Description
This Black Pepper Chicken recipe is a flavorful and quick stir-fry dish featuring tender chicken thighs marinated in soy sauce and Shaoxing wine, cooked with crisp bell peppers and onions, and coated in a savory, peppery oyster sauce-based glaze. Perfect for a 30-minute weeknight meal, it’s served over steamed rice and garnished with fresh cilantro or green onions for a vibrant finish.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Sauce
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
To Serve
- Cooked rice, for serving
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss thoroughly to coat all pieces and let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 5 to 7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped red and green bell peppers, onion, and minced garlic. Stir-fry the vegetables for 3 to 4 minutes until they are slightly tender but still maintain a crisp texture.
- Make the Sauce and Combine: Return the cooked chicken to the skillet with the vegetables. Add freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir well to combine all ingredients and cook for 2 to 3 minutes, allowing the sauce to thicken and evenly coat the chicken and vegetables.
- Serve: Serve the Black Pepper Chicken hot over cooked rice and garnish with freshly chopped cilantro or green onions for added color and flavor.
Notes
- For spicier heat, increase the amount of freshly ground black pepper or add a pinch of chili flakes.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use boneless, skinless chicken thighs for tender, juicy meat; chicken breasts can be used but may be less moist.
- Adjust sugar in the sauce to balance the savory flavors if desired.
- Serve immediately after cooking for best texture and freshness.
