Savor the Spice of Black Pepper Chicken
Indulge in a vibrant dish of Black Pepper Chicken paired with colorful hibachi vegetables. This mouthwatering stir-fry features succulent chicken tossed in a savory black pepper sauce, complemented by crisp zucchini, bell peppers, and mushrooms. Perfect for a weeknight dinner or a weekend treat, this recipe brings the flavors of a Japanese hibachi grill right to your kitchen.
ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp black pepper, coarsely ground
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup button mushrooms, halved
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp vegetable oil (for stir-frying)
- Cooked rice, for serving
steps
- 1.
In a bowl, combine chicken, black pepper, soy sauce, and oyster sauce. Marinate for 30 minutes.
- 2.
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 3.
Add marinated chicken to the pan and stir-fry until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 4.
In the same skillet, add sesame oil, garlic, and ginger, sautéing for 30 seconds until fragrant.
- 5.
Add the bell peppers, zucchini, and mushrooms to the skillet. Stir-fry for about 4-5 minutes or until tender-crisp.
- 6.
Return the chicken to the pan, mix well, and cook for another 2 minutes.
- 7.
Garnish with green onions and serve hot over cooked rice.