Chinese Chicken with Black Pepper Sauce
Ingredients
- 10 ounces boneless chicken breast or boneless chicken thigh
- 3 tablespoons cornstarch
- 1/2 cup chopped white onion
- 1/2 cup frozen peas and carrots
thawed
- 1/2 cup plus 2 tablespoons peanut oil
- hot steamed rice
- 1/4 cup oyster sauce
- 1 teaspoon dark sweet soy sauce
- 1 teaspoon rice wine or dry sherry
- 1-1/2 teaspoons black pepper
Directions
- 1
Stir together ingredients for sauce in a small bowl and set aside.
- 2
Chop chicken into 1/2-inch bites.
- 3
Place chicken in a small bowl and toss with cornstarch until thoroughly and evenly coated.
- 4
Heat 1/2 cup oil in a large skillet.
- 5
Fry chicken pieces in hot oil over med-high heat until golden and cooked through (may need to do several batches so as not to crowd the pan); drain on paper toweling.
- 6
Heat 2 tbsp. peanut oil in a wok skillet and add onions when oil is hot. Cook onions until they become translucent, then add peas and carrots and cook for another minute.
- 7
Stir in chicken pieces and as it becomes hot, add sauce to the pan, and stir a few times to coat well.
- 8
Serve stir-fry with hot steamed rice.
Chinese Chicken with Black Pepper Sauce
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About this Recipe
Craving a deeply savory, peppery stir-fry that comes together quickly on a weeknight? This Chinese Chicken with Black Pepper Sauce delivers robust, restaurant-quality flavor with tender chicken, all from your own kitchen.
This recipe works by balancing the rich, umami notes of oyster sauce and dark sweet soy with a generous kick of black pepper. Using cornstarch creates a silky coating on the chicken, ensuring it stays moist and succulent while also thickening the flavorful sauce to a perfect glaze. It's a quick and satisfying meal that punches above its weight in flavor.
What you can expect is wonderfully tender pieces of boneless chicken breast or thigh, enveloped in a glossy, dark sauce that is both savory and aromatic. The distinct warmth of freshly ground black pepper shines through, complemented by the subtle sweetness of dark soy and the depth of oyster sauce. Chopped white onion adds a pleasant pungency, while thawed peas and carrots contribute pops of color and a touch of natural sweetness. This dish offers a delightful interplay of textures and a comforting, hearty experience, ideal for a satisfying dinner.
Customization & Variations
While boneless chicken breast or thigh is classic, you can easily adapt this recipe. For a vegetarian option, consider firm tofu pressed and cubed. You could also experiment with other quick-cooking vegetables like sliced bell peppers, snow peas, or thinly sliced mushrooms in place of or in addition to the peas and carrots. If you don't have dark sweet soy sauce, a small amount of regular soy sauce with a tiny pinch of sugar can be used, though the color won't be as deep. For an alcohol-free alternative to rice wine or dry sherry, a splash of chicken broth works in a pinch.
Serve this hearty Chinese Chicken with Black Pepper Sauce steaming hot over a bed of fluffy white rice. It’s a complete meal on its own, perfect for a cozy, flavorful evening at home.