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Black Pepper Chicken

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons cornstarch for coating
  • 2 tablespoons neutral oil (canola, peanut, or avocado), divided
  • 1 medium onion , sliced
  • 1 green bell pepper , sliced
  • 1 small red bell pepper , sliced
  • 4 cloves garlic , minced
  • 1 tablespoon fresh ginger , minced
  • 1–2 teaspoons freshly cracked black pepper coarse grind; start with 1 tsp and adjust
  • 2 green onions , sliced plus extra for garnish
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce optional but recommended
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1–2 teaspoons sugar (or honey), to taste
  • 1/4 cup chicken broth or water
  • 1 teaspoon toasted sesame oil
  • 1–2 fresh Thai chiles , sliced if you like spicy-spicy
  • Sesame seeds for garnish
  • Cooked jasmine rice or noodles, for serving

Method
 

  1. Pat the chicken dry. Toss with 1 tablespoon oil, 1 teaspoon black pepper, and cornstarch until evenly coated. This creates that delicate crust you'll brag about later.
  2. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, sugar, chicken broth, and sesame oil. Taste—aim for savory-slightly sweet with a gentle tang.
  3. Use a large wok or skillet over medium-high to high heat. Add the remaining 1 tablespoon oil and swirl until shimmering. We want hot-hot, not timid.
  4. Add chicken in a single layer. Don't overcrowd. Sear 3–4 minutes per side until lightly browned and just cooked through. Remove to a plate.
  5. In the same pan, add onion and bell peppers. Stir-fry 2–3 minutes until crisp-tender. Add garlic, ginger, and chiles (if using). Cook 30 seconds until fragrant.
  6. Put the chicken back in. Sprinkle another 1/2–1 teaspoon freshly cracked black pepper. Stir like you mean it.
  7. Pour in the sauce. Toss until everything is glossy and the sauce slightly thickens, about 1–2 minutes. If it gets too thick, splash in a bit more broth.
  8. Stir in green onions. Taste and adjust pepper, salt, or sugar as needed. It should be pepper-forward, not a salt lick.
  9. Pile over hot jasmine rice or noodles. Garnish with extra green onions and sesame seeds. Proceed to impress yourself.