Take-Out Style Black Pepper Chicken
This Take-Out Style Black Pepper Chicken is a quick and flavorful stir-fry made with tender chicken, bold black pepper, and savory Asian sauces. It’s healthier and faster than takeout, ready in under 30 minutes, and perfect for busy weeknights.
Ingredients
- 1 lb 450g boneless, skinless chicken breasts, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch for coating chicken
- 1 tbsp vegetable oil or sesame oil
- 1 medium onion sliced
- 2 celery stalks sliced diagonally
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 –2 tsp freshly ground black pepper adjust to taste
- ½ cup chicken broth or water
- 1 tsp sugar optional, to balance flavors
- Cooked jasmine rice or noodles for serving
Instructions
- Marinate the chicken: In a bowl, toss the sliced chicken with soy sauce, cornstarch, and a pinch of black pepper. Let it rest for 10 minutes.
- Prepare the sauce: In a small bowl, whisk together oyster sauce, chicken broth, sugar (if using), and extra black pepper. Set aside.
- Cook the aromatics: Heat oil in a wok or large skillet over medium-high heat. Add garlic, ginger, onion, and celery. Stir-fry until fragrant.
- Stir-fry the chicken: Add the marinated chicken to the wok. Cook for 5–6 minutes, stirring, until lightly browned and cooked through.
- Add the sauce: Pour in the sauce mixture and stir until everything is evenly coated and glossy. Adjust seasoning with extra pepper if needed.
- Serve: Transfer to plates and serve hot over steamed rice or noodles.