Tender chicken with bold black pepper flavor, crisp vegetables, and savory Asian sauce—perfect for quick weeknight dinners.
# What You'll Need:
→ Chicken
01 - 1.1 pounds boneless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon freshly ground black pepper
03 - Salt to taste
→ Sauce
04 - 1 tablespoon soy sauce
05 - 1 tablespoon oyster sauce
06 - 1 teaspoon sugar
07 - 1 tablespoon cornstarch
08 - 2 tablespoons water
→ Vegetables & Aromatics
09 - 2 tablespoons vegetable oil
10 - 1 large onion, sliced
11 - 1 green bell pepper, sliced
12 - 4 cloves garlic, minced
13 - Green onions, chopped for garnish
# How to Make It:
01 - Combine chicken pieces with freshly ground black pepper and a pinch of salt in a bowl. Let marinate for at least 15 minutes to allow flavors to penetrate.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned but not fully cooked through. Remove chicken from pan and set aside.
03 - In the same skillet, add sliced onion and green bell pepper. Sauté for 2 to 3 minutes until slightly softened but still crisp.
04 - Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
05 - Return the chicken to the skillet. Add soy sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables evenly with the sauce mixture.
06 - Mix cornstarch with water in a small bowl to create a slurry. Pour into the skillet and stir continuously until the sauce thickens and coats everything nicely.
07 - Adjust seasoning with salt if needed. Cook until the chicken is fully cooked and tender, about 5 more minutes. The sauce should be glossy and thickened.
08 - Remove from heat and garnish generously with chopped green onions. Serve immediately over steamed rice for a complete meal.
