1-Getting started with black pepper chicken is easier than you might think, and I’ll walk you through it like we’re chatting in the kitchen. First, prepare your ingredients by slicing the chicken into bite-sized pieces and chopping the garlic and vegetables. This sets the stage for a quick and seamless cooking process.

2-Next, marinate the chicken with 3 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon neutral oil, 2 teaspoons oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Rub it in well and let it sit for 10 minutes to soak up all that goodness. In a small bowl, mix together 1/2 cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 2 teaspoons dark soy sauce, and 1/2 teaspoon sesame oil to make the sauce set that aside for later.

3-Heat a wok over high heat until it’s smoking, then add 2 tablespoons of neutral oil. Sear the chicken in a single layer until it’s opaque on all sides, about 2 minutes, and set it aside. Without cleaning the wok, turn the heat to medium, add the remaining 1 tablespoon neutral oil, the finely chopped garlic, and the onion wedges; stir-fry for 20 seconds before adding 1 tablespoon Shaoxing wine around the edge.

4-Add the bell pepper pieces, sliced celery, and 1 teaspoon coarsely ground black pepper; stir-fry for 30 seconds. Pour in the sauce mixture, stir to mix everything, and bring it to a simmer. Drizzle in the cornstarch slurry (1 1/2 teaspoons cornstarch mixed with 2 tablespoons water) while stirring; let it simmer for 10 to 15 seconds until it thickens. Finally, return the chicken to the wok, stir-fry until it’s fully coated, and adjust as needed. Serve it hot with steamed rice for a comforting meal.