Homemade Black Pepper Chicken in 25 Min | Juicy, Tender & Better Than Takeout!

By CiCi Li · 25 min

Ingredients

Instructions

1. Cut the chicken thighs into bite-sized pieces. Add them to a bowl and sprinkle in a pinch of salt, mixing until absorbed.
2. Add 1 teaspoon soy sauce, 1 teaspoon dark soy sauce and 1/4 teaspoon sugar.
3. Mix 1 tablespoon cornstarch with 3 tablespoons water to make a slurry. Add it to the chicken, mix well, then add 1 tablespoon cooking oil and mix again. Let it marinate while you prepare the other ingredients.
4. Cube the onion and both bell peppers, and mince the garlic.
5. Mix 1 teaspoon cornstarch with 1 tablespoon water. Add 1 tablespoon soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon black pepper and 1/4 cup chicken stock, and stir until smooth. Stir again before using, as the cornstarch settles.
6. Heat 1 tablespoon of the oil in a wok over high heat. Add the chicken and let it sear for about 20 seconds before stirring. Stir-fry for about 3 minutes until cooked through, then remove.
7. Heat the remaining tablespoon of oil in the same wok over high heat. Add the onion and bell peppers and stir-fry for about 30 seconds, until slightly tender but still crisp. Add the garlic and stir-fry for about 10 seconds.
8. Return the chicken to the wok, stir the sauce again and pour it in. Toss until the sauce thickens and coats the chicken and vegetables, then serve immediately.

Summarized from CiCi Li's video. Watch it for the details.

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