Sizzling Chicken Pepe
Elevate your dinner game with Sizzling Chicken Pepe, a vibrant, flavor-packed dish that's as visually stunning as it is delicious. This quick-and-easy recipe features tender, marinated chicken thigh fillets stir-fried with a colorful medley of red, green, and yellow bell peppers, infused with bold notes of garlic, ginger, soy, and oyster sauce. A touch of honey adds a subtle sweetness, while freshly ground black pepper and chili flakes deliver the perfect amount of heat. Served on a preheated sizzling hot plate, the dish delivers a restaurant-style dining experience right at home, complete with dramatic flair. Garnished with fresh cilantro and a zesty squeeze of lemon juice, this versatile dish pairs wonderfully with steamed rice or noodles for a satisfying, family-friendly meal. Perfect for weeknights or special occasions, Sizzling Chicken Pepe combines robust flavors with sizzling presentation to leave a lasting impression.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thigh fillets
- 1 large Green bell pepper (sliced)
- 1 large Red bell pepper (sliced)
- 1 large Yellow bell pepper (sliced)
- 1 medium Onion (sliced)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Red chili flakes
- 2 tablespoons Vegetable oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 plate Sizzling hot plate (preheated)
Instructions
Cut the chicken thigh fillets into bite-sized pieces and set them aside.
In a large bowl, mix soy sauce, oyster sauce, honey, black pepper, red chili flakes, minced garlic, and grated ginger to create the marinade.
Add the chicken pieces into the marinade and mix well. Cover and refrigerate for at least 15 minutes for optimal flavor infusion.
In a small bowl, mix cornstarch with water to make a slurry. Set aside for thickening the sauce later.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and almost cooked through, about 5–7 minutes. Remove the chicken and set aside.
In the same skillet, add butter and sliced onions. Sauté for 2–3 minutes until translucent.
Add the sliced red, green, and yellow bell peppers. Stir-fry for another 3–4 minutes until slightly softened but still crisp.
Return the cooked chicken to the skillet and toss with the vegetables.
Add the cornstarch slurry to the pan and mix well. Cook for 1–2 minutes or until the sauce thickens and coats the chicken and vegetables.
Finish with a squeeze of lemon juice to brighten the flavors.
Preheat the sizzling hot plate on the stovetop or in the oven until it’s piping hot. Carefully transfer the chicken and vegetable mixture onto the plate and serve immediately.
Garnish with freshly chopped cilantro and enjoy your Sizzling Chicken Pepe with steamed rice or noodles.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 770 mg | 16% | |
*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.
