Easy Black Pepper Chicken (30 Minutes)

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• 1 lb chicken breast
  Ingredient note

  Source: 1 lb chicken breast
• 1 cup celery (sliced into 1/4-inch thick pieces)
  Ingredient note

  Source: 1 cup celery (sliced into 1/4-inch thick pieces)
• ½ cup carrots (sliced into 1/4-inch thick rounds)
  Ingredient note

  Source: ½ cup carrots (sliced into 1/4-inch thick rounds)
• ½ cup onion (sliced)
  Ingredient note

  Source: ½ cup onion (sliced)
• 2 each garlic cloves (minced)
  Ingredient note

  Source: 2 garlic cloves (minced)
• 1.5 tablespoon + 1 tablespoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1.5 tablespoon vegetable oil (or any neutral oil); Source: 1 tablespoon vegetable oil (or any neutral oil)
• 1 tablespoon + 1 tablespoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1 tablespoon regular soy sauce (or light soy sauce); Source: 1 tablespoon regular soy sauce (or light soy sauce)
• 1 tablespoon + 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch; Source: 1 tablespoon cornstarch
• 2 tablespoon water (cold)
  Ingredient note

  Source: 2 tablespoon water (cold)
• ½ teaspoon baking soda
  Ingredient note

  Source: ½ teaspoon baking soda
• 1 tablespoon oyster sauce
  Ingredient note

  Source: 1 tablespoon oyster sauce
• ½ tablespoon dark soy sauce
  Ingredient note

  Source: ½ tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
  Ingredient note

  Source: 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoon white granulated sugar
  Ingredient note

  Source: 2 teaspoon white granulated sugar
• 1 teaspoon ginger (grated)
  Ingredient note

  Source: 1 teaspoon ginger (grated)
• ¾ teaspoon black pepper (add ¼ tsp more for a stronger taste)
  Ingredient note

  Source: ¾ teaspoon black pepper (add ¼ tsp more for a stronger taste)
• ½ cup chicken stock (low-sodium)
  Ingredient note

  Source: ½ cup chicken stock (low-sodium)

1. Slice the chicken against the grain into 1/4-inch-thick slices. Transfer the sliced chicken to a large bowl. Add all the marinade ingredients and mix well. Set aside to marinate for 15-20 minutes.
2. In a small bowl, whisk together all the sauce ingredients until the sugar fully dissolves. Set aside.
3. Heat 1 tablespoon (15 ml) vegetable oil in a large pan over medium-high heat. Add the chicken in an even layer and cook for about 3–4 minutes, flipping halfway through, until lightly golden and cooked through, reaching an internal temperature of 165°F. Remove from the pan and set aside.
4. Reduce the heat to medium and add the remaining oil. Add the onions, garlic, carrots, and celery and stir-fry for about 1-2 minutes until crisp-tender.
5. Whisk the prepared sauce again to redistribute the cornstarch, then pour it into the pan. Bring to a simmer and cook until the sauce is thick and glossy, about 30-60 seconds.
6. Return the cooked chicken to the pan and toss until evenly coated in the sauce and heated through. Transfer to a serving plate and enjoy hot.