Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or olive oil as a substitute)
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon freshly cracked black pepper (don’t skimp—it’s the star!)
- 2 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon oyster sauce (optional, but adds depth)
- 1 teaspoon sugar or honey to balance the flavors
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 green onions, chopped (for garnish)
- Cooked jasmine rice or steamed vegetables, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. I find that using a heavy-bottomed pan helps achieve a nice sear on the chicken, giving it that lovely crust that holds onto flavor.
- Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for about 4-5 minutes without stirring, allowing the chicken to brown well on one side.
- Flip the chicken pieces and cook for another 3-4 minutes until they’re golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add a touch more oil if needed, then toss in the sliced onions. Stir-fry for 2-3 minutes until they soften and start to caramelize slightly—this step adds a subtle sweetness that balances the peppery heat.
- Add the minced garlic and freshly cracked black pepper. I like to really smell the pepper at this stage; it’s the aroma that sets this dish apart. Stir constantly for about 30 seconds to release those fragrant oils.
- Return the chicken to the pan, then pour in the soy sauce, oyster sauce (if using), sugar or honey, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pan—those bits are flavor gold!
- Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly and the chicken to finish cooking through.
- Stir in the cornstarch slurry and cook for an additional minute until the sauce thickens and coats the chicken beautifully. If the sauce gets too thick, add a splash more broth to loosen it up.
- Remove from heat and garnish with chopped green onions. Serve immediately over jasmine rice or alongside steamed vegetables for a wholesome, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International