Description
Whip up this fiery Black Pepper Chicken stir-fry! A weeknight favorite, packed with bold flavors and tender chicken. So easy, even with kitchen chaos.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- Black Pepper Chicken Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 2 tbsp freshly ground black pepper (or more, to taste!)
- 1 tbsp cornstarch
- 1 tsp sesame oil
- Flavor Boosters & Finishing Touches:
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil, divided
- 2 green onions, sliced, for garnish
Instructions
- Prep the Chicken:: First things first, let’s get that chicken ready for this dish. I like to pat my chicken thighs really dry; this helps them get a beautiful sear later. Then, slice them into bite-sized pieces. You want them uniform so they cook evenly – no one wants an undercooked piece, right? Pop them into a bowl, and then, for a little extra tenderness, I sometimes toss them with a tiny bit of cornstarch and a splash of soy sauce. This is my little secret for super tender chicken.
- Whip Up the Sauce:: Next, let’s make that glorious sauce! In a small bowl, whisk together the soy sauce, oyster sauce, a generous amount of freshly ground black pepper (seriously, don’t be shy!), and the cornstarch. Whisk it really well until there are no lumps. This is where I always make sure that cornstarch is fully dissolved, remembering my “soup” disaster! Give it a taste – does it need more pepper? A tiny bit more soy? This is your kitchen, hon, make it yours!
- Sear the Chicken:: Heat a large skillet or wok over high heat with a tablespoon of vegetable oil. Once it’s shimmering, add the chicken in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear. You want a lovely golden-brown crust on those pieces! Let it cook for a few minutes without touching it, then flip and cook the other side. This step is key for flavor!
- Sauté the Aromatics & Veggies:: Once the chicken is mostly cooked through and beautifully seared, remove it from the pan and set it aside. Add a little more oil if needed, then toss in your minced garlic, grated ginger, and sliced onions. Sauté for just a minute until fragrant – oh, the smell is just heavenly! Then, add your bell peppers. Stir-fry for about 2-3 minutes until they’re tender-crisp. I like mine still with a bit of a bite; mushy peppers are a no-go for me.
- Combine & Thicken:: Now for the magic! Return the cooked chicken to the pan with the veggies. Give your prepared sauce a quick re-whisk, then pour it over everything. Stir constantly until the sauce thickens and coats all the chicken and vegetables. This usually happens pretty quickly, like 30 seconds to a minute. It’s so satisfying to watch it transform into that glossy, rich sauce!
- Finish & Serve:: Remove the dish from the heat. Drizzle with a touch of sesame oil for that irresistible aroma and flavor. Garnish generously with sliced green onions. The final dish should be glistening, fragrant, and bursting with that wonderful peppery kick. Serve it immediately over steamed rice, and honestly, you’ll feel like a kitchen wizard!