Black Pepper Chicken
Discover the secret to a delicious black pepper chicken dish. Our easy recipe will have you making this classic favorite in no time.
Servings (Adjustable):
Calories: 480kcal
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Ingredients
MARINADE:
- 4 skinless boneless chicken thighs (about 350 grams, cut into strips)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
VEGETABLES:
- 1 medium sliced yellow onion
- 3 cloves minced garlic
- 1 thumb fresh ginger julienne cut
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
- chopped spring onions for garnishing
STIR FRY SAUCE:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon freshly ground black pepper
- ½ teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- ½ cup water or low sodium chicken broth
CORNSTARCH SLURRY: (optional)
- 1 teaspoon cornstarch
- 2 to 3 tablespoons water
FRYING:
- 1 tablespoon oil for frying stir-fry dishes use peanut oil or vegetable oil
Instructions
- Marinate chicken for 10 to 15 minutes with soy sauce and cornstarch.
- For the stir-fry sauce, combine oyster sauce, soy sauce, black pepper, and chili garlic sauce. Blend well.
- In a heated skillet or a wok, sear marinated chicken thighs for 2 minutes on each side. Do not completely cook. Transfer to a plate. Set aside.
- In the same skillet or wok, sauté onions and bell peppers. Cook until crisp-tender.
- Add garlic and ginger. Sauté until fragrant.
- Turn the heat up then add back the seared chicken and mix with the vegetables.
- Pour oyster sauce mixture and quickly stir, making sure all the ingredients are covered with the sauce.
- After one minute, pour water (or low sodium chicken broth, if using). Stir continuously.
- If you prefer to have a thicker sauce, gradually add the cornstarch slurry, one tablespoon at a time. Stir continuously.
- Just before turning off the heat, pour sesame oil. Stir.
- Turn off heat. Transfer to a serving bowl. Garnish with spring onions. Enjoy.
Notes
Stir-fry dishes are best made using a wok but if you don’t have any wok, your trusty skillet will be just fine.
Stir-fry dishes use peanut oil or vegetable oil. If you don’t have any, any oil with a high smoke point will do.
Stir-fry dishes are quick and easy. Do not leave your skillet or wok unattended to avoid over-cooking your vegetables and chicken.
Make sure to give the cornstarch slurry a good whisk before adding to the stir-fry dish.
Make sure to use fresh ingredients for a more aromatic and flavorful stir-fry dish.
Nutrition
Calories: 480kcal | Carbohydrates: 20g | Protein: 54g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 1817mg | Potassium: 1031mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2183IU | Vitamin C: 130mg | Calcium: 82mg | Iron: 3mg
Equipment
