Description
Black Pepper Chicken is a quick and flavorful stir-fry that brings the taste of your favorite Chinese takeout right to your kitchen. This easy recipe features tender chicken thighs cooked with colorful bell peppers and onions in a savory black pepper sauce. Perfect for a weeknight dinner, this dish is both satisfying and simple to prepare, making it a go-to option for busy families.
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil, divided
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup chicken broth or water
Cooked rice, for serving
Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss to coat and let marinate for 10-15 minutes.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes, or until browned and cooked through. Remove from skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the chopped bell peppers, onion, and garlic. Stir-fry for 3-4 minutes, until vegetables are slightly tender but still crisp.
- Make the Sauce: Return the cooked chicken to the skillet. Add freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir well and cook for 2-3 minutes, until the sauce thickens and coats the chicken and vegetables.
- Serve: Serve hot over cooked rice, garnished with fresh cilantro or green onions.
Notes
Adjust Spice Level: Modify the amount of black pepper to suit your taste.
Vegetarian Option: Substitute tofu or tempeh for chicken.
Storage: Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
