Description
This Black Pepper Chicken is a bold, savory weeknight dinner made with tender chicken thighs, crisp bell peppers, and a rich peppery sauce. It comes together fast and tastes better than takeout.
Ingredients
500 g boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 tablespoon freshly ground black pepper
Salt, to taste
1 large onion, sliced
1 green bell pepper, sliced
4 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
Green onions, chopped, for garnish
Instructions
In a bowl, toss the chicken with black pepper and a pinch of salt. Marinate for at least 15 minutes.
Heat the oil in a large skillet over medium-high heat. Add the chicken and stir-fry until browned but not fully cooked. Remove and set aside.
In the same skillet, add the onion and bell pepper. Sauté for 2–3 minutes until slightly softened.
Add the garlic and cook for about 1 minute until fragrant.
Return the chicken to the skillet. Stir in the soy sauce, oyster sauce, and sugar.
Mix the cornstarch with water and pour into the skillet, stirring until the sauce thickens.
Cook for about 5 more minutes, until the chicken is fully cooked and tender.
Taste and adjust seasoning if needed. Garnish with green onions and serve warm.
Notes
Adjust the amount of black pepper to control the heat level.
Do not overcrowd the pan when browning the chicken to ensure proper searing.
A small splash of sesame oil at the end adds extra depth of flavor.
Serve over steamed rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg