice chicken pieces uniformly to guarantee consistent cooking and prevent some pieces from being undercooked or overdone.
- Use high heat and a wide wok or skillet to achieve that signature restaurant-style wok hei flavor and beautiful caramelization on the chicken.
- Keep ingredients prepped and ready before starting, as stir-frying moves quickly and requires constant attention to prevent burning.
- For a gluten-free version, substitute regular soy sauce with tamari and ensure your oyster sauce is gluten-free or replace with coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 236 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 75 mg