Description
This flavorful Black Pepper Chicken recipe features tender chicken thighs marinated and stir-fried with vibrant bell peppers, onions, and a savory black pepper oyster sauce. Quick to prepare and perfect over steamed rice, it’s a deliciously spicy and savory dish suitable for weeknight dinners.
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
Vegetables and Sauce
- 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
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 to thoroughly coat the chicken and let it marinate for 10-15 minutes to absorb the flavors and tenderize.
- 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 until the chicken pieces are browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped red and green bell peppers, onion, and minced garlic. Stir-fry for 3-4 minutes until the vegetables are slightly tender but retain some crispness.
- Make the Sauce and Combine: Return the cooked chicken to the skillet with the vegetables. Add freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir everything well and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
- Serve: Serve the black pepper chicken hot over cooked rice and garnish with fresh cilantro or chopped green onions for added freshness and flavor.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the amount of freshly ground black pepper based on your preferred level of spiciness.
- Use chicken thighs for more tender and juicy results; chicken breast can be used but may be less moist.
- Serve immediately for the best texture and flavor; leftover can be stored in an airtight container in the refrigerator for up to 2 days.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
