Description
Spicing up your dinner table, black pepper chicken brings bold flavors from Asian kitchens straight to your plate. Tender chicken pieces dance with a zesty pepper sauce that makes weeknight meals feel like a delicious adventure.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Main Seasonings and Sauces:
- 1 tablespoon black pepper
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ¼ cup chicken broth
Supporting Ingredients:
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, chopped
- Cooked rice or noodles
Instructions
- Marinate 1 pound chicken thigh pieces in 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let the mixture sit for 15-20 minutes while prepping other ingredients.
- Slice 1 medium onion and both bell peppers into thin strips. Finely mince 3 garlic cloves and 1 tablespoon fresh ginger.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat. Add chicken pieces in a single layer, cooking 5-7 minutes until golden brown and reaching 165F internal temperature. Transfer cooked chicken to a separate plate.
- Add remaining 1 tablespoon oil to the skillet. Toss in sliced onions and bell peppers, stir-frying 3-4 minutes until they remain slightly crisp.
- Introduce minced garlic and ginger to the vegetables. Stir continuously for 30 seconds until aromatic.
- Whisk 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and ¼ cup chicken broth in a small bowl. Pour the mixture into the skillet, simmering 2 minutes until slightly thickened.
- Reintroduce chicken to the skillet, coating it with vegetables and sauce. Sprinkle 1 tablespoon black pepper across the dish. Simmer an additional 2-3 minutes to meld flavors.
- Taste and adjust seasoning as needed. Transfer to serving plates over rice or noodles. Scatter 2 chopped green onions on top for garnish.
Notes
- Cornstarch helps create a tender, crispy chicken coating that locks in moisture and gives a silky texture to the sauce.
- Let the chicken marinate for the full 15-20 minutes to allow the soy sauce to penetrate and tenderize the meat thoroughly.
- For a gluten-free version, swap regular soy sauce for tamari and ensure your oyster sauce is gluten-free.
- Achieve the best stir-fry by using a very hot skillet and cooking chicken and vegetables in batches to prevent steaming and ensure proper browning.
- Prep Time: 20-25 minutes
- Cook Time: 14-17 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg