Description
A flavorful and spicy dish featuring tender chicken pieces marinated in black pepper and sauces, stir-fried with colorful vegetables.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup onion, sliced
- 1/2 cup bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup chicken broth
- 2 green onions, chopped (for garnish)
Instructions
- In a bowl, combine the chicken pieces with salt, black pepper, soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender.
- Return the chicken to the skillet and pour in the chicken broth. Stir well to combine and cook for an additional 2-3 minutes until heated through.
- Garnish with chopped green onions before serving.
Notes
- For extra heat, add sliced jalapeños or a dash of red pepper flakes during cooking.
- Substitute chicken thighs with chicken breast or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg