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A skillet of savory black pepper chicken with sliced onions and celery in a dark glossy sauce.
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Black Pepper Chicken

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, sliced into 1-inch pieces
  • 2 stalks celery , sliced diagonally
  • 2 tablespoons coarsely ground black pepper
  • 3 cloves garlic , minced
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon suga r
  • 1 tablespoon cornstarc h
  • 1 tablespoon wate r

Instructions

  • In a small bowl, whisk together soy sauce, oyster sauce, sugar, and black pepper to create the sauce base.
  • In a separate small bowl, mix cornstarch and water to create a slurry and set aside.
  • Heat one tablespoon of oil in a wok or large skillet over high heat until shimmering.
  • Add chicken cubes in a single layer and sear until golden brown and cooked through, approximately 5-6 minutes; remove chicken from pan and set aside.
  • Add remaining tablespoon of oil to the pan, then add onions and celery, stir-frying for 2 minutes until slightly softened.
  • Add minced garlic and ginger to the vegetables and cook for 30 seconds until fragrant.
  • Return the cooked chicken to the pan and pour in the sauce base, tossing to coat evenly.
  • Stir the cornstarch slurry once more and pour into the pan, stirring constantly for 1 minute until the sauce thickens and glazes the chicken and vegetables.
  • Serve immediately.