Description
A quick and flavorful stir-fry featuring tender chicken thighs tossed in a bold black pepper sauce with crisp bell peppers and onions. Perfect for a weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs, sliced into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Coat the Chicken: Place the chicken pieces in a bowl and toss with 2 tablespoons of cornstarch until they are lightly coated, helping to achieve a tender and slightly crispy texture when cooked.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry Vegetables: In the same pan, add the chopped green and red bell peppers along with the sliced onion. Stir-fry for 3 to 4 minutes until the vegetables become slightly tender but still retain some crunch.
- Add Aromatics: Add the minced garlic and freshly grated ginger to the pan with the vegetables. Cook for about 30 seconds, stirring constantly, until fragrant.
- Prepare the Sauce: In a small bowl, whisk together the low sodium soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and freshly cracked black pepper to create a flavorful sauce.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and pour in the prepared sauce. Stir everything well to combine and cook for an additional 2 to 3 minutes to allow the flavors to meld.
- Thicken the Sauce: Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet. Stir continuously until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Serve the black pepper chicken hot over steamed rice or noodles for a complete meal.
Notes
- Use freshly cracked black pepper for the best flavor and aroma.
- Chicken breast can be substituted for chicken thighs for a leaner dish.
- Add broccoli, snap peas, or other vegetables to increase nutritional value and variety.
