Description
A flavorful and easy-to-make Black Pepper Chicken stir-fry featuring tender chicken thighs cooked with colorful bell peppers and onions in a savory black pepper sauce. Perfect served hot over steamed white rice for a delicious Asian-inspired main course.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Stir-Fry
- 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 green onions, sliced (for garnish)
To Serve
- Cooked white rice
Instructions
- Marinate the chicken: In a bowl, toss the bite-sized chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated. Let it marinate for 10 to 15 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a separate small bowl, combine the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and 1 teaspoon cornstarch mixed with 2 tablespoons water. Stir until smooth and set aside.
- Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, add the minced garlic, sliced onion, and chopped green and red bell peppers. Stir-fry for 2 to 3 minutes until the vegetables are slightly softened but still crisp.
- Combine chicken with sauce and vegetables: Return the cooked chicken to the skillet and pour in the prepared sauce. Stir well to evenly coat the chicken and vegetables.
- Add black pepper and thicken the sauce: Sprinkle in the freshly ground black pepper and continue to cook, stirring frequently, for 1 to 2 minutes until the sauce thickens and glazes the ingredients.
- Garnish and serve: Remove from heat, garnish with sliced green onions, and serve hot over cooked white rice.
Notes
- Use freshly cracked black pepper for the best flavor and aroma.
- Chicken breast can be used in place of thighs for a leaner option.
- Add broccoli or snow peas to the stir-fry for extra vegetables and nutrition.
