Cooked - Papa Tea's Black Pepper Chicken

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Papa Tea's Black Pepper Chicken

1.0

5-6 stalks celery, cut on a bias in ¼ inch pieces (about 4 cups)

4-5 cloves garlic, roughly minced

1 tbsp course ground black pepper

Cooking oil

Sesame oil (~1 tsp)

1lb chicken breast or thigh, thinly sliced

½ tbsp soy sauce

½ tsp chicken bouillon

¼ tsp baking soda

½ cup low sodium chicken broth or water

2 tbsp shaoxing wine or mirin

2 tbsp oyster sauce

1 tbsp dark soy sauce

½ tbsp soy sauce

½ tsp sugar

1 tbsp cornstarch

2 tbsp water

Marinate thinly sliced chicken with baking soda, soy sauce, chicken bouillon. Mix well and set aside. Chopped celery and garlic.
In a small bowl, combine chicken broth, shaoxing wine, oyster sauce, dark soy sauce, soy sauce, and sugar. Mix well and set aside.
In a wok, heat about 2 tablespoons of oil. Add garlic and sauté for 20 to 30 seconds or until fragrant. Add marinated chicken and spread it out evenly and leave stove on high heat for 2-3 mins on each side or until cooked through and lightly golden.
Make a pit in the center, and add celery. Sauté for two minutes.
Pour in the sauce and bring to boil. Cook until your desired texture for the celery. 2-5 mins.
Combine cornstarch and water to make slurry. Ensuring that the cornstarch is completely dissolved then add in to the wok. Immediately to thicken the sauce.
Finish it off with a drizzle of sesame oil. Serve with rice or enjoy by itself!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 101 weeks ago

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