Description
Black Pepper Chicken is a flavorful, quick stir-fry dish featuring juicy chicken thighs marinated in soy sauce and Shaoxing wine, then cooked with colorful bell peppers, onions, and a robust black pepper oyster sauce. Perfect served hot over steamed rice, this dish brings a spicy, savory punch to any weeknight dinner.
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 & 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
For Serving
- 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 everything together thoroughly to coat the chicken evenly and let it marinate for 10-15 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 pieces and stir-fry for 5-7 minutes, stirring frequently, until the chicken is browned on the outside 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 the vegetables for 3-4 minutes, just until they are slightly tender but still retain some crunch and bright color.
- 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 or water. Stir well to combine all ingredients. 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, garnished with freshly chopped cilantro or green onions for an added burst of freshness and color.
Notes
- For a spicier version, add chili flakes or chopped fresh chili along with garlic.
- Shoaxing wine can be substituted with dry sherry if unavailable.
- Use chicken breast if preferred but thighs keep the dish juicier.
- Adjust black pepper quantity depending on your heat preference.
- Ensure to pat dry the chicken pieces before marinating for better coating and texture.
