Description
This Black Pepper Chicken is a quick and delicious stir-fry made with tender chicken thighs, colorful bell peppers, and a savory sauce. It’s an ideal weeknight meal, served over rice or noodles for a satisfying dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon black pepper (adjust to taste)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 cup chicken broth
- 2 green onions, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well to ensure all pieces are coated evenly. Let it sit for about 15-20 minutes while you prepare the other ingredients.
- Slice the onion and bell peppers into thin strips. Mince the garlic and ginger, and set everything aside.
- Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
- Add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F/75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 3-4 minutes until they start to soften but still retain some crunch.
- Add the minced garlic and ginger to the skillet. Stir and cook for an additional 1-2 minutes until fragrant.
- Return the cooked chicken to the skillet with the vegetables and stir to combine.
- In a small bowl, mix together the oyster sauce, rice vinegar, sugar, and chicken broth. Pour this sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
- Add the black pepper to the skillet, starting with one tablespoon. Stir and let it simmer for about 3-5 minutes to meld the flavors.
- Taste and adjust the seasoning if necessary, adding a pinch of salt or more soy sauce if desired.
- Serve the black pepper chicken over a bed of cooked rice or noodles, garnished with chopped green onions.
- Enjoy your homemade black pepper chicken!
Notes
- For added vegetables, consider including broccoli, snap peas, or carrots, adjusting cooking time as needed.
- For a spicier version, add sliced chili peppers or a dash of chili sauce to the sauce mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes