Pepper Chicken

Prep:

Start by thinly slicing your boneless skinless chicken thighs and cutting them into strips. In a large bowl, combine the chicken strips with the pepper, garlic powder, onion powder, chicken bouillon, garlic paste, ginger paste, soy sauce, sugar, and Worcestershire sauce, mixing everything together until the chicken is fully coated. Let that marinate for at least 30 minutes. The longer you let it sit the better your results are going to be, so if you have the time let it go for an hour or even overnight in the fridge.

While the chicken is marinating, whisk together the sauce. In a separate bowl, combine the chicken stock, dark soy sauce, rice vinegar, oyster sauce, pepper, MSG, and sugar. Whisk it all together until the sugar is dissolved and set it aside for later.

Chop the onion, red bell pepper, and green bell pepper into thin strips. Cut your green onions into quarters and make sure to separate the whites from the greens since they will be going in at different times during the cooking process.

Cooking:

In a medium high heat skillet, sear the marinated chicken strips on each side until you get a nice crust on them, working in batches if needed so you do not overcrowd the pan. Getting that good sear is what gives you all of that flavor so take your time with this step. Do not feel like you need to cook the chicken all the way through, because it is going to keep cooking when you add it back into the pan later. Once the chicken is about 3 quarters done, remove it from the pan and set it aside.

To the same pan, go in with the peppers, onions, and the whites of the green onions, cooking everything down until the veggies are translucent and starting to soften. Scrape up that fond from the bottom of the pan as you go, because all of that browned flavor is going to come with the veggies.

Add a splash of chicken stock to deglaze the pan and collect the fond. Do not be afraid of the fond even if it looks a little dark, because that is coming from the soy sauce in the marinade and it is packed with flavor. Just use enough stock to loosen it up so it does not burn.

Add the chicken back into the pan and combine it with the veggies, then pour in the sauce. Bring everything to a simmer and allow the sauce to reduce by half before you add the cornstarch slurry. Letting it reduce first is what leaves you with that perfectly coated chicken instead of a thin, watery sauce.

Pour in the cornstarch slurry and combine it well. Throw in the greens of the green onions and stir everything together. Allow the sauce to thicken until it coats the chicken and the back of a spoon, and you are good to go.

Serve the pepper chicken over white rice and top it with extra green onions and a little more of that pepper sauce.

TIPS AND TRICKS:

-Sear the chicken well on both sides but do not feel like you need to cook it all the way through. It is going to keep cooking when you add it back into the pan with the sauce, so pulling it at 3 quarters done keeps it tender instead of overcooked and dry.

-Do not be afraid of the fond in the pan even when it gets a bit dark. That color is coming from the soy sauce in the marinade and it is pure flavor. Just use a little stock to deglaze and loosen it up so it does not burn and turn bitter.

-Allow the sauce to reduce by half before you add the cornstarch slurry. Reducing first concentrates the flavor and gives the slurry something to cling to, which leaves you with that perfect glossy coating on the chicken instead of a thin sauce.

-Separate the whites from the greens of the green onions. The whites go in with the peppers and onions to build the base, and the greens go in at the very end for a fresh pop and bright color. Adding them together means the greens overcook and lose their punch.

-Do not overcrowd the pan when you sear the chicken. Work in batches if you need to so the chicken gets a real crust instead of steaming in its own juices, because that sear is where a lot of the flavor comes from.

-Marinate the chicken for as long as you can. 30 minutes is the minimum, but an hour or overnight in the fridge gives the soy sauce, ginger, and garlic time to really get into the meat and makes a noticeable difference in the final flavor.

WHAT TO SERVE WITH THIS:

-White rice is the classic pairing and the right move here, because it soaks up every bit of that savory pepper sauce and gives you a base to build each bite on. Steam it fresh and pile the chicken right on top.

-Lo mein or chow mein noodles make a great alternative if you want to lean even harder into the takeout feel. The chewy noodles hold the sauce well and turn the whole plate into a full Chinese takeout spread at home.

-Steamed broccoli or a simple bok choy on the side adds some green and crunch to balance the rich sauce. Keep it simple with just a little garlic and oil so it does not compete with the main dish.

FREQUENTLY ASKED QUESTIONS:

Can I use chicken breast instead of thighs?

You can, but thighs are going to give you the most tender, juicy result because they stay moist through the searing and simmering. Chicken breast works fine if that is what you have, just be careful not to overcook it during the sear since breast dries out faster than thigh. Cut it into even strips so it cooks at the same rate.

Why is my sauce too thin?

That usually comes down to not letting the sauce reduce before adding the cornstarch slurry. Let it simmer and reduce by half first so the flavors concentrate, then add the slurry and let it cook for another minute or two. If it is still loose after that, add a little more slurry a little at a time until it coats the back of a spoon.

How long should I marinate the chicken?

30 minutes is the minimum, but the longer you let it sit the better it gets. An hour is great, and overnight in the fridge is even better if you want to prep ahead. The soy sauce, ginger, and garlic need time to work into the meat, so do not rush this step if you can help it.

Can I make this less spicy?

This recipe is more savory and peppery than it is spicy, since the heat comes from black pepper rather than chiles. If you want to dial the pepper flavor back, reduce the black pepper in the marinade and the sauce by half. If you want more heat, add some crushed red pepper flakes or sliced jalapenos when you cook the veggies.

Can I make this ahead of time?

You can. The chicken and sauce actually deepen in flavor after a night in the fridge, so it makes great leftovers. Store it in an airtight container for up to 3 days and reheat it gently in a skillet over medium low heat with a splash of stock to loosen the sauce back up. Cook the rice fresh when you serve it.