Description

Black Pepper Chicken is an easy and flavorful dish that’s perfect for busy weeknights or a satisfying meal anytime. Tender chicken thighs are stir-fried with bell peppers, onions, garlic, and ginger, then coated in a savory and peppery sauce. It’s quick to make and pairs wonderfully with steamed rice or noodles.

Ingredients

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For the Chicken and Marinade:

1 pound chicken thighs, skinless and boneless, chopped
1/4 cup soy sauce
1/3 cup dry sherry, divided
2 tablespoons cornstarch

For the Sauce:

1/3 cup chicken broth
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon ground black pepper

For the Stir-Fry:

3 large green bell peppers, sliced
1 medium onion, sliced
2 cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons oil (for frying)

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Instructions

Marinate the Chicken:
In a mixing bowl, combine the chopped chicken thighs, 1 tablespoon of soy sauce, and 1 tablespoon of the dry sherry. Let the chicken marinate at room temperature for 30 minutes to absorb the flavors.
Prepare the Sauce:
In a small bowl, whisk together the remaining soy sauce and cornstarch to form a smooth slurry. Add the remaining dry sherry, chicken broth, sesame oil, sugar, and ground black pepper. Mix well and set aside.
Prepare the Vegetables:
In a small bowl, place the sliced bell peppers and onions. Separately, combine the garlic and ginger in another bowl for easy access during cooking.
Cook the Chicken:
Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. Once 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 it aside.
Stir-Fry the Vegetables:
In the same pan, add the bell peppers and onions. Stir-fry them for a few minutes until they 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 aromas. Then, pour in the prepared sauce mixture and stir everything together. Let the dish cook for an additional 2 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Serve and Enjoy:
Remove the skillet from the heat and serve the black pepper chicken hot, ideally with steamed rice or noodles.

Notes

To Store: Place leftovers in an airtight container and store them in the fridge for 3-4 days.
To Freeze: Transfer the cooled chicken to a shallow container and freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Use a microwave to reheat for 30-40 seconds or reheat on the stovetop in a non-stick pan until warmed through.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 6g
Sodium: 700mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 24g
Cholesterol: 65mg