Black Pepper Chicken
Black Pepper Chicken is a savory stir-fry dish made with tender pieces of chicken coated in a rich black pepper sauce. This flavorful dish pairs perfectly with steamed rice and is quick to prepare, making it a great choice for a weeknight dinner.
Equipment
- 1 wok or large frying pan
- 1 cutting board
- 1 measuring spoons
- 1 mixing bowl
- 1 wooden spoon or spatula
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 tablespoons black pepper, freshly ground Adjust the amount based on your heat preference.
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- ½ cup chicken broth
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- to taste Salt
- to garnish Green onions
Instructions
- In a mixing bowl, combine the chicken pieces with soy sauce, oyster sauce, cornstarch, and a pinch of salt. Toss until the chicken is well coated. Let marinate for about 10 minutes.
- Heat the vegetable oil in a wok or large frying pan over medium-high heat.
- Once the oil is hot, add the marinated chicken to the pan. Stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned.
- Add the minced garlic and sliced onion. Stir-fry for another 2 minutes until the onions become soft.
- Add the sliced bell pepper and freshly ground black pepper, stirring well to combine. Pour in the chicken broth and bring to a simmer.
- Cook for an additional 3-5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped green onions over a bed of steamed rice.
Notes
Adjust the amount of black pepper based on your heat preference.
You can add various vegetables such as broccoli, carrots, or snap peas to enhance the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.