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Black Pepper Chicken

Chinese-style stir-fry with tender marinated chicken thighs in a bold, savory sauce of dark soy, oyster sauce, and freshly cracked black pepper.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs cut into thin strips
  • 1 tablespoon shaoxing wine for marinade
  • 1 teaspoon cornstarch
  • 1 pinch salt
  • 2 cloves garlic finely minced
  • 1/2 onion cut into wedges
  • 2 scallions cut into 1/2-inch pieces, whites and greens separated
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon shaoxing wine for sauce
  • 1 teaspoon sugar
  • 1 teaspoon freshly cracked black pepper plus more to taste

Equipment

  • Large skillet or wok
  • small bowl
  • medium mixing bowl

Method
 

  1. Cut chicken thighs into thin strips and combine with shaoxing wine, cornstarch, and salt. Toss until evenly coated and marinate for 15 minutes at room temperature.
  2. While chicken marinates, mince garlic, cut onion into wedges, and chop scallions into half-inch pieces, keeping whites and greens separated.
  3. In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sesame oil, rice wine vinegar, shaoxing wine, sugar, and freshly cracked black pepper until sugar dissolves.
  4. Heat a large skillet or wok over medium-high heat until quite hot. Add oil and cook chicken strips for about 5 minutes until browned, letting them sit undisturbed for 90 seconds before stirring. Remove chicken to a plate.
  5. In the same pan, sauté garlic, onion wedges, and scallion whites over medium heat for about 2 minutes until fragrant and slightly softened.
  6. Return chicken and accumulated juices to pan. Pour sauce over everything. Stir-fry over medium-high heat for about 3 minutes until sauce thickens, reduces, and coats the chicken with a glossy glaze.
  7. Toss in scallion greens during the last 30 seconds. Taste and adjust with more cracked black pepper if desired. Serve immediately over steamed jasmine rice.

Notes

Storage: Store in airtight container for 3 to 4 days. Flavors improve overnight. Reheat in skillet over medium heat with a splash of water, or microwave at medium power in 90-second intervals. Freezes well for up to 2 months. Substitutions: Use dry sherry instead of shaoxing wine. Chicken breasts can replace thighs (reduce cooking time slightly). Beef flank steak, shrimp, or firm tofu also work with this sauce. Vegetables: Add thinly sliced bell peppers, blanched broccoli florets, snap peas, or snow peas. Bell peppers go in with the aromatics, delicate vegetables in the last 2 minutes. Spice Level: Add a Thai bird's eye chili or chili garlic sauce for extra heat. Reduce pepper to 1/2 teaspoon for milder dish. Noodle Version: Toss finished dish with cooked lo mein or ramen noodles, adding extra sauce if needed. Pro Tip: Always use freshly cracked black pepper for maximum aroma and flavor. Pre-ground loses its volatile compounds quickly. Ensure pan is very hot before adding chicken to achieve proper browning.