Black Pepper Chicken Bold Flavor

# What you'll need:

→ Chicken

01 - 1.1 lb boneless chicken thighs, cut into bite-sized pieces

02 - 1 tablespoon freshly ground black pepper

03 - Salt to taste

→ Sauce

04 - 1 tablespoon soy sauce

05 - 1 tablespoon oyster sauce

06 - 1 teaspoon sugar

07 - 1 tablespoon cornstarch

08 - 2 tablespoons water

→ Vegetables and Aromatics

09 - 2 tablespoons vegetable oil

10 - 1 large onion, sliced

11 - 1 green bell pepper, sliced

12 - 4 cloves garlic, minced

13 - Green onions, chopped for garnish

# Method:

01 - In a bowl, combine chicken pieces with freshly ground black pepper and a pinch of salt. Let marinate for at least 15 minutes.

02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned but not fully cooked. Remove and set aside.

03 - In the same skillet, add sliced onion and green bell pepper. Sauté for 2 to 3 minutes until slightly softened.

04 - Add minced garlic and sauté for about 1 minute until fragrant.

05 - Return chicken to the skillet. Add soy sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables.

06 - In a small bowl, mix cornstarch with water to create a slurry. Pour into the skillet and stir continuously until the sauce thickens.

07 - Adjust seasoning with salt if needed. Cook until the chicken is fully cooked and tender, about 5 more minutes.

08 - Garnish with chopped green onions before serving.

# Expert Advice:

01 -

It's on the table in 30 minutes, which means weeknight dinners stop feeling like a chore.
The black pepper does all the heavy lifting flavor-wise, so you skip the fussy spice blending.
Chicken thighs stay buttery and forgiving, not dry, even if you're not a timing perfectionist.

02 -

Fresh cracked black pepper is non-negotiable here, the entire dish relies on it tasting peppery and alive, not dusty.
Crowding the pan while browning chicken is a silent killer that turns your sear into a steam, so work in batches if needed.

03 -