Description
Savor the rich flavors of Black Pepper Chicken, a quick and high-protein weeknight meal featuring tender chicken thighs and vibrant vegetables.
Ingredients
Scale
- 1 pound Chicken Thighs (skin-on boneless)
- 2 cloves Garlic (grated)
- 2 tablespoons Shaoxing Wine
- 2 tablespoons Potato Starch
- 1 teaspoon Salt
- 2 teaspoons Black Peppercorns
- 2 tablespoons Vegetable Oil
- 1 medium Onion (cut into ¾-inch squares)
- 1 medium Red Bell Pepper (cut into ¾-inch squares)
- 1 medium Green Bell Pepper (cut into ¾-inch squares)
- 2 tablespoons Oyster Sauce
- 1 teaspoon Toasted Sesame Oil
Instructions
- Coarsely crush your black peppercorns using a mortar and pestle or by sealing them in a bag and giving them a good whack.
- Cut chicken thighs into bite-sized pieces.
- In a bowl, mix them with grated garlic, Shaoxing wine, salt, potato starch, and most of the cracked pepper. Let it marinate while prepping veggies.
- In a non-stick frying pan, heat vegetable oil over medium-high heat.
- Place the marinated chicken in the pan skin-side down, allowing it to brown for about 2 minutes.
- Gently flip the chicken to brown the other side for an additional minute.
- Toss in the sliced onions and both bell peppers. Stir-fry them on high heat for 1-2 minutes until the vegetables are crisp.
- Drizzle oyster sauce and toasted sesame oil over the stir-fry.
- Toss everything together to evenly coat the ingredients.
- Sprinkle with the remaining cracked pepper as a finishing touch.
- Serve your hot Black Pepper Chicken over steamed rice.
Notes
- For added crunch, serve with crispy spring rolls on the side.
- Allow the chicken to marinate for at least 15 minutes to let the flavors infuse deeply.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg