Description
A quick and flavorful black pepper chicken stir-fry made with juicy chicken, crisp veggies, and a bold peppery sauce—perfect for healthy, high-protein summer dinners.
Ingredients
12 ounces boneless skinless chicken breast (or thighs)
3 tablespoons water
1 teaspoon cornstarch
1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
2 teaspoons oyster sauce
1/2 teaspoon coarsely ground black pepper
1/2 cup low sodium chicken stock
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 teaspoons dark soy sauce
1/2 teaspoon sesame oil
3 tablespoons neutral oil (divided)
2 cloves garlic (finely chopped)
1 medium onion (cut into wedges)
1 tablespoon Shaoxing wine
1/2 bell pepper (any color, cut into 1-inch pieces)
1 stalk celery (thinly sliced on an angle)
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water)
Instructions
1. In a bowl, mix sliced chicken, water, cornstarch, oil, oyster sauce, and black pepper. Massage until liquid is absorbed. Let marinate for 10 minutes.
2. In a small bowl, combine chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir and set aside.
3. Heat 2 tablespoons of oil in a hot wok. Sear chicken in a single layer until opaque. Remove and set aside.
4. Add 1 tablespoon oil, garlic, and onions to the wok. Stir-fry for 20 seconds, then add Shaoxing wine.
5. Add bell pepper, celery, and 1 teaspoon black pepper. Stir-fry for 30 seconds.
6. Pour in sauce mixture. Deglaze wok and bring sauce to a simmer.
7. Add cornstarch slurry while stirring. Simmer 10–15 seconds until sauce thickens.
8. Return chicken to the wok. Stir-fry until everything is evenly coated and sauce reaches desired thickness.
9. Adjust flavor: more dark soy for color, more slurry to thicken, or stock to thin.
10. Serve hot over rice or low-carb alternative.
Notes
For juicier chicken, use thighs instead of breast.
Out of Shaoxing wine? Substitute with dry sherry or white wine.
Refrigerate leftovers up to 3 days and reheat in a skillet with a splash of water.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg
Keywords: black pepper chicken, summer dinner recipes high protein, low carb dairy free recipes, healthy dinner recipes for weight losing loss, recipes with grilled chicken