Black Pepper Chicken Stir Fry

Source: Personal recipe — Dad

Yield: 4 serving(s)

Time: ~30 min

About

A quick Cantonese-style stir fry with chicken breast, bell peppers, celery, and onion. Cornstarch slurry creates a light sauce that coats everything evenly.

Ingredients

• 2 large chicken breasts, sliced ~1cm thick
• 2 bell peppers, diced
• 2 sticks celery, sliced on an angle
• 1 onion, diced
• 4 cloves garlic, minced
• 32g cornstarch mixed with 60ml water (slurry)
• Shaoxing cooking wine, to taste
• Light soy sauce, to taste
• Dark soy sauce, to taste
• Salt, to taste
• Black pepper, generous amount

Instructions

1. Ingredient Prep

1. Slice chicken breast into even ~1cm slices — uniform thickness ensures even cooking.
2. Dice bell peppers smaller than the chicken pieces.
3. Slice celery on an angle, similar size to the peppers.
4. Dice onion to match the peppers and celery.
5. Smash and mince the garlic.
6. Mix cornstarch with water into a slurry.

2. Cook

1. Set heat to high and wait until the wok is very hot. Add oil.

- Tip: If the wok isn't hot enough the chicken will sweat and turn dry instead of searing.

1. Add chicken and leave undisturbed until a light golden sear forms on one side.
2. Add garlic, a splash of cooking wine, and light soy sauce.
3. Once chicken is seared on that side, add vegetables and the cornstarch slurry. Stir vigorously so the slurry coats everything in a sauce.
4. Add black pepper generously over the vegetables and chicken.
5. Serve when chicken is cooked through and vegetables are still crisp.

Tags: #recipe #chinese #chicken #stir-fry