Ingredients
Scale
- 12 ounces boneless skinless chicken breast (or thighs)
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
- 2 teaspoons oyster sauce
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup low sodium chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- 3 tablespoons neutral oil (divided)
- 2 cloves garlic (finely chopped)
- 1 medium onion (cut into wedges)
- 1 tablespoon Shaoxing wine
- 1/2 bell pepper (any color, cut into 1-inch/2.5cm pieces)
- 1 stalk celery (thinly sliced on an angle)
- 1 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry)
Instructions
- Marinate the chicken with water, cornstarch, oil, oyster sauce, and black pepper. Let it sit for 10 minutes.
- Prepare the sauce mixture by combining chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
- Heat a wok over high heat. Add oil and sear the chicken until opaque. Remove and set aside.
- In the same wok, stir-fry garlic, onion, Shaoxing wine, bell pepper, celery, and black pepper.
- Pour in the sauce mixture and deglaze the wok.
- Add the cornstarch slurry to thicken the sauce, then return the chicken to the wok.
- Adjust sauce thickness and seasoning as needed. Serve with rice.
Notes
- Use fresh coarsely ground black pepper for the best flavor.
- You can substitute chicken thighs for a juicier texture.
- Adjust soy sauce and seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg