Spicy Black Pepper Chicken Stir-Fry

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Spice up your dinner with this flavorful Black Pepper Chicken Stir-Fry. This dish combines tender chicken breast pieces with crisp vegetables, all coated in a rich, peppery sauce that packs a punch. With a balance of savory, tangy, and spicy flavors, this recipe is perfect for those who enjoy bold, Asian-inspired dishes. It’s a quick and satisfying meal that you can whip up any night of the week.

Ingredients:

For the Chicken:

  • 2 chicken breasts, trimmed of skin and bone, chopped into bite-sized cubes
  • 1 tablespoon cornstarch
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 3 stalks celery, chopped
  • 1 small white onion, chopped

For the Black Pepper Sauce:

  • 1 tablespoon vegetable oil
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, minced
  • 2 teaspoons shallot, minced
  • 1/4 cup Shaoxing wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon coarse black pepper
  • 1 teaspoon cornstarch (for slurry)
  • 1 teaspoon water (for slurry)

Instructions:

  1. Prepare the Chicken: In a large bowl, combine the chicken pieces with cornstarch, black pepper, salt, garlic powder, and ginger powder. Toss until the chicken is evenly coated.
  2. Cook the Chicken: Heat a large skillet or wok over medium-high heat and add the chicken. Stir-fry for 5-7 minutes until the chicken is browned on all sides and cooked through.
  3. Sauté the Vegetables: In the same skillet, add the chopped celery and onion. Cook for 3-4 minutes until the vegetables are slightly tender but still crisp. Remove the vegetables from the pan and set them aside with the chicken.
  4. Prepare the Black Pepper Sauce: In the skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, ginger, and shallot. Sauté for 1-2 minutes until fragrant.
  5. Deglaze the Pan: Pour in the Shaoxing wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for another minute.
  6. Add the Sauces and Pepper: Stir in the oyster sauce, rice wine vinegar, dark soy sauce, low sodium soy sauce, and coarse black pepper. Stir thoroughly and allow the sauce to cook over low heat for 2-3 minutes.
  7. Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Slowly incorporate the slurry into the sauce while continuously stirring until it reaches the desired thickness.
  8. Combine Everything: Return the chicken and vegetables to the skillet, tossing them in the sauce until everything is well-coated and heated through.
  9. Serve: Serve the Black Pepper Chicken Stir-Fry hot, with steamed rice or noodles on the side, garnished with extra black pepper if desired.

Conclusion:

This Spicy Black Pepper Chicken Stir-Fry is a fantastic option for a quick and flavorful dinner that’s sure to impress. The combination of tender chicken, crunchy vegetables, and the bold black pepper sauce creates a dish that’s both satisfying and memorable. Perfect for a weeknight meal or a special occasion, this recipe is a must-try for anyone who loves a good stir-fry with a kick. Enjoy!

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