Description
This Black Pepper Chicken stir-fry features tender chicken thighs and colorful bell peppers in a savory sauce, making it a quick and delicious weeknight meal. Serve it over rice or noodles for a satisfying dish that’s ready in just 35 minutes.
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 and let it marinate for 15-20 minutes.
- While the chicken is marinating, slice the onion and bell peppers into strips. Set aside.
- Mince the garlic and ginger, using a microplane for the ginger if desired.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once hot, add the marinated chicken in a single layer and cook for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until they start to soften.
- Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Return the chicken to the skillet and stir to combine with the vegetables.
- In a small bowl, mix together the oyster sauce, rice vinegar, sugar, and chicken broth. Pour this sauce over the chicken and vegetables.
- Sprinkle black pepper over the mixture and stir well to coat everything in the sauce.
- Let the mixture simmer for about 5 minutes to meld the flavors and thicken the sauce. For a thicker sauce, mix a little cornstarch with water and add it to the skillet.
- Taste and adjust seasoning if necessary, adding salt or more soy sauce as desired.
- Remove from heat and garnish with chopped green onions.
- Serve the black pepper chicken over cooked rice or noodles and enjoy!
Notes
- For a spicier version, add sliced jalapeños or chili flakes when cooking the vegetables.
- Feel free to add more vegetables like broccoli, snap peas, or carrots.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes