Black Pepper Chicken - The Recipe Exchange

Ingredients

4 skinless boneless chicken thighs (about 350 grams, cut into strips)
1 tablespoon soy sauce
1 teaspoon cornstarch

VEGETABLES:
1 medium sliced yellow onion
3 cloves minced garlic
1 thumb fresh ginger julienne cut
1 red bell pepper cut into strips
1 green bell pepper cut into strips
chopped spring onions for garnishing

STIR FRY SAUCE:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon freshly ground black pepper
½ teaspoon chili garlic sauce
1 teaspoon sesame oil
½ cup water or low sodium chicken broth

CORNSTARCH SLURRY: (optional)
1 teaspoon cornstarch
2 to 3 tablespoons water

FRYING:
1 tablespoon oil for frying stir-fry dishes use peanut oil or vegetable oil

Directions

Marinate chicken for 10 to 15 minutes with soy sauce and cornstarch.

For the stir-fry sauce, combine oyster sauce, soy sauce, black pepper, and chili garlic sauce. Blend well.

In a heated skillet or a wok, sear marinated chicken thighs for 2 minutes on each side. Do not completely cook.
Transfer to a plate. Set aside.

In the same skillet or wok, sauté onions and bell peppers. Cook until crisp-tender.

Add garlic and ginger. Sauté until fragrant.

Turn the heat up then add back the seared chicken and mix with the vegetables.

Pour oyster sauce mixture and quickly stir, making sure all the ingredients are covered with the sauce.

After one minute, pour water (or low sodium chicken broth, if using). Stir continuously.

If you prefer to have a thicker sauce, gradually add the cornstarch slurry, one tablespoon at a time. Stir continuously.

Just before turning off the heat, pour sesame oil. Stir.

Turn off heat. Transfer to a serving bowl. Garnish with spring onions. Enjoy.