Garlic Pepper Chicken Recipe

Prep and season

Pat chicken thighs dry and cut into 1-inch pieces. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

Make sauce base

In a small bowl whisk together 3 tbs soy sauce, 1 tbs oyster sauce, 1 dl chicken broth, 1 tbs mirin (or dry sherry), 1 tsp brown sugar, and minced ginger. In a separate small bowl mix 1 tsp cornstarch with 2 tbs water to form a slurry; set both aside.

Sear chicken

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed) and cook without moving for 2-3 minutes until golden on the bottom. Stir and continue cooking 2-3 minutes until chicken is cooked through and just starting to brown. Remove chicken to a plate and reserve any fond in the pan.

Build garlic pepper sauce

Reduce heat to medium. Add 1 tbs oil to the same pan if dry. Add the minced garlic (4 cloves) and cook 20-30 seconds until fragrant but not browned. Pour in the prepared sauce base, scraping up browned bits. Bring to a gentle simmer for 1 minute.

Thicken and finish

Stir the cornstarch slurry briefly then add to the simmering sauce, stirring until sauce thickens (about 30-45 seconds). Return the cooked chicken and any accumulated juices to the pan and toss to coat. Taste and adjust seasoning with additional soy or a pinch of salt if needed. Finish with an extra 1 tsp freshly ground black pepper sprinkled over the chicken for a bold pepper flavor.

While chicken rests, wipe the pan, heat 1 tbs vegetable oil over high heat until hot but not smoking. Add carrots and broccoli first and stir-fry 1-2 minutes, then add red bell pepper and snap peas. Stir-fry another 1-2 minutes until vegetables are bright and crisp-tender.

Add green onions and 1 tsp light soy sauce, toss to combine and cook 30 seconds more. Remove vegetables to a bowl. If desired, drizzle 0.5 tsp sesame oil and toss to finish.

If you prefer the vegetables in the same pan with chicken, return chicken to high heat briefly, add the vegetables and toss together 30-45 seconds to marry flavors before serving.

Prepare chosen side: reheat or cook 2 cups steamed white rice according to package instructions, or cook and drain 2 cups chow mein noodles. Toss cooked noodles with 0.5 tsp sesame oil if desired.

Portion rice or noodles into bowls or plates to serve as base for the garlic pepper chicken and vegetables.

Assemble up to three salad toppings per serving. For a simple side salad, place 2 cups mixed greens on a small plate and top with your choice of up to three items (suggestions: 0.5 cup cherry tomatoes, 0.5 cup cucumber slices, 0.25 cup shredded carrots). Serve with dressing on the side.

Spoon rice or noodles onto the plate, arrange a portion of garlic pepper chicken on top or alongside, and add a generous scoop of stir-fried vegetables. Garnish with extra sliced green onion or a final crack of black pepper. Serve salad on the side with dressing of choice.