Papa Tea’s Black Pepper Chicken
Papa Tea’s Black Pepper Chicken
Ingredients
For the Main Dish
- 4 cups celery, cut on a bias in 1/4 inch pieces
- 4 garlic, roughly minced
- 1 tablespoon coarse ground black pepper
- 2 tablespoons cooking oil
- 1 teaspoon sesame oil
For the Chicken Marinade
- 1 pound chicken breast or thigh, thinly sliced
- 1/2 tablespoon soy sauce
- 1/2 teaspoon chicken bouillon
- 1/4 teaspoon baking soda
For the Sauce
- 1/2 cup low sodium chicken broth or water
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Wash and clean the celery. Slice the celery into 1/4-inch pieces on a bias. You can use the celery leaves if desired. Set the sliced celery aside in a large bowl.
⏱️ 5 min
- 2
Roughly mince the garlic cloves. Set the minced garlic aside in a small bowl.
⏱️ 3 min
- 3
Thinly slice the chicken breast or thigh. Place the sliced chicken into a large bowl. Add 1/2 tablespoon of soy sauce, 1/2 teaspoon of chicken bouillon, and 1/4 teaspoon of baking soda. Mix well until all the chicken pieces are coated. Let it marinate for 15 minutes.
⏱️ 5 min
- 4
Freshly grind 1 tablespoon of black peppercorns using a mortar and pestle, ensuring it is coarsely ground. Set the coarse ground black pepper aside in a small dish.
⏱️ 2 min
- 5
In a measuring cup or small bowl, combine 1/2 cup of low sodium chicken broth (or water), 2 tablespoons of Shaoxing wine, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of soy sauce, and 1/2 teaspoon of sugar. Mix well and set aside.
⏱️ 3 min
- 6
Heat 2 tablespoons of cooking oil in a wok over high heat. Add the minced garlic and sauté for a few seconds or until fragrant. Add the marinated chicken and spread it out evenly. Cook on high heat for 2 to 3 minutes on each side, or until cooked through and lightly golden.
⏱️ 8 min
- 7
Once the chicken is cooked through, create a pit in the center of the wok. Add the sliced celery. Sauté the celery for 2 to 3 minutes, until it reaches your desired tenderness.
⏱️ 3 min
- 8
Add the coarse ground black pepper to the wok and toss to combine. Pour in the prepared sauce and bring the mixture to a boil. Cook for 2 to 5 minutes, or until the celery reaches your desired texture.
⏱️ 5 min
- 9
In a small bowl, combine 1 tablespoon of cornstarch and 2 tablespoons of water to make the slurry, ensuring the cornstarch is completely dissolved. Add the slurry to the wok immediately to thicken the sauce. Stir continuously until the sauce is nice and glossy.
⏱️ 2 min
- 10
Finish by drizzling 1 teaspoon of sesame oil over the dish. Give one last toss. Serve immediately with rice or enjoy by itself.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Papa Tea’s Black Pepper Chicken
For the Main Dish
- 4 cups celery, cut on a bias in 1/4 inch pieces
- 4 garlic, roughly minced
- 1 tablespoon coarse ground black pepper
- 2 tablespoons cooking oil
- 1 teaspoon sesame oil
For the Chicken Marinade
- 1 pound chicken breast or thigh, thinly sliced
- 1/2 tablespoon soy sauce
- 1/2 teaspoon chicken bouillon
- 1/4 teaspoon baking soda
For the Sauce
- 1/2 cup low sodium chicken broth or water
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Wash and clean the celery. Slice the celery into 1/4-inch pieces on a bias. You can use the celery leaves if desired. Set the sliced celery aside in a large bowl.
⏱️ 5 min - 2
Roughly mince the garlic cloves. Set the minced garlic aside in a small bowl.
⏱️ 3 min - 3
Thinly slice the chicken breast or thigh. Place the sliced chicken into a large bowl. Add 1/2 tablespoon of soy sauce, 1/2 teaspoon of chicken bouillon, and 1/4 teaspoon of baking soda. Mix well until all the chicken pieces are coated. Let it marinate for 15 minutes.
⏱️ 5 min - 4
Freshly grind 1 tablespoon of black peppercorns using a mortar and pestle, ensuring it is coarsely ground. Set the coarse ground black pepper aside in a small dish.
⏱️ 2 min - 5
In a measuring cup or small bowl, combine 1/2 cup of low sodium chicken broth (or water), 2 tablespoons of Shaoxing wine, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of soy sauce, and 1/2 teaspoon of sugar. Mix well and set aside.
⏱️ 3 min - 6
Heat 2 tablespoons of cooking oil in a wok over high heat. Add the minced garlic and sauté for a few seconds or until fragrant. Add the marinated chicken and spread it out evenly. Cook on high heat for 2 to 3 minutes on each side, or until cooked through and lightly golden.
⏱️ 8 min - 7
Once the chicken is cooked through, create a pit in the center of the wok. Add the sliced celery. Sauté the celery for 2 to 3 minutes, until it reaches your desired tenderness.
⏱️ 3 min - 8
Add the coarse ground black pepper to the wok and toss to combine. Pour in the prepared sauce and bring the mixture to a boil. Cook for 2 to 5 minutes, or until the celery reaches your desired texture.
⏱️ 5 min - 9
In a small bowl, combine 1 tablespoon of cornstarch and 2 tablespoons of water to make the slurry, ensuring the cornstarch is completely dissolved. Add the slurry to the wok immediately to thicken the sauce. Stir continuously until the sauce is nice and glossy.
⏱️ 2 min - 10
Finish by drizzling 1 teaspoon of sesame oil over the dish. Give one last toss. Serve immediately with rice or enjoy by itself.
⏱️ 2 min