A Classic Chinese Takeout Favorite Made at Home
Transform your kitchen into a gourmet Chinese restaurant with this incredibly flavorful black pepper chicken stir-fry. This recipe perfectly balances the bold heat of black pepper with tender, juicy chicken and crisp vegetables, creating a dish that truly rivals your favorite takeout version. The secret lies in the proper marination technique and the perfect timing of ingredients.
Ingredients
For the Chicken Marinade:
- 1 lb (450g) chicken breast or thigh, sliced
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) dark soy sauce
- 1 tablespoon (15ml) oyster sauce
- 2 tablespoons (30ml) water
- 1 teaspoon (5g) sugar
- 1/4 teaspoon (1g) baking soda
- 1 tablespoon (15g) cornstarch
- 1 teaspoon (5ml) sesame oil
For the Stir-Fry:
- 3 tablespoons (45ml) vegetable oil
- 4 cloves garlic, minced
- 2-3 slices fresh ginger, finely minced
- 1 quarter onion, cut into bite-sized pieces
- 3 celery stalks, cut diagonally
- 1-2 tablespoons freshly ground black pepper
- 1 teaspoon (5g) sugar
- 1/2 teaspoon salt
- 2 tablespoons (30ml) Shaoxing wine (optional)
- 1/4 cup (60ml) water
- Additional soy sauce to taste
Instructions
- Prepare the Chicken:
- Slice chicken into thin, even strips
- Mix all marinade ingredients in a bowl
- Add chicken and marinate for 15-20 minutes
- Prepare the Vegetables:
- Mince garlic and ginger
- Cut onion into bite-sized pieces
- Slice celery diagonally
- Set aside all prepared ingredients
- Cook the Vegetables:
- Heat wok or large pan over medium-high heat
- Add 1 tablespoon oil
- Add sugar and salt to oil
- Stir-fry onion and celery until crisp-tender
- Add splash of rice wine if using
- Remove vegetables and set aside
- Cook the Chicken:
- Add remaining oil to pan
- Stir-fry ginger until fragrant
- Add ground black pepper
- Add marinated chicken
- Cook until golden brown on both sides
- Add minced garlic
- Add rice wine if using
- Season with additional soy sauce and dark soy sauce
- Finish the Dish:
- Add water to create sauce
- Return vegetables to pan
- Stir-fry until sauce thickens
- Adjust seasonings to taste
Timing
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutritional Information (per serving, serves 4)
- Calories: 298
- Protein: 26g
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 2g
- Sodium: 890mg
Cooking Tips and Tricks
- Slice chicken against the grain for maximum tenderness
- Don’t overcrowd the pan – cook in batches if necessary
- Keep ingredients moving in the pan to prevent burning
- Use freshly ground black pepper for best flavor
- Have all ingredients prepared before starting to cook
- Maintain high heat throughout cooking process
Variations and Substitutions
- Use chicken thighs instead of breast for juicier meat
- Add bell peppers or mushrooms for extra vegetables
- Substitute Shaoxing wine with dry sherry or chicken broth
- Use white pepper for a different flavor profile
- Add crushed red pepper flakes for extra heat
Common FAQs
Q: Why add baking soda to the marinade?
A: It tenderizes the meat and helps maintain moisture during cooking.
Q: Can I prepare the ingredients ahead?
A: Yes, cut vegetables and marinate chicken up to 4 hours ahead.
Q: How do I prevent the chicken from sticking?
A: Ensure your pan is hot enough and don’t move the chicken too soon.
Q: Can I make this dish less spicy?
A: Reduce the amount of black pepper to suit your taste.
Storage and Make-Ahead Tips
- Store leftovers in airtight container for up to 3 days
- Reheat in wok or skillet over medium heat
- Marinade can be prepared 1 day ahead
- Vegetables can be cut and stored in water 1 day ahead
- Don’t freeze – the vegetables will become mushy
- Best served fresh and hot
