Description
Sizzling Black Pepper Chicken with Crisp Veggies is a flavorful stir-fry dish featuring tender marinated chicken thighs cooked to perfection with a vibrant garlic soy glaze and a medley of fresh, crisp vegetables. This quick and healthy recipe delivers a perfect balance of savory, sweet, and peppery notes, ideal for a satisfying weeknight dinner.
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 Other Ingredients
- 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)
- Fresh cilantro or green onions, for garnish
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken slices with soy sauce, oyster sauce, cornstarch, sesame oil, and cracked black pepper. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Garlic Soy 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. Set aside for later use.
- Heat the Oil: Place a large pan or wok over medium-high heat and add the neutral oil. Allow it to heat until shimmering but not smoking, ready for sautéing.
- Sauté Garlic and Onion: Add the minced garlic and sliced onion to the hot oil. Stir frequently and cook until the mixture is fragrant and the onion begins to soften, about 1-2 minutes.
- Cook the Chicken: Add the marinated chicken pieces to the pan in a single layer if possible. Stir-fry until the chicken is browned on all sides and cooked through, about 5-7 minutes depending on thickness.
- Add Vegetables: Introduce the red and green bell peppers, zucchini, and snow peas or broccoli florets into the pan. Continue to stir-fry, allowing vegetables to cook until just tender but still crisp, approximately 3-4 minutes.
- Incorporate the Garlic Soy Glaze: Pour the prepared glaze over the chicken and vegetables, stirring constantly to coat everything evenly. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
- Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro or green onions. Serve the sizzling black pepper chicken hot with steamed rice or noodles for a complete meal.
Notes
- Marinate the chicken longer if possible for enhanced flavor.
- Adjust the amount of black pepper to control the spiciness of the dish.
- Use a wok or large skillet to allow space for stirring and even cooking.
- You can substitute chicken breasts but thighs keep the meat more moist and tender.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
- Add crushed red pepper flakes if you prefer a spicier dish.
- Snow peas can be replaced with broccoli florets or snap peas depending on preference.
