Stir fry chicken in a black pepper sauce

  • Yield : 1 bowl
  • Servings : 1-2 people
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 25m

Stir fry chicken in a black pepper sauce
As a stir fry chicken recipe goes this is a fairly unique one in its use of a lot of pepper and ideally suited along with chicken , pork, lamb or beef as a meat ingredient.


Step 1

Chop all the vegetables and keep them ready in separate bowls. Thinly slice the garlic and then finely chop them. Finely slice the shallots.

Step 2

Cut the chicken breast horizontally into two pieces. The slice it sideways and across so as to get thin slices. Chop the half onion in a zig-zag manner and separate the individual petals. Cut the red, yellow, green peppers in a zig-zag manner. Chop up the scallions into one inch pieces.

Step 3

Make the marinade by adding the dark soy sauce, oyster sauce, sugar, garlic and black pepper corns to the chicken and set aside for 30 minutes.

Step 4

Make the seasoning mixture by adding the soy sauce, oyster sauce, sugar and peppercorns to a bowl and stirring till the sugar dissolves.

Step 5

Heat a wok over high heat until it is very hot and put in the vegetable oil. Add the garlic and shallots and fry for a second. Add the chicken and stir fry it vigorously. Add the stock.

Step 6

Add all the vegetables and continue to stir fry. The vegetables will release some of their moisture. Add the seasoning sauce and continue to stir fry over high heat till the chicken and vegetables are cooked al-dente. This will take a couple of minutes. Add the stock in case the stir-fry is drying up.

Step 7

Check the taste and add more ingredients of the seasoning sauce to get a balance of sweet and spicy taste with the saltiness coming from the soy sauce.

Step 8

Turn off the heat and add the scallions. Dress with coriander leaves and some of the scallions. Serve with scallions (thinly sliced), red peppers / chillies without seeds (thinly sliced) or beansprouts as dressing / on the side.

My Notes
1. Regular small sized onions can be used in place of shallots.
2. Experiment with other veggies that stay firm on cooking.
Stir fry tips
1.Have all the ingredients chopped ready in a plate.Stir fry dishes get ready in less than 5 minutes.
2.Cook on high heat. Keep heat constant. Constantly stir to use the heat across the pan.
3.Use stock in case it starts to get dry. Do not use oil as a replacement.
4.A dash of sesame oil in the end can add to the flavour
5.A mixture of 1 teaspoon  oyster sauce and half a tea spoon of light soy sauce is great as a standard seasoning in most stir fries.
6.Vegetables and meat have their own unique taste and flavour. As a rule, check the taste and then add the seasoning of sauces (fish sauce / sugar / palm sugar / oyster sauce / soy sauce).
Dressing tips
1. Use whole coriander leaves. Do not chop them up.
2. Basil – Use only whole leaves. Do not chop or crush.
3. Use thinly sliced young spring onions for dressing.You can use regular spring onions by slicing then down the middle four ways and then chop in to one inch pieces.

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