Description
This Black Pepper Chicken stir-fry features tender chicken thighs and vibrant bell peppers in a savory sauce, making it a quick and delicious weeknight dinner. Served over rice or noodles and garnished with fresh green onions, it’s a flavorful meal that’s easy to prepare and perfect for any occasion.
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 the chicken is coated. 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 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces 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 remaining tablespoon of vegetable oil. Add the sliced onion, red bell pepper, and green bell pepper. Stir-fry for about 3-4 minutes until tender but still crisp.
- Add the minced garlic and ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
- In a small bowl, mix together the oyster sauce, rice vinegar, sugar, and chicken broth. Pour this sauce mixture into the skillet with the vegetables. Stir well and let it simmer for about 2 minutes until slightly thickened.
- Return the cooked chicken to the skillet, tossing it with the vegetables and sauce. Add black pepper to taste. Cook together for another 2-3 minutes, allowing the chicken to absorb the flavors.
- Remove from heat, taste, and adjust seasoning if necessary. Serve the black pepper chicken over cooked rice or noodles, garnished with chopped green onions.
Notes
- For a healthier version, substitute chicken thighs with chicken breast or tofu for a vegetarian option.
- Add other vegetables like broccoli, snap peas, or carrots for added nutrition and color.
- For a sweeter sauce, add a splash of honey or more sugar.
- This dish can be made ahead of time and reheated, making it great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes