Easiest Black Pepper Chicken
Get ready to whip up the *Easiest Black Pepper Chicken*, a quick and flavorful dish that delivers bold, peppery goodness in just 30 minutes! Tender, bite-sized pieces of marinated chicken thighs are stir-fried to golden perfection and paired with crisp bell peppers, onions, and a savory black pepper-infused sauce made with soy and oyster sauce. This one-pan wonder is packed with fragrant garlic, a hint of smoky heat, and a delightful balance of textures. Perfect for busy weeknights, this restaurant-style favorite is best served over steamed white rice or noodles to soak up the glossy, peppery sauce. With minimal prep and simple pantry staples, it’s a fuss-free recipe that guarantees maximum flavor for your dinner table!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 teaspoons black pepper
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 cup water
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
In the bowl with the chicken, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and the cornstarch. Mix well to coat the chicken evenly. Set it aside to marinate for 10 minutes.
In a small bowl, combine the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 teaspoons of black pepper, and 1 cup of water. Stir well and set aside.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil.
Once the oil is hot, add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sliced onion. Stir-fry for 1-2 minutes until fragrant and the onion starts to soften.
Add the green and red bell peppers to the skillet and stir-fry for another 2-3 minutes until slightly tender but still crisp.
Return the cooked chicken to the skillet and pour in the prepared sauce mixture. Stir everything together and let it cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables.
Taste and adjust the seasoning if needed. Serve immediately with steamed white rice or noodles.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 14.6 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 195 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
