Description

Juicy chicken thighs tossed with crisp bell peppers and onions in a bold, peppery sauce. Fast, flavorful, and perfect for weeknight dinners or entertaining guests with an irresistible stir-fry.

Ingredients

1 lb chicken thighs, cut into bite-sized pieces
2 tsp cornstarch
1 tsp coarse black pepper (plus more for garnish)
1 tbsp soy sauce (for chicken)
1 tbsp vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
2 scallions, sliced
1/4 cup soy sauce (for sauce)
1 tbsp oyster sauce
2 tbsp water
Optional: red chili or chili flakes for heat

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Instructions

Toss chicken with cornstarch, a pinch of salt, and 1 tsp black pepper. Set aside.
Slice bell peppers, onion, garlic, and scallions. Prep chilies if using.
Mix soy sauce, oyster sauce, water, and more black pepper in a small bowl to make the sauce.
Heat oil in a skillet or wok over medium-high heat. Sear chicken in a single layer until golden and nearly cooked through. Remove and set aside.
Add peppers and onion to the pan, stir-fry for 2–3 minutes. Add garlic and chili flakes (if using) and stir another minute.
Return chicken to the pan, pour in the sauce, and toss everything together until coated and heated through. The sauce should slightly thicken and cling.
Finish with sliced scallions and an extra grind of black pepper. Serve hot over rice.

Notes

Use chicken breast for a leaner option—just reduce cook time slightly to keep it juicy.
Sub tofu or mushrooms for a vegetarian version.
Keep veggies crisp by stir-frying in a hot, uncrowded pan.
Serve in lettuce cups, wraps, or over noodles for fun variations.