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To make Sticky Black Pepper Chicken, you will need these key ingredients: - 500g boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon hoisin sauce - 1 tablespoon brown sugar - 2 teaspoons freshly cracked black pepper - 2 cloves garlic, finely minced - 1-inch piece of ginger, finely grated - 2 tablespoons vegetable oil - 1 red bell pepper, roughly chopped - 1 green bell pepper, roughly chopped - 1 small onion, thinly sliced These ingredients work together to create a rich and tasty dish. To make your dish look great, consider these garnishes: - Sesame seeds - Fresh cilantro These add color and flavor, making your meal pop! Pair your Sticky Black Pepper Chicken with these side dishes: - Steamed rice - Noodles These sides soak up the sauce and balance the meal. Enjoy the mix of flavors! {{ingredient_image_2}} First, grab a large mixing bowl. Add the chicken thighs to the bowl. Next, pour in the soy sauce, oyster sauce, and hoisin sauce. Sprinkle in the brown sugar and cracked black pepper. Then, add the minced garlic and grated ginger. Now, mix everything well. Use your hands or a spoon to coat the chicken evenly. Cover the bowl with plastic wrap. Let it sit for at least 20 minutes. This step makes the chicken flavorful. Heat the vegetable oil in a large skillet or wok. Use medium-high heat until the oil shimmers. Carefully add the marinated chicken to the pan. Make sure not to overcrowd it. Sear the chicken for about 3 to 4 minutes. Don’t stir it; let it get a golden-brown color. This is key for great texture. Once the chicken is seared, stir-fry it for 5 to 7 minutes. Make sure the chicken is fully cooked. The internal temperature should reach 75°C (165°F). Now, add the chopped red and green bell peppers and sliced onion. Stir-fry the mix for another 3 to 4 minutes. This step keeps the veggies crunchy and colorful. If you like more heat, add extra cracked black pepper now. Toss everything well until it’s heated through. To get the best flavor, use fresh ingredients. Fresh garlic and ginger make a big difference. I recommend marinating the chicken for at least 20 minutes. This step helps the chicken soak up all the tasty sauces. You can even marinate it overnight for deeper flavor. Just remember to keep it in the fridge. For a crispy texture, sear the chicken well. Heat the oil until it's shimmering. Place the chicken in a single layer, and don’t stir too soon. Let it brown for 3-4 minutes. After that, stir-fry it to mix in the flavors. If you like softer chicken, cook it longer while stirring. Timing is key in this recipe. Marinate the chicken for a minimum of 20 minutes. If you have time, let it sit for up to 24 hours. When cooking, sear the chicken for 3-4 minutes, then stir-fry for 5-7 minutes. Always check the internal temperature. It should reach 75°C (165°F) to ensure safety. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 20 minutes, or even overnight in the fridge, for deeper flavor absorption. Perfect Searing Technique: Ensure the skillet or wok is hot enough before adding the chicken. This helps achieve a crispy, golden-brown exterior. Customize Your Spice Level: Adjust the amount of black pepper or add red pepper flakes for a spicier kick to suit your taste. Serve Fresh: Serve the dish immediately after cooking to maintain the vibrant colors and textures of the vegetables. {{image_4}} If you want more spice, add extra black pepper. You can also try red pepper flakes. A splash of hot sauce can boost the heat. Just remember to taste as you go. This way, you can find the right level of spice for your palate. You can easily swap chicken for other meats. Pork or beef works well. Just cut them into small pieces like the chicken. For seafood lovers, shrimp is a tasty option too. Cook them until they turn pink and opaque. This keeps the dish just as yummy. For a vegetarian twist, use tofu. Press it to remove extra water, then cut it into cubes. You can also use tempeh or seitan for a hearty meal. Both soak up flavor well. Add your favorite veggies, like mushrooms or broccoli. This way, you keep the dish colorful and nutritious. To keep your sticky black pepper chicken fresh, store it in an airtight container. Let it cool to room temperature first. Place the container in the fridge for up to three days. This helps keep the chicken juicy and the flavors intact. If you want to freeze it, make sure the chicken is completely cool. Use a freezer-safe container or a heavy-duty freezer bag. Label it with the date. You can freeze it for up to three months. When ready to eat, just thaw it in the fridge overnight. For reheating, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. You can also use a microwave. Heat in short bursts, stirring often, to avoid drying it out. Enjoy your meal just as fresh as the first time! Sticky Black Pepper Chicken is a savory dish made with chicken thighs. The chicken marinates in a mix of soy sauce, oyster sauce, hoisin sauce, brown sugar, garlic, ginger, and black pepper. After marinating, you sear and stir-fry the chicken with colorful bell peppers and onions. The result is a sticky, flavorful dish that bursts with umami goodness. You serve it hot, topped with sesame seeds and fresh cilantro. Yes, you can prepare Sticky Black Pepper Chicken in advance. Marinate the chicken up to 24 hours ahead. This will deepen the flavors. Once cooked, you can store the chicken in an airtight container in the fridge for up to three days. Reheat it in a skillet for the best texture. The spice level of Sticky Black Pepper Chicken is mild to medium. It gets its heat from freshly cracked black pepper. If you enjoy a spicier kick, add more black pepper during cooking. You can also serve it with chili flakes on the side for those who like more heat. Sticky Black Pepper Chicken pairs well with many sides. Here are some tasty options: - Steamed rice - Noodles - Stir-fried vegetables - Simple salad - Crusty bread These sides balance the dish and complete your meal. Enjoy experimenting with your favorites! In this post, we explored Sticky Black Pepper Chicken, covering key ingredients, marination, and cooking steps. I shared tips for flavor and cooking methods that change texture. You learned variations for spice and proteins, plus how to store leftovers safely. Try these ideas and make this dish your own. Enjoy the cooking journey!

Sticky Black Pepper Chicken

A flavorful dish featuring marinated chicken thighs stir-fried with bell peppers and garnished with sesame seeds and cilantro.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons freshly cracked black pepper
  • 2 cloves garlic, finely minced
  • 1 inch piece of ginger, finely grated
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 1 small onion, thinly sliced
  • to taste sesame seeds, for garnish
  • to taste fresh cilantro, for garnish

Instructions
 

  • In a large mixing bowl, combine the chicken pieces with soy sauce, oyster sauce, hoisin sauce, brown sugar, minced garlic, grated ginger, and freshly cracked black pepper. Use your hands or a spoon to mix the ingredients thoroughly, ensuring every piece of chicken is well coated in the marinade. Cover the bowl with plastic wrap or a lid, and let it marinate at room temperature for at least 20 minutes to enhance the flavors.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Carefully add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. Sear the chicken for about 3-4 minutes without stirring, allowing a nice golden-brown color to develop.
  • After searing, stir-fry the chicken for an additional 5-7 minutes, or until fully cooked through and caramelized. Ensure the internal temperature reaches 75°C (165°F) for safe consumption.
  • Introduce the chopped red and green bell peppers along with the sliced onion to the skillet. Stir-fry the mixture for another 3-4 minutes, allowing the vegetables to soften slightly while still maintaining their crunch and vibrant color.
  • If you're craving more heat, feel free to add an extra sprinkle of cracked black pepper at this stage. Toss everything together until well combined and heated through.
  • Remove the skillet from the heat and transfer the sticky black pepper chicken to a serving platter. Garnish generously with sesame seeds and fresh cilantro to elevate the dish's appeal.

Notes

Serve with steamed rice or noodles for a complete meal.
Keyword black pepper, chicken, easy recipe, stir-fry