Description
Pepper-packed black pepper chicken elevates home cooking with bold Korean-inspired flavors. Succulent chicken pieces deliver a spicy, savory experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables:
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
Sauces and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1–2 teaspoons freshly ground black pepper
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- Salt to taste
Instructions
- Combine chicken with soy, oyster, and dark soy sauces along with cornstarch. Allow flavors to meld for 15 minutes at room temperature.
- Warm vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Introduce minced garlic and sauté until aromatic, releasing its intense fragrance.
- Add marinated chicken pieces, spreading evenly across the pan. Cook until exterior turns golden and meat loses its raw pink appearance, approximately 5-6 minutes.
- Incorporate sliced onions and bell peppers, tossing quickly to maintain their vibrant color and crisp texture.
- Generously crack fresh black pepper over the mixture, creating a robust spice profile.
- Pour chicken broth into the pan, stirring to integrate all ingredients and create a light, savory sauce.
- Finish with a delicate drizzle of sesame oil, enhancing the dish’s depth and complexity.
- Taste and adjust seasoning with salt if necessary, ensuring a balanced flavor.
- Transfer the aromatic black pepper chicken to a serving platter, accompanied by steamed rice or noodles for a complete meal.
Notes
- Marinate chicken longer for deeper flavor infusion, up to 30 minutes at room temperature.
- Use high-quality fresh cracked black pepper for robust, intense peppery notes that elevate the dish.
- Choose dark meat chicken like thighs for juicier, more tender results compared to lean chicken breasts.
- Ensure vegetables remain crisp by cooking at high heat and avoiding overcrowding the pan, which steams instead of stir-frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 70 mg