Restaurant-Style Black Pepper Chicken #recipe #cooking

SAVE this recipe for dinner tonight and thank Papa Tea in the comments for this recipe 🤭

➡️ Recipe: Papa Tea’s Black Pepper Chicken
Serves 3-4
* 5-6 stalks celery, cut on a bias in 1/4 inch pieces (about 4 cups)
* 4-5 cloves garlic, roughly minced
* 1 tbsp course ground black pepper
* 2 tbsp cooking oil
* 1 tsp sesame oil

Chicken—
* 1lb chicken breast or thigh, thinly sliced
* 1/2 tbsp soy sauce
* 1/2 tsp chicken bouillon
* 1/4 tsp baking soda

Sauce—
* 1/2 cup low sodium chicken broth or water
* 2 tbsp shaoxing wine
* 2 tbsp oyster sauce
* 1 tbsp dark soy sauce
* 1/2 tbsp soy sauce
* 1/2 tsp sugar

Slurry—
* 1 tbsp cornstarch
* 2 tbsp water

1. Marinate thinly sliced chicken with baking soda, soy sauce, chicken bouillon. Mix well and set aside.
2. Sauce: In a small bowl, combine chicken broth, shaoxing wine, oyster sauce, dark soy sauce, soy sauce, and sugar. Mix well and set aside.
3. In a wok, heat about 2 tablespoons of oil. Add garlic and sauté for a few 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.
4. Make a pit in the center, and add celery. Sauté for 2-3 minutes.
5. Add the black pepper then pour in the sauce and bring to boil. Cook until your desired texture for the celery. About 2-5 mins.
6. 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.
7. Finish it off with a drizzle of sesame oil. Give one last toss. Serve with rice or enjoy by itself!