Description
A delightful and flavorful dish featuring tender chicken thighs and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- 1 teaspoon sugar
- Green onions for garnish, chopped
Instructions
- Marinate the chicken pieces with freshly ground black pepper and a pinch of salt for at least 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned but not fully cooked. Remove from pan and set aside.
- In the same skillet, sauté the sliced onion and green bell pepper for 2-3 minutes until softened.
- Add minced garlic and sauté for another minute until fragrant.
- Return chicken to the skillet with soy sauce, oyster sauce, and sugar. Stir to combine.
- Mix cornstarch with water to create a slurry and pour into the skillet, stirring until sauce thickens.
- Adjust seasoning with salt if necessary and cook for another 5 minutes until chicken is fully cooked.
- Garnish with chopped green onions before serving.
Notes
For substitutions, chicken breast can also work, and feel free to swap the bell pepper for your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: black pepper chicken, quick dinner, Asian cuisine, stir-fry