Black Pepper Chicken

Ingredients

• 600 g Chicken thigh fillets
• 2 cloves Garlic (Minced)
• 0.5 Onion (Sliced or diced)
• 1 Red bell pepper (Sliced)
• 1 Green bell pepper (Sliced)
• 100 ml Chicken stock
• 2 tbsp Honey
• 3 tbsp Oyster sauce
• 1 heaped tsp Ground black pepper
• 1 Fresh chili (Thinly sliced)
• 2 Spring onions (Sliced)
• 1 tbsp Rice vinegar (The transcript calls this rice wine vinegar)
• 1 tbsp Sesame oil
• 1 tbsp Dark soy sauce
• 250 g Uncooked rice (Cook separately according to package directions)

Steps

1. 1

   Cook the uncooked rice according to the package directions so it is ready to serve with the stir-fry. Keep it warm while preparing the chicken.

2. 2

   Prepare all ingredients before heating the pan: mince the garlic, slice the onion and both peppers, slice the fresh chili and spring onions, and measure the sauces, honey, stock, sesame oil, vinegar, and black pepper.

3. 3

   Heat a large wok or frying pan over high heat. Add the onion and garlic and sauté briefly until fragrant and the onion begins to soften, taking care not to let the garlic burn.

4. 4

   Add the chicken thigh fillets to the hot pan. Stir-fry until the chicken is nearly cooked through and lightly browned on the outside, about 5–6 minutes depending on the size of the pieces.

5. 5

   Add the sliced red and green peppers. Keep the heat high and stir-fry for a few more minutes, until the peppers are slightly softened but still retain some bite and the chicken is cooked through.

6. 6

   Add the oyster sauce, honey, ground black pepper, and chicken stock. Toss thoroughly to coat the chicken and vegetables, then cook for 1–2 minutes until the sauce is hot and lightly reduced.

7. 7

   Add the sliced fresh chili, spring onions, sesame oil, rice vinegar, and dark soy sauce. Toss everything together over the heat until glossy and evenly coated, about 30–60 seconds.

8. 8

   Check that the chicken reaches an internal temperature of 165°F (74°C). Divide the cooked rice among three servings, top with the black pepper chicken and peppers, and serve immediately.

Notes

The source states macros per serving of approximately 623 calories, 46 g protein, 12 g fat, and 82 g carbohydrates. Nutritional estimates based on the listed ingredients may differ, particularly depending on the fat content of the chicken thighs and the type of rice used.

Nutrition per serving

• main
• high-protein
• meal prep
• stir-fried
• quick
• under 20 minutes
• chicken
• spicy