Description
This Black Pepper Chicken recipe delivers a flavorful and juicy stir-fried main course inspired by Asian takeout favorites. Tender chicken thighs are marinated and cooked with vibrant bell peppers, onions, garlic, and a bold, peppery sauce for a quick and satisfying meal perfect served over steamed rice.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 tablespoon cornstarch
- 1 tablespoon soy sauce
- Pinch of freshly ground black pepper
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoon cornstarch
- 1/4 cup chicken broth or water
- 1 1/2 teaspoons freshly ground black pepper (or to taste)
Vegetables and Garnish
- 1 tablespoon vegetable oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt to taste
- Sliced green onions for garnish (optional)
- Cooked rice for serving
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with 1/2 tablespoon cornstarch, 1 tablespoon soy sauce, and a pinch of black pepper. Allow it to marinate for 10–15 minutes to absorb the flavors and tenderize.
- Prepare the sauce: In a separate bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, remaining cornstarch, chicken broth, and the rest of the black pepper to form a smooth sauce that will thicken when cooked.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5–6 minutes, stirring occasionally until all sides are browned and the chicken is fully cooked. Remove the chicken from the pan and set aside to keep warm.
- Sauté aromatics and vegetables: If needed, add more oil to the pan. Sauté the sliced onion, minced garlic, and ginger for 1–2 minutes until fragrant. Then add the diced green and red bell peppers, cooking for an additional 2–3 minutes until they are slightly tender but still crisp.
- Combine and finish: Return the chicken to the pan with the vegetables. Pour in the prepared sauce and toss everything together to coat evenly. Cook for 1–2 minutes more until the sauce thickens and everything is heated through. Adjust seasoning with salt or extra black pepper as desired.
- Serve: Serve the Black Pepper Chicken hot over steamed rice, garnished with sliced green onions if you like for a fresh finish.
Notes
- Use freshly cracked black pepper for the boldest flavor impact.
- Chicken thighs yield juicier results, but chicken breast can be substituted if preferred.
- Add a pinch of chili flakes or fresh chili for a spicy kick.
