Chicken with black pepper - 黑椒鸡丁

Ingredients

• 350 gchicken thighs
• 2 cmfresh ginger
• 1 tspcornflour
• 1 tbspwater
• 1 tspsesame oil
• ½red pepper
• 1 smallonion
• 50 gcelery
• 1spring onion
• 2 tbspoil
• 1 tspblack pepper
• 2 tspcornflour
• 3 tbspoyster sauce
• 1 tsplight soy sauce
• 1 tspdark soy sauce
• 3 tbspwater

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into cubes and slice the ginger into fine matchsticks. Cut the pepper, onion and celery into small pieces, then finely chop the spring onion.

2. 2

   Coat the chicken

   Mix the chicken with the ginger, 1 tsp cornflour and 1 tbsp water until the liquid is absorbed. Stir in the sesame oil.

3. 3

   Mix the sauce

   Combine the black pepper, 2 tsp cornflour, oyster sauce, light soy sauce, dark soy sauce and 3 tbsp water, mixing well.

4. 4

   Stir-fry and serve

   Heat the oil in a pan over high heat and add the chicken. Fry until it changes colour, then add the onion, pepper and celery and cook for 2 minutes, until the chicken is cooked through. Add the sauce and stir-fry until it thickens. Sprinkle the spring onion over the top and serve.

What is chicken with black pepper?

This is an Asian-style chicken stir-fry, listed with Indonesian/Asian cuisine, made with chicken, vegetables and a peppery oyster sauce. The recipe’s quick pan-cooking method keeps the vegetables in distinct pieces while the sauce brings the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the oil, sesame oil and sauces contribute much of the fat and flavour. The vegetables add some carbohydrate, and rice served alongside would add more; balance the plate with a generous share of the stir-fried vegetables.

Get the preparation done first

Chicken: cut the thighs into evenly sized cubes so they cook at a similar pace.

Vegetables: chop the pepper, onion and celery before heating the pan, and keep the spring onion separate for the finish.

Coating the chicken

Cornflour and water: mix them with the chicken until the liquid is absorbed, then add the sesame oil. This coats the pieces before they go into the pan.

Ginger: cut it into fine matchsticks so it is distributed through the chicken rather than left in large chunks.

Making the sauce

Cornflour: mix it thoroughly with the water and other sauce ingredients before adding it to the pan, so it can thicken evenly.

Soy sauces: light and dark soy sauce are both used here alongside oyster sauce and black pepper; measure each one into the same bowl for easy mixing.

Cooking over high heat

Chicken: use a hot pan and fry until the pieces change colour before adding the vegetables. Continue cooking until the chicken is cooked through.

Vegetables: add them together and stir-fry for 2 minutes, as directed, before pouring in the sauce.

When the sauce is ready

Look for the sauce to thicken as you stir-fry it with the chicken and vegetables. Take the pan off the heat once it coats the ingredients, then finish with the chopped spring onion.

Serving the stir-fry

Serve it straight from the pan while the chicken and vegetables are hot. Rice is a practical accompaniment for the savoury sauce; keep it separate so each person can choose how much to add.

Recipe notes & tips

• Cut the chicken into similar-sized cubes for more even cooking.
• Mix the sauce until the cornflour is fully dispersed before using it.
• Have the vegetables and sauce ready before heating the pan.
• Keep the spring onion aside until the end to preserve its fresh flavour.
• Stir the sauce as it thickens so it coats the chicken and vegetables evenly.

Variations

• More vegetables: add extra pepper or celery, keeping the pieces small.
• Extra pepper: increase the black pepper to suit your taste.
• Milder sauce: use less black pepper for a gentler finish.
• Rice accompaniment: serve with cooked rice to make the meal more filling.
• Ginger adjustment: slice the ginger more finely for a subtler bite.

Common mistakes to avoid

• Crowded pan: the chicken may cook unevenly; use a pan large enough to stir the ingredients freely.
• Uneven chicken pieces: some may finish before others; cut the thighs into similar-sized cubes.
• Lumpy sauce: the cornflour can clump; mix it thoroughly with the water and sauces before adding.
• Adding sauce too early: the vegetables can lose their brief stir-fried texture; cook them with the chicken for 2 minutes first.
• Skipping the doneness check: colour change alone is not enough; make sure the chicken is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan until piping hot throughout, stirring so the sauce warms evenly.

Frequently asked questions