Description
A flavorful and spicy dish made with chicken thighs, black pepper, and a variety of vegetables.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, sliced (any color)
- 1 tablespoon black pepper (adjust to taste)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 green onions, chopped (for garnish)
Instructions
- In a medium bowl, combine chicken pieces, soy sauce, and cornstarch. Mix well and let marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add onion, garlic, and ginger. Stir-fry for 2-3 minutes until fragrant.
- Add bell pepper and continue to stir-fry for another 2 minutes.
- Return the chicken to the skillet. Add black pepper, oyster sauce, rice vinegar, and sugar. Stir well to combine and cook for an additional 2-3 minutes.
- Remove from heat and garnish with chopped green onions before serving.
Notes
- For a spicier kick, add sliced jalapeños or red pepper flakes during cooking.
- Serve over steamed rice or quinoa for a complete meal.
- You can also substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 6g
- Protein: 30g