Description
This Black Pepper Chicken recipe features tender chicken thighs stir-fried with colorful bell peppers and onions, coated in a savory, slightly sweet black pepper sauce. It’s a quick and flavorful Asian-inspired dish that’s perfect for weeknight dinners and served best over steamed rice.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Vegetables & Aromatics
- 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
Sauce & Seasoning
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1/4 cup low-sodium chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar (optional)
- Green onions, sliced for garnish
Instructions
- Marinate the chicken: In a medium bowl, toss the bite-sized chicken pieces with soy sauce, oyster sauce, hoisin sauce, and cornstarch until well coated. Let it marinate for at least 10 minutes to absorb the flavors and tenderize the meat.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4 to 6 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through. Remove the chicken from the pan and set aside.
- Stir-fry the vegetables: In the same pan, add chopped green and red bell peppers along with the chopped onion. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Add garlic and black pepper: Add minced garlic and freshly ground black pepper to the vegetables. Stir-fry for another 30 seconds until fragrant, taking care not to burn the garlic.
- Combine chicken and sauce: Return the cooked chicken to the pan. In a small bowl, whisk together chicken broth, brown sugar, and rice vinegar. Pour the sauce mixture over the chicken and vegetables, stirring to evenly coat everything.
- Simmer to thicken sauce: Let the mixture simmer for 1 to 2 minutes until the sauce slightly thickens and glazes the chicken and vegetables.
- Garnish and serve: Remove from heat, garnish with sliced green onions, and serve hot over steamed rice for a complete meal.
Notes
- Use freshly cracked black pepper for the boldest and most vibrant flavor.
- Chicken thighs are preferred for juiciness, but you can substitute with chicken breast if desired.
- Add a pinch of red pepper flakes or chili for a spicy kick.
- Adjust the amount of black pepper based on your taste preference.
- Serve with steamed jasmine or basmati rice to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
