A quick and flavorful dish featuring tender chicken thighs coated in a spicy black pepper sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:Serves 4
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon black pepper (freshly ground for best flavor)
1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1/4 cup chicken broth
1 tablespoon green onions, chopped (for garnish)
Instructions
In a large bowl, combine the chicken pieces, soy sauce, oyster sauce, and cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
Increase the heat to high and add the marinated chicken to the skillet. Stir-fry for about 5-7 minutes until the chicken is browned and cooked through.
Sprinkle the black pepper and red pepper flakes over the chicken, stirring to combine.
Pour in the chicken broth and stir well, allowing the sauce to thicken slightly, about 2-3 minutes.
Remove from heat and garnish with chopped green onions before serving.
Notes
For a milder version, reduce the amount of black pepper and red pepper flakes.
Add vegetables like bell peppers or broccoli during the stir-frying step for added nutrition and color.