Description
Black pepper chicken brings bold Sichuan-style flavors to your dinner table. Spicy, aromatic seasonings combine with tender chicken for a quick and satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (450g) chicken thighs (boneless, skinless, bite-sized pieces)
- 2 tbsps soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 large onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 2–3 garlic cloves (minced)
- 1 tbsp freshly cracked black pepper
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce (for optional marinade)
- 1 tsp rice vinegar (or white vinegar)
- 1/2 tsp sesame oil
- 1 tsp cornstarch (for optional marinade)
- 1/4 tsp white pepper (optional)
Instructions
- Prepare a zesty marinade by blending soy sauce, rice vinegar, sesame oil, cornstarch, and white pepper in a mixing container.
- Immerse chicken pieces into the marinade, allowing flavors to penetrate for 15-20 minutes at room temperature.
- Drain excess marinade and generously coat chicken with additional cornstarch, ensuring an even, crispy exterior.
- Heat vegetable oil in a large wok or skillet to medium-high temperature (around 375°F), creating a shimmering surface.
- Carefully introduce marinated chicken into hot oil, stir-frying for 5-7 minutes until golden brown and thoroughly cooked through.
- Transfer chicken to a separate plate, maintaining its crisp texture.
- In the same cooking vessel, quickly sauté sliced onions, bell peppers, and minced garlic for 3-4 minutes until they become translucent and slightly tender.
- Reintroduce cooked chicken to the vegetable mixture, generously sprinkling freshly ground black pepper for robust flavor.
- Create a savory sauce by whisking together soy sauce, oyster sauce, dark soy sauce, sugar, and chicken broth.
- Pour sauce over chicken and vegetables, allowing ingredients to simmer and meld for 2-3 minutes.
- If desired, incorporate a cornstarch slurry to thicken the sauce to preferred consistency.
- Plate alongside steamed rice or noodles, garnishing with additional black pepper if preferred.
Notes
- Enhance crispiness by ensuring chicken pieces are dry before coating with cornstarch, preventing soggy texture.
- Adjust black pepper intensity according to personal spice tolerance, ranging from mild to bold heat levels.
- Select dark meat chicken for juicier results, as it maintains moisture better during high-heat cooking compared to white meat.
- Transform recipe into gluten-free version by substituting regular soy sauce with tamari and checking oyster sauce ingredients.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 2
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg