Black pepper chicken stir-fry (黑椒鸡丁)
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2 servings
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Calories
411 kcal
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Course
Main Course
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Cuisine
Chinese
Black pepper chicken stir-fry (黑椒鸡丁)
Description
This black pepper chicken stir-fry recipe uses bite-sized chicken pieces marinated with ginger, cornstarch, water, and sesame oil to enhance texture and flavor. The stir-fry cooks the chicken until lightly golden and adds diced red bell pepper, onion, and celery for color and crunch. The sauce combines oyster sauce, light and dark soy sauces, freshly ground black pepper, cornstarch, and water to create a thick, savory glaze coating the chicken and vegetables evenly.
The freshly ground black pepper is a defining element, delivering a spicy warmth balanced by the umami depth of oyster and soy sauces. The quick cooking locks in moisture, resulting in tender chicken with crisp vegetable bites. Scallions scattered on top add freshness.
Typically served with plain rice, this stir-fry makes a flavorful main course combining meaty protein and vegetables in a saucy dish. Cooking times and sauce thickness are important to achieving the right coating and flavor intensity.
The recipe notes suggest using skinless, boneless chicken thighs for juiciness but allow substitution with breast meat if preferred. Dark soy sauce mainly adds color and can be omitted with adjustment to light soy sauce amounts.
Ingredients
For the chicken
- 350 g chicken 12oz (see note 1, diced
- 1 teaspoon ginger julienned
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
For the sauce
- 1 teaspoon black pepper freshly ground
- 2 teaspoon cornstarch
- 3 tablespoon oyster sauce
- 1 teaspoon soy sauce light
- 1 teaspoon dark soy sauce (see note 2)
- 3 tablespoon water
You also need
- 2 tablespoon neutral cooking oil generic cooking oil
- ½ red bell pepper diced
- 1 mal onion diced
- 50 g celery 2oz, diced
- 1 tablespoon scallions finely chopped
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
- Use skinless, boneless chicken thighs for better texture; chicken breast can be used as a substitute.
- Dark soy sauce primarily enhances color; omit if unavailable and increase light soy sauce accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 411kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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