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Welcome to the world of bold flavors and tantalizing aromas that is Spicy Black Pepper Chicken Delight. This dish stands out in the realm of Asian cuisine, offering a delightful blend of heat and savory goodness that is sure to excite your palate. If you’re a spice lover, this recipe will quickly become one of your favorites, as it masterfully marries the pungency of black pepper with the tenderness of chicken, creating a dish that is both satisfying and delicious.

Black Pepper Chicken

Elevate your dinner game with this Spicy Black Pepper Chicken Delight! This easy recipe combines tender bite-sized chicken thighs marinated in soy and oyster sauce, then stir-fried with vibrant bell peppers and aromatic garlic and ginger. A splash of Szechuan sauce adds an optional kick for spice lovers. Perfectly served over steamed rice or noodles, this dish is bursting with flavor and sure to impress. Try it tonight for a deliciously satisfying meal!
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Ingredients
  

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

2 tablespoons black peppercorns, crushed

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon szechuan sauce (optional for extra heat)

1 tablespoon cornstarch

3 tablespoons vegetable oil

4 cloves garlic, minced

1 teaspoon ginger, grated

1 green bell pepper, sliced

1 red bell pepper, sliced

1 medium onion, sliced

2 green onions, chopped (for garnish)

Salt to taste

Cooked steamed rice or noodles (for serving)

Instructions
 

In a bowl, marinate the chicken pieces with soy sauce, oyster sauce, and half of the crushed black pepper. Let it sit for at least 20 minutes.

    After marination, sprinkle cornstarch over the chicken and toss to coat evenly. This will enhance the crispiness when cooked.

      Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and sear for about 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside.

        In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and grated ginger for about 30 seconds until aromatic.

          Add sliced onions and bell peppers to the skillet. Stir-fry for 3–5 minutes until they are just tender but still crisp.

            Return the chicken to the skillet, add the remaining crushed black pepper, and the szechuan sauce (if using). Toss everything together to combine well.

              Season with salt to taste, cook for another 2 minutes to heat everything through.

                Remove from heat and garnish with chopped green onions.

                  Serve hot over steamed rice or noodles for a deliciously spicy meal!

                    Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4