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Easy Black Pepper Chicken

Easy Black Pepper Chicken

A quick and flavorful weeknight dinner featuring tender chicken thighs in a rich black pepper sauce. Perfect served over rice or noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian Fusion
Calories: 350
Ingredients Equipment Method Notes

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 Chicken broth
  • 1/4 cup Soy sauce
  • 2 tablespoons Black peppercorns Coarsely crushed
  • 1 tablespoon Brown sugar
  • 1 tablespoon Cornstarch
  • 2 cloves Minced garlic
  • 1 small Chopped onion Optional

Equipment

  • Large skillet or wok
  • Medium bowl
  • Small Bowl

Method
 

Instructions
  1. In a medium bowl, combine flour, salt, and black pepper. Add chicken and toss to coat.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides (about 6-8 minutes). Remove chicken and set aside.
  3. If using, add onion to the skillet and cook until softened (2-3 minutes). Add garlic and cook for 1 minute until fragrant.
  4. In a small bowl, whisk together chicken broth, soy sauce, crushed peppercorns, brown sugar, and cornstarch until smooth.
  5. Pour sauce into the skillet and bring to a simmer. Return chicken to the skillet, stirring to coat.
  6. Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened and chicken is cooked through. Stir occasionally.
  7. Serve hot over rice or noodles.

Notes

For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking. Feel free to adjust the amount of black pepper to your liking. Leftovers can be stored in the refrigerator for up to 3 days.