Description
A flavorful and spicy dish featuring tender chicken thighs coated in a savory black pepper sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon black pepper (freshly ground)
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 bell pepper, sliced
- 1 cup green onions, chopped
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with salt. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In a small bowl, mix cornstarch, soy sauce, oyster sauce, rice vinegar, and black pepper. Stir until well combined.
- In the same skillet, add the remaining tablespoon of oil. Sauté the garlic and ginger for about 30 seconds until fragrant.
- Add the bell pepper and cook for another 2-3 minutes until slightly tender.
- Return the chicken to the skillet and pour the sauce mixture over it. Stir well to coat the chicken and vegetables.
- Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Add the green onions and stir to combine. Cook for another minute, then remove from heat.
- Serve hot over steamed rice or noodles.
Notes
- For a spicier kick, add sliced fresh chili peppers or a dash of hot sauce.
- Substitute chicken thighs with chicken breast for a leaner option.
- For a vegetarian version, replace chicken with tofu and adjust cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg