Description
This Black Pepper Chicken recipe features tender, marinated chicken thighs stir-fried with vibrant bell peppers and onions, all coated in a flavorful black pepper sauce. Perfect as a hearty and spicy main dish, it’s quick to prepare and ideal for serving with steamed rice or noodles.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken thighs, skinless and boneless, chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
Sauce
- 1/4 cup soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons cornstarch
- 1/3 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
Vegetables and Aromatics
- 3 large green bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
For Cooking
- 2 tablespoons oil (for frying)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon soy sauce and 1 tablespoon dry sherry. Let the chicken marinate at room temperature for 30 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl, whisk together the remaining 1/4 cup soy sauce and 2 tablespoons cornstarch to form a smooth slurry. Add the remaining 1 tablespoon dry sherry, chicken broth, sesame oil, sugar, and ground black pepper. Mix well and set aside.
- Prepare the Vegetables: In a bowl, place the sliced green bell peppers and onions. Separately, combine the minced garlic and ginger in another small bowl for easy access during cooking.
- Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. Once hot, add the marinated chicken. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the bell peppers and onions. Stir-fry for a few minutes until they are tender and slightly caramelized.
- Combine Everything: Return the cooked chicken to the pan along with the garlic and ginger. Cook for about 30 seconds to release their aromas. Then, pour in the prepared sauce mixture and stir everything together. Allow the dish to cook for an additional 2 minutes, letting the flavors meld and the sauce to thicken slightly.
- Serve and Enjoy: Remove the skillet from heat and serve the black pepper chicken hot, ideally accompanied by steamed rice or noodles.
Notes
- Marinating the chicken enhances the flavor and tenderness, do not skip this step.
- Adjust the amount of black pepper to your preferred spice level.
- Use a non-stick skillet to prevent sticking and ease cleanup.
- Serve with steamed rice, noodles, or your choice of side dishes.
- Dry sherry can be substituted with dry white wine if unavailable.
- This dish can be made gluten-free by using gluten-free soy sauce.
