Black Pepper Chicken Stir Fry
This easy Chinese black pepper chicken recipe is a game-changer! It's a simple yet savory dish with a perfect balance of peppery flavor. This easy-to-make recipe is a Panda Express copycat but better!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 lb boneless chicken thighs ((approx. 3-4 thighs))
- 1/2 white onion ((or any type of onion)
- 2 stalk green onions ((cut into 2 inch pieces))
- 1/2 red pepper ((or sub for celery for panda express copycat))
- 4-5 slice ginger
- 2 clove garlic ((thinly sliced))
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp Shaoxing cooking wine
- 2 tbsp water
- 1/2 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp oil ((mix in right before stir frying))
- 11/2 tbsp soy sauce
- 2 tsp dark soy sauce ((or regular soy sauce))
- 11/2 tbsp cornstarch
- 1/4 tsp sugar
- 1 tbsp oyster sauce
- 21/2 tsp freshly ground black pepper
- 1/2 tsp sesame oil
- 1/2 tbsp Shaoxing cooking wine
- 1 cup water
Instructions
- 1
Cut 4-5 slices ginger, approximately ⅛ thick. Then, thinly slice 2 cloves garlic. Set them aside for later.
- 2
Cut 2 stalks green onions into 2-inch pieces lengthwise. Cut off the root ends and discard it. For the thicker white parts of the green onion, cut it again lengthwise. Set it aside for the end.
- 3
Slice ½ white onion and ½ red pepper and set it aside for later.
- 4
Slice 1 lb boneless chicken thighs into ¼ strips and place them in a bowl.
- 5
Add 1 tablespoon soy sauce, ½ tablespoon oyster sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons water, ½ teaspoon sesame oil, and 1 teaspoon cornstarch to the chicken and mix well. Let it marinate for about 15 minutes.**Do not add the oil to the chicken yet; we will add it right before stir-frying.
- 6
Dissolve 1½ tablespoons cornstarch with 1½ tablespoon soy sauce and 2 teaspoons dark soy sauce first to ensure there are no lumps, which will make a silkier sauce.
- 7
Using a pepper grinder, grind 2½ teaspoons freshly ground black pepper. This will create a more vibrant, peppery flavor. That being said, if you have pre-ground pepper, you can use that too. Add it to the sauce and mix well.**If you like a strong pepper flavor, pre-grind an extra ½ teaspoon of pepper but only add it in AFTER you do a taste test at the very end.
- 8
Then add ¼ teaspoon sugar, 1 tablespoon oyster sauce, ½ teaspoon sesame oil, and ½ tablespoon Shaoxing cooking wine and mix well.
- 9
Stir in 1 cup water and set it aside for later.
- 10
Add 1 tablespoon oil to the chicken and mix well.
- 11
Set a large skillet or wok on the stove, and set the heat to medium-high heat and wait for it to get hot. Then add in oil once the pan is hot.
- 12
Add the ginger to the pan, and stir fry it for 1 minute until it is golden color, then add in the garlic slices and stir fry it for 20 seconds.
- 13
Add the marinated chicken to the pan and stir fry until it is cooked through for about 3-4 minutes
- 14
Add the sliced onions and peppers and stir-fry it for 20-30 seconds.
- 15
Stir the pepper sauce in the bowl, the cornstarch settles to the bottom.
- 16
Set the stove to high heat, push the chicken and veggies to the side of the pan, pour in the sauce mixture, and immediately start stirring. Keep stirring until it simmers and thickens.
- 17
Finally, add in the green onions and mix everything together in the pan so that the sauce coats the chicken and veggies evenly.
- 18
Do a taste test. If you want it more peppery, add an additional ½ teaspoon of ground pepper. Turn off the heat and serve!
- 19
Enjoy with Rice!