Description
Bold and Flavorful Black Pepper Chicken delivers a zesty punch straight from the skillet to your plate. Sizzling chicken pieces coated in a peppery sauce make dinnertime feel like a spicy adventure that keeps taste buds dancing.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables:
- 1 small onion, sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
Seasonings and Sauces:
- 1 tablespoon soy sauce (for chicken marinade)
- 1 teaspoon cornstarch (for chicken marinade)
- ½ teaspoon sesame oil (for chicken marinade)
- 3 tablespoons soy sauce (for stir-fry sauce)
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- ¼ cup chicken broth or water
- 1 tablespoon freshly cracked black pepper
- 2 tablespoons vegetable oil
Garnish:
- 2 green onions, sliced thin
Instructions
- Toss 454 grams of chicken thighs with 15 milliliters soy sauce, 5 grams cornstarch, and 2.5 milliliters sesame oil. Massage marinade thoroughly into meat and let sit for 10 minutes at room temperature.
- Whisk 45 milliliters soy sauce, 15 milliliters oyster sauce, 5 milliliters dark soy sauce, 5 grams sugar, 60 milliliters chicken broth, and 5 grams freshly cracked black pepper in a small bowl. Set sauce mixture aside.
- Heat 30 milliliters vegetable oil in a wok at 204°C. Add marinated chicken and stir-fry for 3-4 minutes until golden brown, ensuring internal temperature reaches 74°C.
- Remove chicken from wok, then add 1 small sliced onion, 1 red bell pepper, and 1 green bell pepper. Sauté 2 minced garlic cloves and 5 grams minced ginger for 2-3 minutes, keeping vegetables crisp and bright.
- Return chicken to wok and pour prepared sauce over ingredients. Stir continuously for 2-3 minutes until sauce thickens and coats everything evenly.
- Transfer to serving plate and sprinkle 2 thinly sliced green onions on top. Serve immediately with steamed rice or cauliflower rice.
Notes
- Marinate the chicken for at least 30 minutes to enhance flavor penetration and tenderize the meat.
- Use a high-heat cooking method like a wok to achieve that classic stir-fry sear and prevent soggy vegetables.
- Adjust black pepper quantity to match your spice preference, starting with less and adding more for a bolder kick.
- For a gluten-free version, swap regular soy sauce with tamari and use gluten-free oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 9-13 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg