Black Pepper Chicken Stir-Fry

500g boneless chicken thighs, skin on if preferred, cut into large chunks
½ red onion, cut into large chunks
½ red pepper, cut into large chunks
½ green pepper, cut into large chunks
20g ginger, sliced
3 garlic cloves, sliced
2 spring onions, cut into 4cm lengths
2 tablespoons vegetable oil

The Marinade
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
½ teaspoon white pepper

The Black Pepper Sauce
100ml chicken stock
2 tablespoons oyster sauce
1 tablespoon Shaoxing rice wine
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
2 teaspoons freshly ground black pepper

PREPARATION

1. Cut the chicken thighs into large bite-sized pieces. Slice the ginger and garlic, cut the spring onions into lengths, and chop the onion and peppers into large chunks. Marinate the chicken with the light soy sauce, sugar, sesame oil and white pepper, mixing well until the liquid is fully absorbed. Combine all the sauce ingredients in a small bowl.

COOKING

1. Heat a wok until smoking hot and add the vegetable oil.
2. Spread the chicken out in the wok and cook undisturbed for about 1 minute to develop colour.
3. Turn the chicken and continue cooking until browned on all sides.
4. Carefully pour away any excess fat rendered from the chicken skin.
5. Add the ginger, garlic and spring onions, stir-frying until fragrant.
6. Add the onion and peppers, tossing briefly over the high heat.
7. Pour in the prepared black pepper sauce.
8. Bring the sauce to a vigorous boil before stirring, allowing it to reduce naturally.
9. Continue cooking for 1–2 minutes, until the sauce thickens and coats the chicken without needing cornflour.
10. Toss everything together until glossy and caramelised.
11. Serve immediately with steamed jasmine rice.

School of Wok Tips

• Chicken thighs stay much juicier than chicken breast during high-heat stir-frying.
• Leave the chicken undisturbed initially to develop deep caramelisation before turning.
• Naturally reducing the sauce over a high heat creates a glossy finish without needing a cornflour slurry.
• Freshly ground black pepper gives a much bolder flavour than pre-ground pepper.

FAQs

Can I use chicken breast instead of thighs?
Yes, although thighs remain juicier and are less likely to dry out during stir-frying.

Why pour away the rendered fat?
Removing excess fat keeps the finished sauce rich and glossy without becoming greasy.

Can I make this spicier?
Yes. Increase the amount of freshly ground black pepper or add a pinch of crushed chilli flakes for extra heat.