Description
This Black Pepper Chicken is a quick and delicious dish featuring marinated chicken thighs sautéed with colorful bell peppers and onions, all coated in a savory sauce. It’s perfect for a weeknight dinner, served over rice or noodles for a satisfying meal.
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 coat the chicken. Let it marinate for at least 15 minutes.
- Slice the onion and bell peppers into strips.
- Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, add the marinated chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F/75°C). Remove from skillet and set aside.
- In the same skillet, add more oil if needed, then add the sliced onion and bell peppers. Sauté for 3-4 minutes until softened. Add minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Return the cooked chicken to the skillet. In a small bowl, mix oyster sauce, rice vinegar, sugar, and chicken broth. Pour over the chicken and vegetables, stirring to coat. Add black pepper and simmer for 3-5 minutes until the sauce thickens.
- Taste and adjust seasoning if necessary. Remove from heat and sprinkle with chopped green onions.
- Serve hot over cooked rice or noodles. Garnish with additional green onions or sesame seeds if desired.
Notes
- Adjust the amount of black pepper based on your spice preference.
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes