Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure each piece is evenly coated. Set aside.1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons cornstarch, 1 teaspoon salt, 0.5 teaspoon black pepper
- In a small bowl, whisk together the soy sauce, oyster sauce, honey or brown sugar, rice vinegar, sesame oil, and chicken broth or water. Set this sauce mixture aside.1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/4 cup chicken broth or water
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.2 tablespoons vegetable oil or other high-heat cooking oil, 1.5 lbs boneless, skinless chicken thighs or breasts
- Add the sliced onions to the same skillet. Sauté for 2-3 minutes until they begin to soften and become fragrant. Add the minced garlic and grated ginger, and cook for another 30 seconds until aromatic, being careful not to burn the garlic.1 large onion, 3 cloves garlic, 1 inch ginger
- Add the sliced red and green bell peppers to the skillet. Stir-fry for 3-4 minutes until they are tender-crisp, maintaining their vibrant color.1 red bell pepper, 1 green bell pepper
- Pour the prepared sauce mixture over the vegetables in the skillet. Bring the sauce to a simmer. Add the remaining 1 tablespoon of cornstarch to the simmering sauce, whisking constantly to prevent lumps, until the sauce thickens to your desired consistency.1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/4 cup chicken broth or water, 2 tablespoons cornstarch
- Stir in the coarsely ground black peppercorns. The more you add, the spicier and more robust the flavor will be, so adjust to your liking. Return the cooked chicken to the skillet. Toss everything together gently, ensuring the chicken and vegetables are well coated in the glossy black pepper sauce.1-2 tablespoons whole black peppercorns, 1.5 lbs boneless, skinless chicken thighs or breasts
- Cook for another 1-2 minutes to heat the chicken through and allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed.1 teaspoon salt, 0.5 teaspoon black pepper
- Serve your delicious Black Pepper Chicken immediately over steamed rice, quinoa, or noodles. Garnish with sliced scallions and toasted sesame seeds, if desired.sliced scallions, toasted sesame seeds
Notes
This recipe is great for busy weeknights and can be customized to your spice preference. Optional garnishes include sliced scallions and toasted sesame seeds.
