Description
This black pepper chicken stir-fry is a quick and easy weeknight dinner, featuring tender chicken, crisp vegetables, and a bold, savory black pepper sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ¼ cup chicken broth
Instructions
- In a bowl, combine chicken pieces, soy sauce, cornstarch, and sesame oil. Toss to coat and let marinate for 10 minutes.
- Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
- In the same pan, add bell pepper and onion. Stir-fry for 2 minutes until slightly tender. Add garlic and black pepper; cook for 30 seconds.
- In a small bowl, whisk together oyster sauce, rice vinegar, sugar, and chicken broth. Pour into the pan and bring to a simmer.
- Return the chicken to the pan. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
- Serve immediately over steamed rice.
Notes
For extra heat, add sliced red chili peppers along with the bell pepper. This dish can also be made with chicken breast; adjust cooking time accordingly.
Nutrition
- Calories: 320 kcal
- Sugar: 6 g
- Fat: 18 g
- Carbohydrates: 14 g
- Protein: 26 g