Description
Sizzling Black Pepper Chicken with Crisp Veggies is a flavorful and vibrant stir-fry dish featuring tender marinated chicken thighs cooked with a medley of colorful vegetables in a savory garlic soy glaze. This quick and easy recipe balances the boldness of freshly cracked black pepper with a touch of sweetness and tang, perfect 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 & Cooking
- 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 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 allow the flavors to penetrate and the chicken to tenderize.
- Prepare the Garlic Soy Glaze: While the chicken marinates, whisk together low-sodium soy sauce, dark soy sauce, honey, rice vinegar, water, freshly ground black pepper, and cornstarch in a separate bowl. 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, which ensures even cooking.
- Sauté Aromatics: Add the minced garlic and sliced onion to the hot oil. Stir frequently and cook until fragrant and the onion begins to soften, about 1-2 minutes.
- Cook the Chicken: Add the marinated chicken to the pan in a single layer. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, about 5-7 minutes.
- Add Vegetables: Introduce the sliced red and green bell peppers, zucchini, and optional snow peas or broccoli florets to the pan. Stir-fry the mixture until the vegetables become crisp-tender, retaining their vibrant color and a slight crunch, about 3-4 minutes.
- Incorporate the Glaze: Pour the prepared garlic soy glaze over the chicken and vegetables. Stir continuously to coat everything evenly as the sauce thickens and becomes glossy, ensuring a well-balanced flavor distribution.
- Garnish and Serve: Remove the pan from heat and garnish the dish with freshly chopped cilantro or green onions. Serve immediately while hot for the best texture and flavor.
Notes
- For best results, marinate the chicken for at least 30 minutes or up to 2 hours in the refrigerator.
- You can substitute chicken breasts for thighs, but thighs tend to stay juicier.
- Adjust the amount of black pepper to your spice preference.
- Use honey or brown sugar depending on your preferred sweetness level.
- Feel free to swap vegetables based on availability; snap peas, broccoli, or carrots work well.
- Serve with steamed rice or noodles to make a complete meal.
- To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative.
