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Delicious marinated chicken ready for grilling or baking.

Black Pepper Chicken

A bold and peppery chicken dish that's simple to make and ready in under 30 minutes, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly ground black pepper For best flavor, use fresh ground
  • 1 large onion, sliced
  • 4 cloves garlic, minced Fresh garlic provides bigger flavor
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch To make a slurry
  • 2 tablespoons water For the cornstarch slurry
  • 1 teaspoon sugar To balance flavors
  • Green onions for garnish, chopped

Method
 

Preparation
  1. Toss the chicken with 1 tablespoon freshly ground black pepper and a pinch of salt in a bowl. Let it rest for at least 15 minutes.
Cooking
  1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until the oil shimmers.
  2. Add the chicken to the skillet and stir-fry until it shows golden edges but is not fully cooked. Remove chicken and set aside.
  3. Add the sliced onion and green bell pepper to the same skillet. Sauté for 2–3 minutes until softened and onions start to brown.
  4. Add the minced garlic and stir for about a minute until fragrant, taking care not to burn it.
  5. Return the chicken to the pan. Add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar. Stir well to coat everything and bring the sauce to a simmer.
  6. Whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Pour it into the skillet, stirring continuously until the sauce thickens and becomes glossy in about a minute.
  7. Reduce heat and cook for an additional 4–5 minutes until the chicken is cooked through and tender. Adjust salt as needed. Garnish with chopped green onions and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze portions for up to 2 months; thaw overnight in the fridge before reheating. Time-saver: Use pre-cut chicken thighs for quicker prep.