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Black Pepper Chicken

A quick and comforting dish featuring tender chicken thighs, sautéed vegetables, and a peppery sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g boneless chicken thighs, cut into bite-sized pieces Thighs stay juicier than breast.
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly ground black pepper Freshly ground pepper = best bite.
  • 1 large onion, sliced
  • 1 green bell pepper sliced
  • 4 cloves garlic, minced Fresh garlic = bigger flavor.
Sauce Ingredients
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch For the slurry.
  • 2 tablespoons water
  • to taste Salt
  • 1 teaspoon sugar
  • to garnish Green onions, chopped

Method
 

Preparation
  1. Toss chicken with the black pepper and a pinch of salt in a bowl. Let it sit for at least 15 minutes to marinate.
Cooking
  1. Heat the vegetable oil in a large skillet over medium-high. When the oil shimmers, add the chicken. Stir-fry until the pieces brown at the edges but are not yet cooked through.
  2. Remove the chicken and set aside.
  3. Add the sliced onion and bell pepper to the same skillet. Sauté for 2–3 minutes until softened and the onion edges turn slightly translucent.
  4. Push the vegetables to the side and add the minced garlic. Sauté for about 30–60 seconds until fragrant.
  5. Return the chicken to the pan. Pour in the soy sauce, oyster sauce, and sugar. Stir constantly to coat evenly.
  6. Mix the cornstarch with water in a small bowl to make a smooth slurry. Pour it into the skillet and stir.
  7. Taste and adjust with salt if needed. Cook for about 4–5 more minutes until the chicken is tender and cooked through.
  8. Turn off the heat and sprinkle chopped green onions over the top. Serve hot.

Notes

For quicker preparation, cut vegetables while chicken marinates. Avoid crowding the pan to prevent steaming the meat.