Black Pepper Chicken
A quick and flavorful stir-fry recipe featuring tender chicken, aromatic spices, and vibrant vegetables.
Ingredients
Main Ingredients
- 1 lb Boneless chicken thighs, cubed Thighs are preferred for tenderness.
- 1 tbsp Fresh black peppercorns, cracked Release the aromatic flavor.
- 1 tbsp Soy sauce, regular
- 1 tbsp Oyster sauce Can substitute with hoisin.
- 2 cloves Garlic, minced For robust aromatic kick.
- 1 inch Ginger, minced Adds warmth and zest.
- 2 stalks Green onions, chopped For fresh crunch.
- 1 tbsp Dark soy sauce Adds color and richness.
- 1 tbsp Light soy sauce Balances flavors beautifully.
- 1 tsp Sugar To round out flavors.
- 1 tsp Cornstarch Thickener for the sauce.
- 1/4 cup Chicken broth Can substitute with water.
- 1 medium Bell pepper, sliced For color and crunchy texture.
- 1 medium Onion, sliced Adds sweetness.
- 1/2 cup Mushrooms, sliced For an earthy flavor.
- 1 optional Hot pepper For an extra kick of heat.
Instructions
Preparation
- Begin by cutting the chicken into bite-sized cubes, mincing the garlic and ginger, and slicing your vegetables.
- Preheat your wok or a large frying pan until it’s smoking hot before adding any ingredients.
Cooking
- Pour in some oil and let it heat up. Add the chicken without stirring too soon; allow it to sear for a few minutes until golden brown.
- Toss in the minced garlic, ginger, and cracked black pepper while the chicken is cooking.
- Pour in the prepared sauce mixture, allowing it to envelop the chicken.
- Add the green onions and optional butter for an extra richness, then stir to combine.
- Serve hot over a bed of fluffy rice.
Notes
Avoid overcooking the chicken and ensure the pan is preheated for the perfect sear. This dish is customizable; add your favorite vegetables or adjust the spice level as desired.