Black Pepper Chicken Stir Fry
Black Pepper Chicken Stir Fry is a popular choice at Chinese takeouts across the US. Make it at home using this quick and easy recipe.
Keyword : black pepper chicken, black pepper chicken stir fry, chicken stir fry
Ingredients
- 1 lb chicken tenders (cut at a diagonal into thin slices) (450g)
- 2 tsp black peppercorns (crushed)
- 1 tbsp Shao Hsing cooking wine
- 2 tbsp soy sauce (divided)
- ¼ cup water (60ml)(60ml)
- 1 tsp corn starch
- 2 tbsp vegetable oil
- ½ onion (cut into thin slices)
- 2 sticks celery (cut at a diagonal into thin slices)
- 2 tsp sesame oil (divided)
- 1 inch ginger (peeled and cut into thin slices) (30g)
- 2 cloves garlic (minced)
- Salt to taste
Instructions
- Combine chicken, 1 teaspoon crushed peppercorns, Shao Hsing cooking wine, and 1 tablespoon soy sauce in a medium bowl. Stir to mix and set aside.
- Combine water, remaining 1 tablespoon soy sauce, and corn starch in a cup or small bowl. Mix well with a spoon and set aside.
- Heat up wok or large fry pan over high heat. Once wok is heated, add ½ tablespoon vegetable oil. Swirl the vegetable oil around the wok or pan. Add onion and celery. Stir fry for 2 minutes. Remove and set aside.
- Add remaining 1½ tablespoons vegetable oil and 1 teaspoon sesame oil to the wok. Then, add ginger and garlic. Stir fry for 20 seconds.
- Add marinated chicken and remaining crushed peppercorns. Stir fry for 3 to 4 minutes.
- Return fried onion and celery to the wok or pan. Continue to stir fry for 1 minute.
- Pour in corn starch mixture and salt to taste. Continue to stir fry until sauce thickens. Turn off stove.
- Drizzle remaining 1 teaspoon sesame oil over the chicken and vegetables.
- Remove and serve immediately with steamed rice.
Video
Nutrition
Calories: 410kcal
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