Ingredients:

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

– 2 tablespoons cornstarch

– 2 tablespoons soy sauce

– 1 tablespoon oyster sauce

– 1 tablespoon dark soy sauce

– 1 tablespoon black pepper, freshly ground

– 2 tablespoons vegetable oil

– 1 onion, diced

– 1 green bell pepper, diced

– 1 red bell pepper, diced

– 3 cloves garlic, minced

– 1/4 cup chicken broth

– 1 teaspoon sugar

Directions:

1. In a bowl, toss the chicken pieces with cornstarch and 1 tablespoon of soy sauce. Let marinate for 15 minutes.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of oil. Stir-fry the onion and bell peppers for 3-4 minutes until tender-crisp.

4. Add the minced garlic and cook for 1 minute, until fragrant.

5. Return the chicken to the skillet. Stir in oyster sauce, dark soy sauce, remaining soy sauce, black pepper, chicken broth, and sugar. Toss until the chicken and vegetables are coated in the sauce and heated through.

6. Serve hot over steamed rice or noodles, garnished with additional black pepper if desired.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Kcal: Approx. 280 kcal per serving | Servings: 4

This Black Pepper Chicken is a flavorful and quick stir-fry with tender chicken, crisp vegetables, and a bold, savory sauce. Perfect for a weeknight dinner or as part of a homemade Asian-inspired feast!