Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons black pepper, coarsely ground
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced (any color you prefer)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- Salt to taste
- Chopped green onions for garnish (optional)
Instructions
- Prepare the ingredients: cut chicken, slice vegetables, and mince garlic and ginger.
- Marinate chicken with soy sauce, oyster sauce, and cornstarch for 10 minutes.
- Heat vegetable oil in a skillet over medium-high heat.
- Add marinated chicken in a single layer; sear for 4-5 minutes, then cook until internal temperature reaches 165°F.
- Remove chicken, sauté onion and bell pepper for 3-4 minutes.
- Add garlic and ginger; stir for 1-2 minutes.
- Return chicken to pan, add black pepper, and mix well; cook for 2-3 minutes.
- Serve hot, garnished with green onions.
Notes
- Adjust the amount of black pepper to taste for more or less heat.
- Serve with steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Black Pepper Chicken, stir-fry, quick dinner, Asian cuisine