Description
Sizzling Black Pepper Chicken with Crisp Veggies is a flavorful stir-fry dish featuring tender marinated chicken thighs cooked with vibrant bell peppers, zucchini, and snow peas, all coated in a savory garlic soy glaze with a bold black pepper kick. This quick and easy recipe is perfect for a satisfying weeknight dinner packed with protein and fresh vegetables.
Ingredients
Scale
Chicken Marinade
- 1 lb (450 g) boneless skinless chicken thighs or breasts, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- ½ tsp cracked black pepper
Garlic Soy Glaze
- 2 tbsp low-sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar or mirin
- 1 tbsp water
- 1 tbsp freshly ground black pepper
- 1 tsp cornstarch
Vegetables and Aromatics
- 2 tbsp neutral oil (like avocado or canola)
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small zucchini, cut into half-moons
- ½ cup snow peas or broccoli florets (optional)
Garnish
- Fresh cilantro or green onions, for garnish
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken with soy sauce, oyster sauce, cornstarch, sesame oil, and cracked black pepper. Mix well and let it marinate for at least 30 minutes to infuse the flavors.
- Prepare the glaze: In a separate bowl, whisk together low-sodium soy sauce, dark soy sauce, honey, rice vinegar or mirin, water, freshly ground black pepper, and cornstarch until smooth to create the garlic soy glaze.
- Heat the oil: Place a large pan over medium-high heat and add the neutral oil. Allow it to heat until shimmering.
- Sauté aromatics: Add the minced garlic and sliced onion to the hot pan and sauté for about 1-2 minutes until fragrant and translucent, taking care not to burn the garlic.
- Cook the chicken: Add the marinated chicken to the pan and cook, stirring frequently, until the pieces are browned and cooked through, about 5-7 minutes.
- Add the vegetables: Toss in the sliced red and green bell peppers, zucchini, and snow peas or broccoli florets. Stir-fry the mixture until the vegetables are crisp-tender, about 3-4 minutes.
- Add the glaze: Pour the prepared garlic soy glaze over the chicken and vegetables. Stir continuously to coat everything evenly and cook until the sauce thickens, about 1-2 minutes.
- Garnish and serve: Remove from heat, sprinkle fresh cilantro or green onions over the dish, and serve immediately while hot.
Notes
- For a spicier version, add chili flakes or fresh sliced chile to the marinade or stir-fry.
- You can substitute chicken thighs with chicken breasts, but thighs yield a juicier outcome.
- Make sure not to overcook the vegetables to maintain their crisp texture.
- Serve with steamed rice or noodles for a complete meal.
- If using cornstarch in the marinade and glaze, mix thoroughly to avoid clumps.
