Black pepper chicken stir-fry (黑椒鸡丁)
Moist chicken cubes seasoned with a tasty, tangy sauce, black pepper chicken (黑椒鸡丁) is an easy Chinese stir-fry dish not to miss.
Servings: 2 servings
Ingredients
For the chicken
- 350 g chicken, diced 12oz (see note 1)
- 1 teaspoon ginger, julienned
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
For the sauce
- 1 teaspoon freshly ground black pepper
- 2 teaspoon cornstarch
- 3 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce (see note 2)
- 3 tablespoon water
You also need
- 2 tablespoon cooking oil
- 1/2 red bell pepper, diced
- 1 smal onion, diced
- 50 g celery, diced 2oz
- 1 tablespoon scallions, finely chopped
Instructions
- Place the chicken, ginger, cornstarch & water in a bowl. Rub and mix until no liquid can be seen. Add sesame oil. Mix then set aside.
- Mix all the ingredients for the sauce.
- Heat up the oil in a wok over high heat. Add the chicken. Stir fry until the chicken cubes become pale on the surface.
- Add onion, bell pepper and celery. Fry for 2 minutes or so until the chicken is fully cooked.
- Pour in the sauce (stir well beforehand). Fry until it becomes thick and coats the chicken and vegetables evenly.
- Sprinkle scallions over. Dish out and serve immediately with plain rice.
Notes
1. I prefer chicken thigh (skinless & boneless) for this dish. Please feel free to substitute with chicken breast if you wish.
2. Dark soy sauce is to enhance the appetising colour of the dish. Skip it if you don’t have it in hand. In this case, increase light soy sauce (or regular soy sauce) to 2 teaspoons.
Nutrition
Serving: 1serving | Calories: 411kcal
