This Pepper Chicken is a quick and easy meal that you can make on weeknights. No need to worry about marinating as everything can be made in minutes.
Total Time: 30 mins Prep Time: 10 mins Cook Time: 20 mins
Pepper Chicken
Ingredients
1½ Pounds Chicken Thighs, cut into Chunks
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 Sweet Onion, chopped
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
2 Garlic Cloves, minced
1 Teaspoon Minced Ginger
3 Tablespoons Cooking Oil, divided
Sauce
½ Cup Low-Sodium Soy Sauce
2 Tablespoons Low-Sodium Chicken Broth
2 Tablespoons Rice Vinegar
1 ½ Tablespoons Granulated White Sugar
2 Teaspoons Toasted Sesame Oil
2 Teaspoons Cornstarch
1 Teaspoon Black Pepper
Instructions
1. Clean and pat dry chicken thighs. Cut chicken thighs into chunk size pieces and add to a bowl. Coat chicken in olive oil, salt, black pepper, and garlic powder. Then, set aside.
2. For sauce, in a separate bowl, combine and whisk soy sauce, chicken broth, rice vinegar, white sugar, sesame oil, black pepper, and cornstarch.
3. In a skillet on medium heat, add in 2 Tablespoons cooking oil. Once oil is hot, add in chicken thighs and cook for about 2-3 minutes each side or until done.
4. Remove cooked chicken from skillet and set aside. Next, add in remainder of cooking oil. Then, add in chopped onions and bell peppers. Cook onions and bell peppers for 2-3 minutes or until tender. Then, add in minced garlic & ginger and cook for another minute.
5. Add cooked chicken back into the skillet. Pour sauce into the skillet and bring to a simmer. Coat chicken and peppers in sauce and simmer for about 3-4 minutes until sauce thickens. Use a silicone spatula to scrape up bits from the skillet. Remove from heat, set aside, and let rest for about 5 minutes for sauce to adhere to chicken & peppers and to allow the sauce flavors to continue to seep through.