Description
A bold and flavorful stir-fry made with tender chicken, beef bacon, and a black pepper sauce. This easy dinner is faster than takeout and packed with umami.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, chopped
- 1 ½ tbsp freshly ground black pepper
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce (or mushroom-based)
- 1 tbsp cornstarch
- 1 tsp sugar
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 small onion, sliced
- 1 bell pepper, sliced
- 3 slices beef bacon, chopped (optional)
- 2 scallions, sliced
- ¼ cup water
Instructions
- Marinate chicken with cornstarch, light soy sauce, and a pinch of black pepper. Set aside.
- Mix oyster sauce, dark soy, sugar, remaining pepper, and water in a small bowl.
- Heat oil in wok. Sear chicken in batches and remove when browned.
- Sauté beef bacon (if using), garlic, ginger, and onion until fragrant.
- Add bell pepper and stir-fry until crisp-tender.
- Return chicken to pan. Add sauce and toss to coat.
- Finish with scallions. Serve hot over rice.
Notes
Use freshly cracked pepper for maximum flavor. Great with jasmine rice or even lettuce wraps. Skip beef bacon for a lighter version.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 730mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Black Pepper Chicken, stir-fry chicken, easy dinner, better than takeout