Black pepper chicken stir-fry (黑椒鸡丁)

Name: Black pepper chicken stir-fry (黑椒鸡丁)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 350 g chicken, diced; 1 teaspoon ginger, julienned; 1 teaspoon cornstarch; 1 tablespoon water; 1 teaspoon sesame oil; 1 teaspoon freshly ground black pepper; 2 teaspoon cornstarch; 3 tablespoon oyster sauce; 1 teaspoon light soy sauce; 1 teaspoon dark soy sauce; 3 tablespoon water; 2 tablespoon cooking oil; ½ red bell pepper, diced; 1 smal onion, diced; 50 g celery, diced; 1 tablespoon scallions, finely chopped

User Reviews

5.0

159 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
2 servings
Calories
411 kcal
Course
Main Course
Cuisine
Chinese

Black pepper chicken stir-fry (黑椒鸡丁)

Iris Warren

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Moist chicken cubes seasoned with a tasty, tangy sauce, black pepper chicken (黑椒鸡丁) is an easy Chinese stir-fry dish not to miss.

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Ingredients

Servings

For the chicken

350 g chicken, diced 12oz (see note 1)
1 teaspoon ginger, julienned
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame oil

For the sauce

1 teaspoon freshly ground black pepper
2 teaspoon cornstarch
3 tablespoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon dark soy sauce (see note 2)
3 tablespoon water

You also need

2 tablespoon cooking oil
½ red bell pepper, diced
1 smal onion, diced
50 g celery, diced 2oz
1 tablespoon scallions, finely chopped

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Instructions

Place the chicken, ginger, cornstarch & water in a bowl. Rub and mix until no liquid can be seen. Add sesame oil. Mix then set aside.
Mix all the ingredients for the sauce.
Heat up the oil in a wok over high heat. Add the chicken. Stir fry until the chicken cubes become pale on the surface.
Add onion, bell pepper and celery. Fry for 2 minutes or so until the chicken is fully cooked.
Pour in the sauce (stir well beforehand). Fry until it becomes thick and coats the chicken and vegetables evenly.
Sprinkle scallions over. Dish out and serve immediately with plain rice.

Notes

I prefer chicken thigh (skinless & boneless) for this dish. Please feel free to substitute with chicken breast if you wish.
Dark soy sauce is to enhance the appetising colour of the dish. Skip it if you don’t have it in hand. In this case, increase light soy sauce (or regular soy sauce) to 2 teaspoons.