Description
This Black Pepper Chicken recipe is a quick and flavorful stir-fry dish featuring tender chicken thighs cooked with vibrant bell peppers and a savory black pepper sauce. Perfect for a satisfying weeknight dinner, it combines marinated chicken with a punchy oyster and soy sauce blend, served hot over steamed rice and garnished with fresh herbs.
Ingredients
Scale
Chicken Marinade
- 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
Stir-Fry
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
Sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
To Serve
- Cooked rice, for serving
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss well to coat each piece evenly and let it marinate for 10 to 15 minutes to absorb the flavors.
- 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 to 7 minutes until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the chopped red and green bell peppers, onion, and minced garlic. Stir-fry the vegetables for 3 to 4 minutes until they are slightly tender yet still crisp, which adds great texture to the dish.
- Make the Sauce and Combine: Return the cooked chicken to the skillet with the vegetables. Add the freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir everything well and cook for 2 to 3 minutes until the sauce thickens slightly and nicely coats the chicken and vegetables.
- Serve: Serve the black pepper chicken hot over a bed of cooked rice. Garnish with freshly chopped cilantro or green onions for a burst of freshness and color.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and juicy.
- Freshly ground black pepper is key to getting the authentic spicy kick in this dish.
- You can substitute Shaoxing wine with dry sherry or omit it if unavailable.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
- Adjust the amount of black pepper to your preferred spice level.
- Leftover chicken can be refrigerated and reheated for up to 2 days.
