Black Pepper Chicken is a flavorful and satisfying dish that highlights the bold, spicy notes of black pepper combined with tender chicken pieces. This recipe delivers a perfect balance of heat and savory taste, making it a great option for a quick weeknight dinner or a special meal.

Ingredients

• 1 lb (450 g) chicken thighs, boneless and skinless, cut into bite-sized pieces

• 2 teaspoons black peppercorns, crushed or coarsely ground

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 teaspoon sugar

• 2 teaspoons cornstarch

• 3 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 small onion, sliced

• 1 bell pepper (any color), sliced

• 2-3 scallions, cut into 2-inch pieces

• Salt, to taste

Directions

1. Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and half of the crushed black pepper. Mix well and let it marinate for at least 15 minutes.

2. Prepare the pepper: Lightly toast the remaining black peppercorns in a dry pan over medium heat until fragrant. Set aside.

3. Cook the chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until the chicken is cooked through and slightly browned, about 5-6 minutes. Remove chicken and set aside.

4. Sauté aromatics: In the same pan, add a bit more oil if needed. Sauté garlic and onions until fragrant and translucent.

5. Add vegetables: Toss in the bell pepper and scallions, stir-frying briefly until they are just tender but still crisp.

6. Combine everything: Return the chicken to the pan. Add the toasted black pepper and stir everything together for another 1-2 minutes to blend the flavors.

7. Adjust seasoning: Taste and add salt if necessary. Serve hot with steamed rice.

Nutrients (approximate per serving)

• Calories: 320 kcal

• Protein: 32 g

• Fat: 18 g

• Carbohydrates: 8 g

• Fiber: 1 g

• Sodium: 700 mg