Description
A punchy, savory stir-fry that combines the sharp bite of black pepper with a glossy sauce. Perfect for a quick weeknight dinner.
Ingredients
- 1½ lb boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 1 small onion, sliced
- 3 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce (for sauce)
- ½ cup chicken stock
- 2 tsp cornstarch (for sauce)
- 2 tbsp water (for sauce)
- 2–3 tbsp freshly cracked black pepper
- Sliced green onions for garnish
Instructions
- Cut the chicken thighs into 1-inch pieces and marinate in soy sauce, oyster sauce, sugar, sesame oil, and cornstarch for 10–20 minutes.
- Heat a wok or large skillet over medium-high heat and add neutral oil.
- Sear the chicken in batches until browned, about 3–4 minutes per batch.
- Remove chicken and stir-fry garlic, ginger, and onion for 30–45 seconds.
- Return the chicken to the pan and add the sauce ingredients mixed together.
- Simmer until glossy and thickened, then finish with freshly cracked black pepper and garnish with sliced green onions.
- Serve immediately over rice or noodles.
Notes
Use whole black peppercorns for better flavor. Don’t crowd the pan while searing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese