Chinese•quick

Black Pepper Chicken

This is a peppery and savory chicken stir fry recipe ready in just 15 minutes!

Ingredients

Quantities are shown as originally provided.

1/4 cup low sodium chicken stock
1 tablespoon cornstarch
1 pound boneless, skinless chicken breast (sliced into bite size cubes)
2 tablespoons vegetable oil
2 cloves garlic (peeled and minced)
2 stalks celery (thinly sliced on the bias)
1 large red bell pepper (cored, seeded and sliced into bite size pieces)
2 tablespoons oyster sauce
1 1/2 tablespoon plain rice vinegar
1 1/2 teaspoon palm sugar (or granulated sugar)
1 teaspoon ground black pepper (add an additional teaspoon if you prefer very hot)
1 tablespoon black peppercorns
2 tablespoons plain rice vinegar
2 tablespoons soy sauce
2 teaspoons palm sugar (or granulated sugar)
1 tablespoon cornstarch
1 clove garlic (peeled and minced)
1/2 teaspoon ground black pepper

1
Mix the chicken stock and cornstarch in a bowl and set aside.
2
Whisk all the ingredients for the marinade in a mixing bowl and add the sliced chicken breast. Coat well and refrigerate for 30 minutes, or up to 3 hours for a more flavorful meal.
3
Place your wok or skillet over medium-high heat and wait until the surface is hot – about 1 minute. Add 1 tablespoon of vegetable oil, swirl to coat the surface, and add the chicken. Stir fry for 4 to 5 minutes, or until chicken is cooked through.
4
Turn the heat off and transfer the chicken to a plate. Wipe the pan clean with a paper towel and turn the heat back to medium-high. Add the remaining 1 tablespoon vegetable oil to the wok along with the garlic, celery and bell pepper.
5
Cook for 4 minutes, or until the vegetables are soft but still yielding a crunch. Return the chicken to the pan and add oyster sauce, rice vinegar, palm sugar, ground black pepper and peppercorns.
6
Give the chicken stock and cornstarch mixture a stir, and add it to the wok, stirring continuously until sauce thickens all the ingredients are evenly coated.
7
Turn the heat off and serve.