Black Pepper Chicken

Prepare your palate for a truly delicious and deeply satisfying meal with this remarkable Black Pepper Chicken. Each tender piece of chicken, cooked to perfection, finds its ideal partner in the vibrant, crisp bell peppers. These elements are bathed in a rich, savory, and wonderfully peppery sauce that truly elevates every single bite. This dish promises a harmonious blend of flavors, creating an unforgettable culinary experience that will leave you wanting more.

Ingredients:

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 Tbsp soy sauce
• 1 Tbsp cornstarch
• 1 Tbsp vegetable oil, for stir-frying

For the Sauce:

• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce (optional, but recommended for depth)
• 1 tsp sugar
• 1/2 tsp cornstarch
• 1/2 cup chicken broth
• 1 Tbsp freshly ground black pepper (or more, to taste)

For the Stir-Fry:

• 1 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 medium onion, cut into 1-inch pieces
• 1 large bell pepper (any color), cut into 1-inch pieces

Instructions:

1. Marinate Chicken: In a medium bowl, combine the chicken pieces, 1 Tbsp soy sauce, and 1 Tbsp cornstarch. Toss to coat and set aside for 10 minutes or up to 2 hours.
2. Prepare Sauce: In a small bowl, whisk together 2 Tbsp soy sauce, 1 Tbsp oyster sauce (if using), 1 tsp sugar, 1/2 tsp cornstarch, 1/2 cup chicken broth, and 1 Tbsp freshly ground black pepper. Set aside.
3. Cook Chicken: Heat 1 Tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 3-5 minutes until cooked through and lightly browned. Remove chicken from skillet and set aside.
4. Stir-fry Vegetables: Add another 1 Tbsp vegetable oil to the same skillet if needed. Add minced garlic, onion pieces, and bell pepper pieces. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Combine & Sauce: Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk (as cornstarch can settle) and pour it over the chicken and vegetables.
6. Thicken & Serve: Stir continuously for 1-2 minutes until the sauce thickens and coats everything. Serve immediately over steamed rice.