Description
Black Pepper Chicken delivers a speedy dinner solution that will have your family running to the table. Packed with bold flavors and ready faster than takeout, this simple skillet meal brings restaurant-quality taste right to your kitchen.
Ingredients
Scale
Proteins:
- 12 ounces boneless skinless chicken breast
Sauce Ingredients:
- ½ cup low sodium chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 3 tablespoons neutral oil
- 1 tablespoon Shaoxing wine
- ½ teaspoon sesame oil
Vegetables and Seasonings:
- 2 cloves garlic
- 1 medium onion
- ½ bell pepper
- 1 stalk celery
- 1 teaspoon sugar
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1 teaspoon neutral oil
- 1 teaspoon oyster sauce
Instructions
- Toss 12 ounces of chicken with 3 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon neutral oil, 2 teaspoons oyster sauce, and ½ teaspoon black pepper. Let the chicken marinate while preparing other ingredients.
- Whisk together ½ cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 2 teaspoons dark soy sauce, and ½ teaspoon sesame oil. Set the sauce mixture aside.
- Heat 1 tablespoon neutral oil in a wok over high heat until it shimmers. Add marinated chicken and sear for 3-4 minutes, stirring occasionally, until golden brown and cooked through. Transfer chicken to a plate.
- Add another tablespoon of neutral oil to the wok. Toss in 2 finely chopped garlic cloves and 1 onion cut into wedges. Stir-fry for 45-60 seconds until fragrant and slightly translucent.
- Pour 1 tablespoon Shaoxing wine into the wok, scraping any browned bits from the bottom. Let it sizzle for 10-15 seconds.
- Drop in ½ bell pepper cut into 1-inch pieces and 1 thinly sliced celery stalk. Stir-fry for 1-2 minutes to maintain vegetable crispness.
- Return chicken to the wok and pour the prepared sauce over everything. Sprinkle 1 teaspoon coarsely ground black pepper. Stir to coat evenly.
- Mix 1 ½ teaspoons cornstarch with 2 tablespoons water to create a slurry. Pour into the wok and stir constantly for 30-45 seconds until the sauce thickens and coats the chicken and vegetables.
- Remove from heat immediately and transfer to a serving plate. Serve piping hot alongside steamed rice.
Notes
- Marinate the chicken for at least 15 minutes to enhance flavor absorption and tenderize the meat.
- Use a wok or large skillet for high-heat stir-frying to achieve that perfect caramelized exterior on the chicken.
- Chop vegetables into uniform sizes to ensure even cooking and a balanced texture in each bite.
- For a low-carb version, replace sugar with a keto-friendly sweetener and serve over cauliflower rice instead of regular rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3 to 4
- Calories: 165 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 55 mg