Bold Black Pepper Chicken Twist
Indulge in the zesty flavors of this homemade Black Pepper Chicken, inspired by Panda Express! Juicy chicken, vibrant bell peppers, and fresh asparagus are tossed in a savory, peppery sauce, creating a dish that's both satisfying and bursting with flavor. Perfect for a quick weeknight meal cooked over an outdoor wok, this recipe serves two and brings the taste of fast food straight to your kitchen.
ingredients
- 1 cup boneless, skinless chicken thigh, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced (red or green)
- 1 cup asparagus, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black pepper, coarsely ground
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Cooked rice for serving
steps
- 1.
Preheat your outdoor wok over high heat and add the vegetable oil.
- 2.
Once hot, add the chicken pieces and stir-fry for 4-5 minutes until browned and cooked through.
- 3.
Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- 4.
Add the sliced bell pepper and asparagus to the wok; stir-fry for another 2-3 minutes until vegetables are tender-crisp.
- 5.
Pour in the soy sauce, oyster sauce, and sprinkle the black pepper evenly across the ingredients. Stir well to combine.
- 6.
Add the cornstarch slurry to thicken the sauce slightly, stirring continuously until the mixture has thickened, approximately 1 minute.
- 7.
Serve hot over a bed of cooked rice and garnish with additional black pepper if desired.