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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the chicken thighs into 2-inch pieces.
Toss the chicken with cornstarch, salt, black pepper, and garlic powder.
Let the chicken sit while you prep everything else.
Whisk together soy sauce, hoisin, chicken broth, brown sugar, rice vinegar, sesame oil, black pepper, ginger, and white pepper. Set aside.
Heat a large skillet or wok over medium-high to high heat.
Add oil and spread the chicken into a single layer.
Leave it alone for 3–4 minutes to develop a deep brown crust.
Flip and cook another 2–3 minutes. Remove from skillet.
Add onions and cook for 2 minutes.
Add peppers and cook another 2 minutes.
Add garlic and cook for 30 seconds. The vegetables should still have a slight crunch.
Pour the sauce into the skillet and bring to a simmer.
Return the chicken to the skillet and toss everything together.
Mix the slurry and pour it in while stirring.
Cook for about one minute until the sauce is glossy and thick.
Finish with another generous pinch of freshly cracked black pepper.
Serve over hot white rice and top with sliced green onions.
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For a spicier kick, increase the amount of freshly cracked black pepper.
You can substitute apple cider vinegar for rice vinegar if needed.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for juicier and more flavorful results.
Is there a substitute for hoisin sauce?
You can use a mixture of soy sauce and a bit of sugar as a substitute.
Can I make this dish ahead of time?
Yes, but for the best texture, sear the chicken just before serving.
How can I make this dish gluten-free?
Use gluten-free soy sauce and hoisin sauce to make the dish gluten-free.
What can I serve with this dish?
Serve it over steamed white rice or with a side of stir-fried vegetables.
