Sizzling Black Pepper Chicken with Crisp Veggies & Garlic Soy Glaze
A flavorful stir-fry dish featuring tender chicken, crisp vegetables, and a rich garlic soy glaze.
Equipment
- Wok or large skillet
- mixing bowls
Ingredients
For the Chicken Marinade
- 1 lb boneless skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 0.5 teaspoon cracked black pepper
For the Garlic Soy Glaze
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon dark soy sauce for color and depth
- 1 tablespoon honey or brown sugar
- 2 tablespoon rice vinegar or mirin
- 1 tablespoon water
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoon neutral oil (like avocado or canola)
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small zucchini, cut into half-moons
- 0.5 cup snow peas or broccoli florets optional
- Fresh cilantro or green onions, for garnish
Instructions
- In a bowl, combine all chicken marinade ingredients. Mix well and let marinate for at least 10 minutes.
- In another bowl, whisk together all garlic soy glaze ingredients until smooth. Set aside.
- Heat oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until cooked through, about 3-4 minutes. Remove and set aside.
- In the same wok, add garlic and stir-fry for 30 seconds until fragrant. Add onion, bell peppers, zucchini, and snow peas (if using). Stir-fry for 2-3 minutes until crisp-tender.
- Return chicken to the wok. Pour in the garlic soy glaze and toss everything together until the sauce thickens and coats the ingredients, about 1-2 minutes.
- Garnish with fresh cilantro or green onions before serving.
Notes
For extra heat, add a pinch of red pepper flakes to the glaze. Serve over steamed rice for a complete meal.