Pepper Chicken

Ingredients

• 1 pound boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper (freshly ground)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 onion, sliced
• 1 bell pepper, sliced (any color)
• 1-2 green chilies, slit (optional)
• 2-3 tablespoons chopped fresh cilantro (for garnish)
• Steamed rice or noodles for serving
• Additional black pepper (to taste)

Instructions

1. In a mixing bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, salt, and 1 teaspoon of black pepper. Mix well to coat the chicken evenly and allow it to marinate for at least 30 minutes.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
4. Add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes, without stirring, until the chicken is browned on one side. Stir and continue cooking for another 3-4 minutes until fully cooked.
5. Toss in the sliced onion and bell pepper, along with the green chilies if using. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
6. Taste the dish and adjust seasoning if necessary, adding more black pepper if desired.
7. Remove from heat and garnish with chopped cilantro. Serve hot over steamed rice or noodles.

Nutrition