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!
Servings: 2
Calories: 578kcal
Ingredients
- 1 lb boneless chicken thighs (approx. 3-4 thighs)
- ½ white onion (or any type of onion
- 2 stalks green onions (cut into 2 inch pieces)
- ½ red pepper (or sub for celery for panda express copycat)
- 4-5 slices ginger
- 2 cloves garlic (thinly sliced)
Chicken Marinade
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- ½ tablespoon Shaoxing cooking wine
- 2 tablespoons water
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon oil (mix in right before stir frying)
Black Pepper Sauce
- 1½ tablespoon soy sauce
- 2 teaspoons dark soy sauce (or regular soy sauce)
- 1½ tablespoons cornstarch
- ¼ teaspoon sugar
- 1 tablespoon oyster sauce
- 2½ teaspoons freshly ground black pepper (add an extra ½ teaspoon if you like it very peppery, but do a taste test at the end before adding it)
- ½ teaspoon sesame oil
- ½ tablespoon Shaoxing cooking wine
- 1 cup water
Instructions
Preparation
- Cut 4-5 slices ginger, approximately ⅛ thick. Then, thinly slice 2 cloves garlic. Set them aside for later.
- 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.
- Slice ½ white onion and ½ red pepper and set it aside for later.
Marinate the Chicken
- Slice 1 lb boneless chicken thighs into ¼ strips and place them in a bowl.
- 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.
Make the Black Pepper Sauce
- 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.
- 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.
- Then add ¼ teaspoon sugar, 1 tablespoon oyster sauce, ½ teaspoon sesame oil, and ½ tablespoon Shaoxing cooking wine and mix well.
- Stir in 1 cup water and set it aside for later.
Cook the Dish
- Add 1 tablespoon oil to the chicken and mix well.
- 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.
- 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.
- Add the marinated chicken to the pan and stir fry until it is cooked through for about 3-4 minutes
- Add the sliced onions and peppers and stir-fry it for 20-30 seconds.
- Stir the pepper sauce in the bowl, the cornstarch settles to the bottom.
- 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.
- Finally, add in the green onions and mix everything together in the pan so that the sauce coats the chicken and veggies evenly.
- Do a taste test. If you want it more peppery, add an additional ½ teaspoon of ground pepper. Turn off the heat and serve!
- Enjoy with Rice!
Notes
- Marinate the Chicken: For a tender and flavorful chicken, marinate your chicken breast or thighs in a mixture of soy sauce, oyster sauce, Shaoxing wine, sesame oil and cornstarch. This will not only infuse the chicken with delicious flavors but also help to tenderize the meat. Mix in oil, right after you have finished marinated the chicken, but right before you stir fry it, this will help with the velveting process and seal in the juices and keep the chicken moist and tender.
- Dark Soy Sauce vs Light Soy Sauce: Dark soy sauce is more syrupy in consistency and usually less salty. It is mainly used to add a brown color to dishes. If you don't have it or can't find it, you can sub it for regular soy sauce instead. You just won't get as dark a color in your sauce, but it will still be delicious.
- Use Freshly Ground Black Pepper: For the best flavor, use freshly ground pepper you grind with a grinder. That being said, you can still use pre-ground black pepper, but you may need to add more since it won't be a potent.
- Adjust the Amount of Black Pepper: This black pepper chicken is very flavorful, so start with 2 and ½ teaspoon of coarsely ground pepper first, then do a taste test at the very end. If you like it more with more pepper flavor, add an additional ½ teaspoon of black pepper.
- Use a Large Skillet or Wok: A large skillet or wok is perfect for this Chinese black pepper chicken recipe as it allows for even cooking and even heat distribution which allows for better sears and browning.
- Don't Overcook the Veggies: When stir-frying the veggies, make sure not to overcook them. They should be tender-crisp to retain their vibrant colors and fresh flavors. I only cook them for about 30 seconds, before I turn up the heat and add in the sauce to thicken.
