If you are looking for easy and delicious chicken stir-fry recipe, you need to try this PF Chang's-inspired Singapore black pepper chicken. Chicken pieces are cooked with colorful veggies and aromatic black pepper that is enough to give you that kick without being overpowering. Step-by-step and a short video tutorial are included.
Cut the chicken into bite-size pieces. If using thighs, trim off any excess fat. Put the chicken pieces along with the marinade ingredients in a bowl or a ziplock bag (the latter marinates more evenly). Marinate for at least 30 minutes up to overnight in the fridge
Cooking:
Mix all the seasonings in a bowl and set aside
If the chicken has been in the fridge, pull it out from the fridge to let it sit at room temperature for about an hour before you start cooking.
Get everything ready within your reach before you start cooking. Preheat a wok or skillet over medium heat. Add the freshly ground black pepper and toast it on a dry pan over low-medium heat until aromatic. About 3-5 minutes. Take care not to burn the pepper. This extra step brings out the aroma of the ground pepper even more
Add butter and let it melts, then add garlic, onions and stir fry over high heat for about 1 minute. Add bell pepper strips and stir fry for another minutes. Push to the side and add marinated chicken and seasonings you prepared earlier. Let them cook undisturbed for about 30 seconds or so and then stir a little bit and let them cook undisturbed again. We want a little bit of "char" on the chicken that will really bring out the flavor. Finally stir everything to mix together. Have a taste and adjust seasoning to your preference. It should be savory with just a hint of sweetness and some "kick" from the black pepper
Remove from the heat and garnish with some finely chopped onion.