Description
Sizzling Black Pepper Chicken with Crisp Veggies is a flavorful stir-fry dish featuring tender marinated chicken thighs cooked with colorful bell peppers, zucchini, and snow peas in a savory garlic soy glaze. This quick and vibrant Asian-inspired recipe delivers a perfect balance of spicy black pepper, umami sauces, and fresh vegetables, ideal for a wholesome weeknight meal.
Ingredients
Scale
Chicken Marinade
- 1 lb (450 g) boneless skinless chicken thighs or breasts, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- ½ tsp cracked black pepper
Garlic Soy Glaze
- 2 tbsp low-sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar or mirin
- 1 tbsp water
- 1 tbsp freshly ground black pepper
- 1 tsp cornstarch
Vegetables & Aromatics
- 2 tbsp neutral oil (like avocado or canola)
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small zucchini, cut into half-moons
- ½ cup snow peas or broccoli florets (optional)
- Fresh cilantro or green onions, for garnish
Instructions
- Marinate the chicken: In a bowl, combine the thinly sliced chicken with soy sauce, oyster sauce, cornstarch, sesame oil, and cracked black pepper. Mix well and let it marinate for at least 30 minutes to infuse the flavors and tenderize the meat.
- Prepare the garlic soy glaze: In a separate bowl, whisk together low-sodium soy sauce, dark soy sauce, honey or brown sugar, rice vinegar or mirin, water, freshly ground black pepper, and cornstarch until fully combined and smooth. This glaze will add a rich, savory coating to the dish.
- Heat the oil: Place a large pan or wok over medium-high heat and add the neutral oil. Allow the oil to heat thoroughly but avoid smoking.
- Sauté aromatics: Add the minced garlic and sliced onion to the hot oil. Stir-fry for about 1-2 minutes until fragrant and the onion becomes translucent, releasing their aromatic flavors.
- Cook the chicken: Add the marinated chicken to the pan. Stir-fry continually until the chicken is browned on all sides and cooked through, approximately 6-8 minutes depending on thickness.
- Add the vegetables: Introduce the sliced red and green bell peppers, zucchini, and optional snow peas or broccoli florets to the pan. Stir-fry the mixture until the vegetables are crisp-tender, around 3-4 minutes, retaining vibrant colors and texture.
- Incorporate the glaze: Pour the prepared garlic soy glaze over the chicken and vegetable mixture. Stir continuously to coat everything evenly while the sauce thickens slightly, about 2-3 minutes.
- Garnish and serve: Remove from heat. Sprinkle fresh cilantro or chopped green onions on top for a burst of freshness and serve immediately with steamed rice or noodles if desired.
Notes
- For best results, marinate the chicken for at least 30 minutes, but up to 2 hours for deeper flavor.
- You can substitute chicken breasts for thighs if preferred, but adjust cooking time accordingly to avoid dryness.
- If you like extra heat, add a pinch of red pepper flakes or a diced chili during the garlic sauté step.
- This dish is best served immediately to maintain the crispness of the vegetables.
- Use low-sodium soy sauce to keep the sodium content moderate.
- Snow peas can be replaced with broccoli florets based on preference or availability.
