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The allure of Spicy and Savory Black Pepper Chicken lies not just in its bold flavors, but also in its simplicity and adaptability. This dish has become a staple in many Asian households, cherished for its ability to deliver an unforgettable taste experience while being quick to prepare. With the sharp heat of freshly cracked black pepper harmonizing with a medley of umami-rich sauces, this recipe appeals to those who crave a satisfying meal without spending hours in the kitchen.

Black Pepper Chicken

Indulge in the delicious flavors of Spicy and Savory Black Pepper Chicken! This scrumptious dish features tender chicken thighs marinated in a zesty blend of soy and oyster sauces, perfectly balanced with crushed black peppercorns. Quick and easy to prepare, stir-fried with vibrant bell peppers and onions, it's a meal that can be served over fluffy jasmine rice or noodles. Perfect for a weeknight dinner that packs a punch! Give it a try!
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Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

3 tablespoons black peppercorns, coarsely crushed

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

3 cloves garlic, minced

1 inch ginger, grated

1 bell pepper (red or green), sliced

1 onion, sliced

2 green onions, chopped (for garnish)

Salt to taste

Cooked jasmine rice or noodles (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, oyster sauce, cornstarch, and half of the crushed black peppercorns. Mix well and let it marinate for at least 30 minutes to an hour.

    Prepare the Stir-Fry: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces and stir-fry for about 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.

      Cook the Vegetables: In the same skillet, add garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the sliced bell pepper and onion, cooking until they are slightly soft but still crisp, around 3-4 minutes.

        Combine and Season: Return the cooked chicken to the skillet with the vegetables. Add the remaining crushed black peppercorns and toss everything together. Season with salt to taste and stir-fry for another 2 minutes to combine flavors.

          Serve: Garnish with chopped green onions before serving. Enjoy the Black Pepper Chicken hot over a bed of steaming jasmine rice or noodles.

            Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4