Description
Tender chicken pieces coated in a bold black pepper sauce, delivering a savory and slightly spicy stir-fry perfect for weeknight dinners.
Ingredients
- 1½ lbs (680 g) boneless, skinless chicken thighs, cut into bite‑sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- 2 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 teaspoon freshly ground black pepper (plus extra to taste)
- 2 tablespoons water or chicken broth
- 1 teaspoon sesame oil
- 2 green onions, sliced (for garnish)
Instructions
- In a bowl, combine chicken, soy sauce, oyster sauce, cornstarch, and salt. Mix to coat; let marinate 10 minutes.
- Heat 1 tablespoon oil in a large skillet or wok over medium‑high heat. Add chicken and stir‑fry until lightly browned and nearly cooked through, about 5–6 minutes. Remove and set aside.
- Add remaining oil to pan. Sauté garlic and ginger until fragrant, about 30 seconds.
- Add onion and bell pepper; stir‑fry 2–3 minutes until vegetables begin to soften.
- Return chicken to pan. Sprinkle in black pepper and pour in water or broth. Stir‑fry 1–2 minutes until sauce thickens and chicken is fully cooked.
- Finish with a drizzle of sesame oil. Taste and adjust seasoning with more black pepper or salt as desired.
- Garnish with sliced green onions and serve hot over steamed rice or noodles.
Notes
- Adjust the amount of black pepper to taste; for extra heat, use freshly cracked pepper.
- Chicken breasts can be substituted but may be slightly drier.
- Add vegetables like broccoli or snap peas for more color and nutrition.
- For a gluten‑free version, use tamari instead of soy sauce and ensure oyster sauce is gluten‑free.
- Leftovers store well in the fridge for 2–3 days; reheat gently to avoid drying out the chicken.