Easy Black Pepper Chicken
A quick and flavorful weeknight dinner featuring tender chicken thighs coated in a rich black pepper sauce. Perfect served over rice or noodles.
Equipment
- Large skillet or wok
- Medium Bowl
- Small Bowl
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken thighs Cut into 1-inch pieces
- 1/2 cup All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1/2 cup Soy sauce
- 1/4 cup Brown sugar
- 2 tablespoons Black peppercorns Coarsely crushed
- 2 cloves Garlic Minced
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Instructions
- In a medium bowl, combine flour, salt, and pepper. Add chicken and toss to coat.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through (about 8-10 minutes).
- Remove chicken from skillet and set aside.
- In the same skillet, add soy sauce, brown sugar, crushed peppercorns, and garlic. Bring to a simmer, stirring until sugar dissolves.
- Whisk cornstarch and water until smooth. Add to simmering sauce and cook, stirring constantly, until thickened (about 1-2 minutes).
- Return chicken to skillet and toss to coat in sauce.
- Serve hot over rice or noodles.
Notes
For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking. You can also add a pinch of red pepper flakes to the sauce for a little heat.