Description
This Black Pepper Chicken recipe features tender, marinated chicken thighs cooked in a fragrant, savory sauce with bell peppers and onions, finished with bold black pepper seasoning. The dish is stir-fried on the stovetop for a quick, flavorful meal perfect to enjoy with steamed rice.
Ingredients
Scale
Chicken Marinade
- 1 pound chicken thighs, skinless and boneless, chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry, divided
Sauce
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/4 cup dry sherry (remaining amount)
- 1/3 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
Vegetables and Aromatics
- 3 large green bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
For Cooking
- 2 tablespoons oil (for frying)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon soy sauce and 1 tablespoon dry sherry. Allow to marinate at room temperature for 30 minutes so the chicken absorbs the flavors.
- Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce and cornstarch until smooth. Add the remaining dry sherry, chicken broth, sesame oil, sugar, and ground black pepper. Stir well and set aside.
- Prepare the Vegetables: Slice the bell peppers and onion, placing them together in a bowl. In a separate small bowl, combine the minced garlic and ginger for easy access during cooking.
- Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. When hot, add the marinated chicken. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: Using the same pan, add the sliced bell peppers and onions. Stir-fry for a few minutes until the vegetables are tender and slightly caramelized.
- Combine Everything: Return the cooked chicken to the pan along with the garlic and ginger. Cook for about 30 seconds to release their aroma. Pour in the prepared sauce mixture and stir everything together. Let it cook for another 2 minutes to meld flavors and thicken the sauce slightly.
- Serve and Enjoy: Remove the skillet from heat and serve the black pepper chicken hot, ideally accompanied by steamed rice for a complete meal.
Notes
- Marinating the chicken enhances flavor but can be done for at least 15 minutes if pressed for time.
- Adjust the amount of black pepper according to your preferred spice level.
- This dish pairs well with steamed jasmine or basmati rice.
- For a gluten-free version, substitute soy sauce with tamari.
- Use skinless, boneless chicken thighs for a tender and juicy texture.
