Description
This Easy Black Pepper Chicken recipe offers a flavorful and quick stir-fry dish featuring tender chicken thighs marinated and cooked with a delicious blend of soy, oyster, and hoisin sauces, complemented by fragrant black pepper and fresh vegetables. Perfect for a satisfying Asian-inspired meal ready in just 25 minutes.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Sauce & Stir-fry Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Garnish (optional)
- Sliced green onions
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, cornstarch, and water. Mix well to coat the chicken evenly and let it marinate for 15 minutes. This helps tenderize the chicken and create a silky sauce coating.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and fully cooked through, about 5 to 6 minutes. Once done, remove the chicken from the pan and set aside to keep warm.
- Sauté the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced onion, chopped green bell pepper, and minced garlic. Sauté for 2 to 3 minutes until the vegetables are slightly tender but still crisp, releasing their aroma.
- Combine and Season: Return the cooked chicken to the pan. Pour in the remaining soy sauce, oyster sauce, hoisin sauce, freshly ground black pepper, sugar, and salt. Toss everything together well to coat the chicken and vegetables evenly with the flavorful sauce.
- Final Stir-fry and Serve: Stir-fry the combined ingredients for another 2 to 3 minutes, allowing the flavors to mingle and the dish to heat through thoroughly. Serve the black pepper chicken hot over steamed rice and garnish with sliced green onions if desired for added freshness and color.
Notes
- For a spicier version, add a pinch of crushed red pepper flakes to the sauce.
- Chicken breast can be used instead of thighs; however, reduce cooking time to avoid dryness.
- Use fresh ground black pepper for best flavor and aroma.
- Serve with steamed jasmine or white rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
