Black Pepper Chicken Stir Fry | Easy Juicy And Tender Chicken Stir Fry Recipe | Better Than Takeout

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is usually cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is more commonly available.

Mix together slices of ginger and 4 cloves of garlic.

Cut 1/4 of an onion into bite-sized pieces and separate the onion.

Cut celery into bite-sized pieces.

Cut chicken breast in half lengthwise and then slice it.

Marinate the chicken with soy sauce, dark soy sauce, oyster sauce, some water, sugar, baking soda, and corn starch. Mix thoroughly and add a touch of sesame oil.

Heat oil in a pan over medium-high heat.

Add a tiny bit of sugar and salt to the hot oil, then add celery and onion. Stir fry briefly.

Add a touch of rice wine and toss to let the alcohol evaporate, then remove from the pan.

Add minced ginger to the pan and let it sizzle briefly in the oil.

Add crushed black pepper and mix with the oil.

Add the marinated chicken to the pan and spread it out to pan fry until both sides are golden brown.

Once golden brown, add minced garlic and a touch of rice wine to the chicken.

Season the chicken with a little soy sauce and dark soy sauce, stir frying until the chicken color is even.

Add water to the pan, which will boil quickly and thicken into a sauce.

Add the onion and celery back to the pan and give it a quick toss to mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens