Chinese Black Pepper Chicken Stir-Fry with Silken Marinade
A fragrant Chinese stir-fry featuring tender chicken pieces coated in a silken egg white marinade, then tossed with crisp vegetables in a savory black pepper sauce. The poaching technique keeps the chicken incredibly moist while the coarse ground black pepper delivers bold, aromatic heat. Perfect for weeknight dinners when you want restaurant-quality flavors at home. This version stands out for its two-step cooking method that ensures tender chicken and bright, crisp vegetables.
Ingredients
- 1 lbs chicken thighs, boneless, cubed
- ½ tbsp corn starch
- 1 egg white
- 1 tsp rice vinegar, or 2 tsp sake
- ¼ tsp salt
- ¼ tsp soy sauce
- 2 tbsp canola oil, or more if frying
- 1 cup red onion, medium diced
- 2 green onions, scallions, small diced
- 2 garlic cloves, small diced
- 2 tsp black pepper, fresh peppercorns, coarse ground
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tsp sesame oil
- 2 tbsp oyster sauce
- 2 tsp corn starch
- 1 tbsp canola oil
- 1 celery stalks, small sliced
- 4 cup cooked rice, for serving
Instructions
- 1
Mix egg white, corn starch, oil, salt, soy sauce, and rice vinegar in a small bowl
- 2
Add cubed chicken to marinade and mix well
- 3
Refrigerate chicken for 30 minutes
- 4
Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, corn starch, and black pepper for sauce
- 5
Slice scallions, garlic, celery, and onion
- 6
Bring pot of water to rolling boil
- 7
Add marinated chicken with slotted spoon and poach for 4-6 minutes until fully cooked
- 8
Check chicken for doneness after 3-4 minutes
- 9
Transfer chicken to paper-lined bowl
- 10
Heat oil in saute pan until shimmering
- 11
Add onion, half of scallions, and celery, saute for 1 minute until crisp tender
- 12
Add cooked chicken and black pepper sauce
- 13
Cook for 1 minute until sauce thickens
- 14
Remove from heat and sprinkle with remaining black pepper and scallions
- 15
Serve over rice
Tips
Poach chicken in small batches to maintain water temperature and ensure even cooking.
Reserve some coarse black pepper to sprinkle at the end for extra heat and aromatic punch.
Pat chicken dry after poaching to help the sauce adhere better during the final stir-fry.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Marinate chicken up to 24 hours ahead, prepare sauce day before
Serve immediately over steamed rice while chicken is hot and vegetables are crisp
Common Mistakes
Don't overcook chicken during poaching to avoid tough, dry meat
Use slotted spoon when transferring chicken to leave marinade behind and prevent watery sauce
Substitutions
FAQ
Can I use chicken breast instead of thighs?
Yes, but reduce poaching time to 3-4 minutes as breast meat cooks faster and can become dry. Thighs remain more tender and flavorful.
What if I don't have oyster sauce?
Substitute with hoisin sauce for sweetness or extra soy sauce plus a pinch of sugar. The flavor will be different but still delicious.
How long does this keep in the refrigerator?
Store leftovers for up to 3 days. Reheat gently in a pan with a splash of water to prevent the chicken from drying out.