Black Pepper Chicken in Cantonese Style

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🍱 Black Pepper Chicken in Cantonese Style 🍱 Fried Shrimps

Prep Time: 7 mins

Cook Time:  13 mins

Total Time: 20 mins


  • 4 tablespoon OIL (I used PEANUT OIL)
  • 2 pound BONELESS CHICKEN THIGHS, cut into bite-sized pieces
  • 2 small BELL PEPPER, cored and sliced
  • 2 small RED ONION, peeled and sliced
  • 4 stalks CELERY, thinly-sliced on a bias
  • 4 cloves GARLIC, peeled and minced
  • 1/2 cup low-sodium SOY SAUCE
  • 2 tablespoon CORNSTARCH
  • 2 tablespoon OYSTER SAUCE
  • 2 tablespoon RICE WINE VINEGAR 
  • 4 teaspoon freshly-cracked BLACK PEPPER
  • 2 Slices GINGER


Steps

  1. Whisk together the soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined. Set aside.
  2. Heat 1 tablespoon oil over medium-high heat in a wok (or a large sauté pan).  Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Use a slotted spoon to transfer the chicken to a clean plate, and set aside.
  3. Add the remaining oil to the sauté pan, along with the bell pepper, onion, celery and garlic.  Sauté for 5-6 more minutes, stirring occasionally.
  4. Once the veggies are ready go to, add the chicken and sauce mixture to the pan, and stir until the veggies and chicken are evenly coated.  Continue to cook for 1-2 minutes, or until the sauce has thickened.  
  5. Taste, and season with extra soy sauce and/or black pepper as desired.