Easy Black Pepper Chicken
A quick and flavorful weeknight dinner recipe. Tender chicken thighs are 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 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
Instructions
Instructions
- In a medium bowl, combine flour, salt, and black 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 on all sides (about 6-8 minutes). Remove chicken and set aside.
- If using, add onion to the skillet and cook until softened (2-3 minutes). Add garlic and cook for 1 minute more.
- In a small bowl, whisk together chicken broth, soy sauce, crushed peppercorns, brown sugar, and cornstarch until smooth.
- Pour sauce into the skillet and bring to a simmer. Return chicken to the skillet, stirring to coat.
- Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened and chicken is cooked through. Stir occasionally.
- 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 adjust the amount of black peppercorns to your liking. Leftovers can be stored in the refrigerator for up to 3 days.