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Chinese Black Pepper Chicken With Celery

Savory Chinese Black Pepper Chicken With Celery, made easy in 20 minutes! Simply stir-fry chicken, garlic, ginger, and celery in a flavorful sauce and serve hot. Try tonight!

Savor the bold flavors of China in this delightful dish, where tender chicken, crunchy celery, and aromatic spices come together in perfect harmony.

This Chinese Black Pepper Chicken with Celery is a flavorful and savory delight, with a rich sauce infused with soy, ginger, and sesame oil – a true culinary treat!

Ready Time

45 mins


9 servings


  • boneless skinless chicken breast or thighs, cut into bite-sized pieces 1 1/2 pounds
  • cornstarch 2 1/4 tablespoons
  • salt 1 1/4 teaspoons
  • black pepper 2 3/4 teaspoons
  • vegetable oil 7 1/2 tablespoons
  • garlic minced 4 1/2 cloves
  • ginger minced 2 3/4 tablespoons
  • celery sliced 4 1/2 cups
  • scallions chopped 1 1/2 cups
  • soy sauce 3 3/4 tablespoons
  • Shaoxing wine or dry sherry 1 3/4 tablespoons
  • sugar 1 1/4 teaspoons
  • sesame oil 1 3/4 teaspoons


In a medium bowl, toss chicken pieces with cornstarch, salt, and 1 1/2 teaspoons of black pepper until evenly coated.

Let it sit for 10-15 minutes.

In a large skillet or wok, heat 2 1/2 tablespoons of vegetable oil over medium-high heat.

Add the chicken and cook until browned and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 5 tablespoons of vegetable oil.

Add the minced garlic and cook, stirring constantly, for 10 seconds.

Add the minced ginger and cook for another 10 seconds.

Add the sliced celery to the skillet and cook, stirring occasionally, until it starts to soften, about 3-4 minutes.

Add the chopped scallions and cook for an additional minute.

In a small bowl, whisk together soy sauce, Shaoxing wine or dry sherry, sugar, and sesame oil.

Pour the sauce into the skillet and bring to a boil.

Return the chicken to the skillet and stir to coat with the sauce.

Cook for an additional 1-2 minutes, until the sauce has thickened.

Remove from heat and sprinkle with the remaining 1 1/4 teaspoons of black pepper.

Serve immediately.


Make sure to slice the celery thinly so it cooks evenly and quickly. Use high-quality soy sauce for the best flavor.

If using Shaoxing wine, be aware that it’s quite strong, so start with a small amount and adjust to taste.

To achieve the perfect browning on the chicken, don’t overcrowd the skillet and cook in batches if necessary. For extra crispy chicken, pat the pieces dry with paper towels before coating with cornstarch mixture.

This dish is perfect for a crowd, as it serves 9 people generously.

If you prefer less sauce, simply reduce the amount of vegetable oil and sauce ingredients. Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently before serving.

You can substitute chicken breasts with thighs or vice versa, just adjust cooking time accordingly. Be gentle when stirring the sauce to avoid breaking the celery slices.

This dish is quite spicy from the black pepper, so adjust the amount to your taste.

Nutrional Value

  • Calories: 344
  • Total Fat: 18g
  • Saturated Fat: 3.5g
  • Cholesterol: 60mg
  • Sodium: 650mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 26g
Chinese Black Pepper Chicken With Celery
Chinese Black Pepper Chicken With Celery

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