Sizzling Black Pepper Chicken

Serves 4

30 min

Stir-fried chicken breast with black pepper sauce, garlic, ginger, and vegetables over rice.

prepCut chicken breast into 1/2-inch strips
prepMince garlic and ginger
prepThinly slice yellow onion
prepCut celery into 1/2-inch bias pieces
prepCut green onions into 2-inch pieces
570 g chicken breast, cut into 1/2-inch strips	Marinate chicken 15 min	Stir-fry chicken 3–4 min, remove	Return chicken, pour sauce, simmer 1–2 min until thick
1.5 Tbsp soy sauce
2 tsp oyster sauce
1 Tbsp Shaoxing wine
1/4 tsp salt
Dash of white pepper
2 tsp corn starch
3 Tbsp soy sauce	Whisk sauce, set aside
1.5 Tbsp dark soy sauce
1.5 Tbsp oyster sauce
1 Tbsp Shaoxing wine
2 tsp granulated sugar
1 tsp sesame oil
120 ml low-sodium chicken broth
1 tsp ground black pepper
1 Tbsp corn starch
1 Tbsp neutral oil (for the chicken)
1 Tbsp neutral oil (for the aromatics)	Sauté garlic & ginger 30 sec	Sauté onion, celery & green onions 2–3 min
4 cloves garlic, minced
1 Tbsp minced ginger
1 yellow onion, thinly sliced
3 stalks celery, cut into 1/2-inch bias pieces
2 green onions, cut into 2-inch pieces

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