Description
A flavorful and spicy Black Pepper Chicken dish featuring tender bite-sized chicken pieces coated in cornstarch, sautéed to a golden crisp, then simmered with a savory black pepper sauce and fresh vegetables. Served over hot steamed white rice, this quick and easy meal is perfect for a satisfying weeknight dinner.
Ingredients
For the Chicken Marinade and Coating
- 1 ½ lbs boneless skinless chicken breasts, cut into bite-size pieces (680 grams)
- 2 Tablespoons low-sodium soy sauce
- 2 teaspoons oyster sauce
- 1 ½ teaspoons fresh cracked black pepper
- 1 teaspoon salt
- ½ cup cornstarch (65 grams)
For the Sauce
- 1 ½ Tablespoons oyster sauce
- 3 Tablespoons low-sodium soy sauce
- 1 ½ cups low-sodium chicken stock (360 ml)
- 3-4 garlic cloves, minced
- 1 ½ Tablespoons freshly grated ginger
- 1 ½ teaspoons fresh cracked black pepper
- 3 Tablespoons granulated sugar
- 1 ½ teaspoons cornstarch
Vegetables
- 1 medium white onion, chopped into bite-size pieces
- 2 ribs celery, chopped
- 1 large red bell pepper, chopped into bite-size pieces
For Serving
- 5-6 cups hot cooked white rice (850-1000 grams)
- 1/3 cup vegetable oil (80 ml) for sautéing
Instructions
- Marinate Chicken: In a bowl, combine chicken pieces with 2 tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Mix well and set aside to marinate. Meanwhile, place ½ cup cornstarch in a large bowl or resealable plastic bag for coating the chicken.
- Make Sauce: In a separate bowl, stir together 1 ½ tablespoons oyster sauce, 3 tablespoons low-sodium soy sauce, 1 ½ cups chicken stock, minced garlic, grated ginger, 1 ½ teaspoons black pepper, 3 tablespoons sugar, and 1 ½ teaspoons cornstarch until fully combined. Set the sauce mixture aside.
- Coat Chicken in Cornstarch: Remove chicken pieces from the marinade and add them to the bowl or bag containing cornstarch. Toss or shake well to ensure each piece is thoroughly coated in cornstarch for a crispy texture when cooked.
- Sauté Chicken: Heat 1/3 cup vegetable oil in a large skillet or wok over medium-high heat. Once hot, add half of the coated chicken pieces in a single layer, allowing them to cook undisturbed for about 2-3 minutes to develop a golden crust. Flip and cook the other side until the chicken is cooked through, approximately 5 minutes total. Remove to a plate and repeat with the remaining chicken pieces, adding more oil if necessary.
- Sauté Vegetables: Add a little more oil to the pan if needed, then toss in the chopped onion, celery, and red bell pepper. Cook over medium-high heat for a few minutes while stirring occasionally until the vegetables are tender but still crisp.
- Finish the Dish: Pour the prepared sauce into the skillet with the vegetables and bring to a gentle simmer. Stir frequently until the sauce thickens slightly. Add back the cooked chicken pieces and toss everything together so the chicken is evenly coated with the sauce.
- Serve: Spoon the hot black pepper chicken and vegetables over steamed white rice. Serve immediately and enjoy your delicious meal.
Notes
- For extra heat, add sliced fresh chili or a pinch of cayenne pepper to the sauce.
- Ensure the oil is hot enough before sautéing the chicken to achieve a crispy exterior.
- Use low-sodium soy sauce and chicken stock to control salt levels.
- Feel free to substitute chicken thighs for a juicier texture.
- This dish pairs well with jasmine or basmati rice for added fragrance.
