Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 250 kcal
Ingredients
For the chicken:
- 12 ounces boneless skinless chicken breast (or thighs)
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
- 2 teaspoons oyster sauce
- 1/2 teaspoon coarsely ground black pepper
For the rest of the dish:
- 1/2 cup low sodium chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- 3 tablespoons neutral oil (divided)
- 2 cloves garlic (finely chopped)
- 1 medium onion (cut into wedges)
- 1/2 bell pepper (any color, cut into 1-inch/2.5cm pieces)
- 1 stalk celery (thinly sliced on an angle)
- 1 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry)
Instructions:
- Marinate the chicken
Slice the chicken into thin, even pieces so it cooks quickly and stays tender over high heat. Place the sliced chicken in a bowl and add the water, cornstarch, neutral oil, oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Using your hands, rub and mix everything thoroughly, squeezing and tossing until the chicken absorbs the liquid and looks evenly coated. This short marinade helps the chicken stay juicy and gives it a lightly velvety texture once seared. Set the bowl aside for 10 minutes while you prepare everything else. - Mix the sauce
In a small bowl or measuring cup, combine the low sodium chicken stock, 1 tablespoon oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir well until the sugar dissolves and the mixture looks uniform. Keep this sauce near the stove; once the wok is hot, everything moves fast. - Heat the wok and sear the chicken
Place a wok over high heat and let it heat until it is smoking hot. Add 2 tablespoons of the neutral oil, swirling to coat the surface. Add the marinated chicken in a single layer. Avoid stirring right away so the chicken can sear properly. Let it cook just until it turns opaque on the outside and is no longer raw-looking, a couple of minutes. Flip and move pieces as needed so all sides turn opaque. Turn off the heat, transfer the chicken to a plate, and set it aside. At this stage, it should be about 80–90% cooked; it will finish cooking when it returns to the wok later. - Stir-fry the aromatics
Without washing the wok (those browned bits add flavor), turn the heat to medium. Add the remaining 1 tablespoon neutral oil. Add the finely chopped garlic and the onion wedges. Stir-fry for about 20 seconds, just until the garlic becomes fragrant and the onion starts to take on a slight sheen.
- Deglaze and add vegetables
To lift any flavorful browned bits from the wok, add a small splash of the chicken stock around the perimeter of the wok, then stir quickly. Add the bell pepper pieces and the sliced celery, followed by the remaining 1 teaspoon coarsely ground black pepper. Stir-fry briskly for another 30 seconds, keeping the vegetables moving so they stay crisp-tender and brightly colored while picking up the peppery aroma. - Add sauce and thicken
Pour in the prepared sauce mixture. Use your wok spatula to stir and scrape around the sides and bottom of the wok to fully deglaze, then let the sauce come to a simmer. Stir the cornstarch slurry again (it settles quickly), and drizzle it into the simmering sauce while stirring constantly. Let it bubble for 10 to 15 seconds, until the sauce becomes thick, glossy, and gravy-like. - Finish with the chicken and adjust
Add the seared chicken back into the wok, including any juices on the plate. Stir-fry until the chicken is fully cooked through and coated evenly in the thickened black pepper sauce. If you want a darker brown sauce, add a dash more dark soy sauce. If the sauce seems too thin, add a bit more cornstarch slurry; if it becomes too thick, loosen it with a little more chicken stock or water. Serve hot with steamed rice.