Chinese Black Pepper Chicken

  • 60 mins
  • 18 ingredients


  • --- Main Dish ---
  • Uncooked Diced Chicken 3 Cups
  • Onion, Chopped 1 Cup
  • Garlic, Minced 2 Cloves
  • Bell Pepper, Chopped 1/3 Cup
  • Celery, cut into strips 1 Cup
  • Vegetable Oil
  • --- Sauce ---
  • Ginger-Soy Sauce 1/4 Cup
  • Chili Vinegar 1 Tbsp
  • Coarse Ground Black Pepper 3 Tbsp
  • Sugar 1/2 tsp
  • Salt to taste
  • --- Marinade ---
  • Cornstarch 4 Tbsp
  • Ginger-Soy Sauce 1/4 Cup
  • Chili Vinegar 1/2 Tbsp
  • Salt to taste


1. In a bowl, mix all the marinade ingredients: cornstarch, soy sauce, chili vinegar, and salt. Whisk well so that the cornstarch dissolve well in the marinade.

2. Pour over the chicken in a container or a plastic bag. Let it marinate, covered or sealed, in the refrigerator for 30 minutes to 1 hour. If chicken is frozen, let set in marinade overnight in the refrigerator.

3. In a stir-fry pan, heat up 1/4 cup of the oil on medium heat and stir fry the chicken in batches until all the pieces are cooked and juice run clear. Remove and set aside.

4. In the same pan, add the rest of the oil. Let it heat up on medium heat then add the onion and garlic. Stir for about 2 minutes, then add the bell pepper and celery. Continue stirring for a few minutes until the bell peppers are a little softer and the onions are translucent.

5. Add the chicken, the soy sauce, the chili vinegar, black pepper, sugar and salt to taste. Stir well so that the chicken is very well coated with the sauce.

6. Continue stirring for 2-3 minutes then serve hot with a side of white rice.


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