A flavorful and easy one-pot meal featuring tender chicken thighs coated in a savory black pepper sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 ½ lbs boneless, skinless chicken thighs, cut into bite-size pieces
2 tbsp vegetable oil
1 small onion, sliced
1 bell pepper, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
1–2 tsp freshly ground black pepper
½ cup chicken broth
1 tbsp cornstarch
2 tbsp water
2 green onions, sliced
1 tsp sesame seeds, optional
Instructions
Pat the chicken dry and season lightly with black pepper.
Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned.
Stir in the onion and bell pepper. Cook for 2–3 minutes, then add the garlic and ginger and cook for another 30 seconds.
Add soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, chicken broth, and remaining black pepper. Stir well.
Reduce heat to medium-low, cover, and simmer for 8–10 minutes, until the chicken is cooked through and tender.
Mix cornstarch with 2 tbsp water. Stir the slurry into the skillet and cook uncovered for 1–2 minutes, until the sauce becomes glossy and thick.
Sprinkle with green onions and sesame seeds.
Serve hot over steamed white rice or noodles, spooning plenty of the black pepper sauce over the top.
Notes
For a spicier dish, increase the amount of black pepper.
Can substitute chicken thighs with chicken breasts if preferred.
Serve with steamed vegetables for a complete meal.