Black Pepper Chicken Stir-Fry | Easy Recipes Made Quick
This bold and savory black pepper chicken stir-fry is one of those easy recipes that’s perfect for busy weeknights.
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken thighs, chopped into bite-sized pieces
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp cornstarch
- 2 tbsp peanut oil (or vegetable oil), divided
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp ground black pepper (extra for sauce)
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sugar
- 2 tbsp water
Instructions
- In a bowl, toss the chicken with salt, pepper, and cornstarch until evenly coated.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
- In the same pan, add the remaining oil. Sauté bell peppers and onion for 2-3 minutes until slightly tender.
- Add garlic and ginger; stir-fry for another 30 seconds until fragrant.
- Return the chicken to the pan.
- In a small bowl, mix black pepper, soy sauce, oyster sauce, Shaoxing wine, sugar, and water.
- Pour the sauce into the skillet and stir everything together until well-coated and heated through.
- Serve hot over steamed rice.