Description
A quick and flavorful Black Pepper Chicken dish featuring tender chicken thighs and crisp vegetables coated in a bold black pepper sauce. Perfect for a weeknight meal.
Ingredients
Scale
- 1 pound Boneless Skin-on Chicken Thighs
- 2 cloves Garlic grated
- 2 tablespoons Shaoxing Wine
- 2 tablespoons Potato Starch
- 1 teaspoon Salt
- 2 teaspoons Black Peppercorns
- 2 tablespoons Vegetable Oil
- 1 medium Onion cut into ¾-inch squares
- 1 medium Red Bell Pepper cut into ¾-inch squares
- 1 medium Green Bell Pepper cut into ¾-inch squares
- 2 tablespoons Oyster Sauce
- 1 teaspoon Toasted Sesame Oil
Instructions
- Coarsely crush black peppercorns.
- Cut chicken thighs into bite-sized pieces.
- In a bowl, mix chicken with grated garlic, Shaoxing wine, salt, potato starch, and most of the cracked pepper. Marinate while prepping vegetables.
- Heat vegetable oil in a non-stick frying pan over medium-high heat.
- Place marinated chicken skin-side down and brown for about 2 minutes.
- Flip chicken and brown the other side for an additional minute.
- Add sliced onions and bell peppers to the pan. Stir-fry on high heat for 1-2 minutes until crisp.
- Drizzle oyster sauce and toasted sesame oil over the stir-fry.
- Toss everything together to coat evenly.
- Sprinkle with the remaining cracked pepper.
- Serve hot over steamed rice.
Notes
- For added crunch, serve with crispy spring rolls on the side.
- Allow the chicken to marinate for at least 15 minutes for deeper flavor infusion.
- Customize vegetables with your favorites like broccoli or snap peas.
- Adjust black pepper amount to your spice preference.
- Serve immediately for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg