Servings 4 servings
Ingredients
- 1/3 cup chicken stock
- 1/2 cup low sodium soy sauce
- 1 Tablespoon brown sugar
- 1 teaspoon black pepper
- 2 Tablespoons rice wine vinegar
- 3 Tablespoons vegetable or avocado oil, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 white onion, cut into 1/4-inch-thick slices
- 1 medium red pepper, cut into 1/2-inch pieces
- 2 teaspoons minced garlic
- 1 teaspoon cornstarch, mixed with 2 teaspoons
- Cilantro for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, chicken stock, brown sugar, black pepper and rice wine vinegar. Set the sauce aside.
- Add 2 tablespoons oil to a large skillet or wok set over medium-high heat. Once the oil is hot, add the chicken and cook until cooked through, about 5 minutes. Using a slotted spoon, transfer the chicken to a plate.
- Add the remaining 1 tablespoon oil to the skillet along with the onions, peppers and garlic. Cook, stirring, until the onion is translucent, about 2 minutes.
- Add the prepared sauce to the skillet and cook for 1 minute then bring the mixture to a boil and stir in the cornstarch mixture. Boil the mixture until the sauce is thick and syrupy, about 2 minutes.
- Return the chicken and all juices to the skillet and toss until the chicken is coated in the sauce.
- Garnish with cilantro and serve with rice or veggies.
Notes
- Storage: You can store leftovers in the refrigerator in an airtight container for up to 3 days. Since this dish isn’t coated in a batter, you won’t have to worry about losing any crispy texture during storage and reheating.
- Freezing: This black pepper chicken freezes well, too! Just be sure it’s completely cooled before storing it in an airtight container or resealable freezer bag. Leftover stir fry will keep for 2-3 months in the freezer, ready to enjoy whenever the craving strikes.
- ★ Did you make this recipe? Don't forget to give it a star rating below!