Description
This Garlic Black Pepper Chicken features tender chicken marinated in a savory blend of garlic, soy sauce, and black pepper. Quick to prepare, it’s perfect served over rice or noodles, making it a delightful meal thats sure to impress!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt (adjust to taste)
- 2 green onions, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Prepare the Chicken: Wash the chicken under cold water and pat it dry with paper towels. Cut the chicken into bite-sized pieces (about 1-inch cubes).
- Marinate: In a large mixing bowl, combine the chicken pieces with minced garlic, black pepper, soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and salt. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes (or longer for enhanced flavor).
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer (cook in batches if necessary). Let it cook undisturbed for 4-5 minutes to sear.
- Stir and Finish Cooking: Stir the chicken to cook evenly on all sides for another 5-7 minutes until cooked through (juices should run clear). Optionally, sprinkle more black pepper during the last minute of cooking.
- Rest and Serve: Remove the chicken from heat and let it rest for a couple of minutes. Serve over cooked rice or noodles, drizzling pan juices on top. Garnish with chopped green onions.
Notes
- For a spicier kick, add crushed red pepper flakes or chili sauce to the marinade.
- Add ginger slices to the marinade for extra aroma.
- Feel free to include vegetables like bell peppers or broccoli during cooking for a complete meal.
- 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: 30 minutes
- Cook Time: 15 minutes