Description
This Black Pepper Chicken recipe features tender, marinated chicken thighs stir-fried with colorful bell peppers, onions, garlic, and ginger, all enveloped in a savory and slightly spicy black pepper sauce. Quick and easy to prepare, it’s perfect for a flavorful weeknight dinner served over rice or noodles.
Ingredients
Scale
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
- ½ tsp sesame oil
For the Stir-Fry Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (optional, for color)
- 1 tsp sugar
- ¼ cup chicken broth or water
- 1 tbsp freshly cracked black pepper
For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 small onion, sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 2 cloves garlic, minced
- 1 tsp ginger, minced
For Garnish:
- 2 green onions, sliced thin
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, cornstarch, and sesame oil. Mix well to coat evenly and let it marinate for at least 10 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sugar, chicken broth, and freshly cracked black pepper. Set aside for later use.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes until golden brown and cooked through. Remove chicken from the wok and set aside.
- Stir-fry vegetables: Add the remaining tablespoon of vegetable oil to the wok. Toss in sliced onion, red bell pepper, green bell pepper, minced garlic, and minced ginger. Stir-fry for 2-3 minutes, keeping the vegetables slightly crisp and vibrant.
- Combine chicken and sauce: Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Stir to combine and cook for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Finish and serve: Remove from heat, garnish with sliced green onions, and serve hot over steamed rice, noodles, or a low-carb base like cauliflower rice for a complete meal.
Notes
- For a spicier kick, add a pinch of chili flakes or fresh chili while stir-frying.
- If you prefer a thicker sauce, add a little more cornstarch dissolved in water to the sauce in Step 5 and cook until desired thickness.
- Chicken thighs are recommended for juiciness, but you may use chicken breast for a leaner option.
- Use freshly cracked black pepper for the best aroma and flavor impact.
- This dish pairs well with jasmine rice, brown rice, or noodles depending on your preference.
