Singapore Black Pepper Chicken
Experience the bold and irresistible flavors of Singapore Black Pepper Chicken, a quick and vibrant stir-fry that brings the taste of Southeast Asia straight to your kitchen. This recipe features tender, bite-sized chicken thighs marinated in soy sauce and cornstarch for ultimate juiciness, then stir-fried to golden perfection. Fresh garlic, ginger, and colorful bell peppers infuse the dish with aromatic warmth, while a rich sauce of oyster sauce, dark soy, and a hint of sugar ties everything together. The star ingredient, freshly crushed black pepper, delivers a robust, spicy kick that elevates the dish to new heights. Ready in just 35 minutes, this crowd-pleaser is perfect served over steamed jasmine rice or noodles for a satisfying weeknight dinner.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 teaspoons Coarsely crushed black pepper
- 3 tablespoons Vegetable oil
- 6 cloves Fresh garlic (minced)
- 1 tablespoon Fresh ginger (minced)
- 1 unit Large onion (sliced)
- 2 units Bell peppers (sliced, assorted colors)
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 100 milliliters Chicken stock
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a bowl. Add 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Mix well to coat the chicken evenly, then set aside for 10 minutes to marinate.
Prepare the sauce by combining the oyster sauce, dark soy sauce, sugar, and chicken stock in a small bowl. Stir to mix thoroughly and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in batches (to avoid overcrowding) and stir-fry until golden brown, about 3-4 minutes per batch. Remove the chicken from the pan and set aside.
In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry until fragrant, about 30 seconds.
Add the sliced onion and bell peppers, and stir-fry for 2-3 minutes until they start to soften slightly.
Return the cooked chicken to the skillet and sprinkle the crushed black pepper evenly over the contents. Toss everything together to ensure the chicken and vegetables are coated in the black pepper.
Pour the prepared sauce into the skillet. Stir everything together, ensuring the chicken and vegetables are evenly coated. Let it simmer for 2-3 minutes until the sauce thickens slightly.
Taste and adjust seasoning if needed. Serve hot with steamed jasmine rice or noodles.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 621 mg | 13% | |
*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.
