Pepper Chicken
Pepper Chicken
Ingredients
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 3 green onions, chopped into larger pieces
- 1 tablespoon vegetable oil, as needed for cooking
For the Marinade
- 1 teaspoon olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chicken bouillon
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon Worcestershire sauce
For the Sauce
- 3/4 cup chicken stock
- 1 tablespoon dark soy sauce
- 1/2 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1/2 teaspoon black pepper
- 1 teaspoon MSG
- 1/2 tablespoon granulated sugar
Instructions
- 1
Cut the boneless, skinless chicken thighs into bite-sized pieces.
⏱️ 5 min
- 2
In a medium bowl, combine the cut chicken with the marinade ingredients: olive oil, black pepper, garlic powder, onion powder, chicken bouillon, garlic paste, ginger paste, soy sauce, granulated sugar, and Worcestershire sauce. Mix thoroughly until the chicken is fully coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 3
While the chicken marinates, prepare the vegetables. Chop the onion, red bell pepper, and green bell pepper. Chop the green onions into larger pieces.
⏱️ 10 min
- 4
In a separate small bowl, combine all the sauce ingredients: chicken stock, dark soy sauce, rice vinegar, oyster sauce, black pepper, MSG, and granulated sugar. Whisk well until everything is combined and the sugar is dissolved.
⏱️ 5 min
- 5
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
⏱️ 10 min
- 6
Add the chopped onions, red bell pepper, and green bell pepper to the pan with the cooked chicken. Sauté for 3-5 minutes, stirring frequently, until the vegetables are slightly softened but still retain a slight crispness.
⏱️ 5 min
- 7
Pour the prepared sauce into the pan with the chicken and vegetables. Stir well to ensure all ingredients are evenly coated with the sauce.
⏱️ 2 min
- 8
Bring the sauce to a simmer and let it cook for 3-5 minutes, stirring occasionally, until it thickens slightly to your desired consistency.
⏱️ 5 min
- 9
Stir in the chopped green onions and cook for an additional minute.
⏱️ 1 min
- 10
Remove from heat and serve the Pepper Chicken hot, optionally over steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pepper Chicken
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 3 green onions, chopped into larger pieces
- 1 tablespoon vegetable oil, as needed for cooking
For the Marinade
- 1 teaspoon olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chicken bouillon
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon Worcestershire sauce
For the Sauce
- 3/4 cup chicken stock
- 1 tablespoon dark soy sauce
- 1/2 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1/2 teaspoon black pepper
- 1 teaspoon MSG
- 1/2 tablespoon granulated sugar
Instructions
- 1
Cut the boneless, skinless chicken thighs into bite-sized pieces.
⏱️ 5 min - 2
In a medium bowl, combine the cut chicken with the marinade ingredients: olive oil, black pepper, garlic powder, onion powder, chicken bouillon, garlic paste, ginger paste, soy sauce, granulated sugar, and Worcestershire sauce. Mix thoroughly until the chicken is fully coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 3
While the chicken marinates, prepare the vegetables. Chop the onion, red bell pepper, and green bell pepper. Chop the green onions into larger pieces.
⏱️ 10 min - 4
In a separate small bowl, combine all the sauce ingredients: chicken stock, dark soy sauce, rice vinegar, oyster sauce, black pepper, MSG, and granulated sugar. Whisk well until everything is combined and the sugar is dissolved.
⏱️ 5 min - 5
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
⏱️ 10 min - 6
Add the chopped onions, red bell pepper, and green bell pepper to the pan with the cooked chicken. Sauté for 3-5 minutes, stirring frequently, until the vegetables are slightly softened but still retain a slight crispness.
⏱️ 5 min - 7
Pour the prepared sauce into the pan with the chicken and vegetables. Stir well to ensure all ingredients are evenly coated with the sauce.
⏱️ 2 min - 8
Bring the sauce to a simmer and let it cook for 3-5 minutes, stirring occasionally, until it thickens slightly to your desired consistency.
⏱️ 5 min - 9
Stir in the chopped green onions and cook for an additional minute.
⏱️ 1 min - 10
Remove from heat and serve the Pepper Chicken hot, optionally over steamed rice.
⏱️ 2 min