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Black Pepper Chicken

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A quick and flavorful black pepper chicken dish featuring tender boneless thighs and a savory sauce.

Ingredients

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  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly ground black pepper
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • Salt to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Green onions for garnish, chopped

Instructions

  1. Place the chicken pieces in a bowl. Add the freshly ground black pepper and a pinch of salt. Toss to coat. Let sit for at least 15 minutes.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken. Stir-fry until the pieces are browned but not fully cooked, about 4 to 5 minutes. Remove the chicken and set it aside on a plate.
  3. In the same skillet, add the sliced onion and green bell pepper. Sauté for 2 to 3 minutes until they begin to soften.
  4. Add the minced garlic and cook for about 30 to 60 seconds until fragrant. Watch the garlic closely so it does not burn.
  5. Return the chicken to the skillet. Pour in the soy sauce, oyster sauce, and sprinkle the sugar. Stir to coat the chicken and vegetables evenly.
  6. In a small bowl, whisk the cornstarch and water into a smooth slurry. Pour the slurry into the skillet and stir continuously until the sauce thickens and becomes glossy.
  7. Taste and adjust salt if needed. Continue cooking until the chicken is fully cooked and tender, about 3 to 5 more minutes. The internal temperature should reach 165°F or 74°C.
  8. Remove from heat and garnish with chopped green onions. Serve immediately.

Notes

Freshly ground black pepper enhances the flavor. For gluten-free, substitute soy sauce with tamari and use a gluten-free oyster sauce.

Nutrition

Find it online: https://www.simplefamilydishes.com/black-pepper-chicken/