Black Pepper Chicken Recipe
This flavorful Black Pepper Chicken recipe features tender, boneless chicken thighs coated in a spiced cornstarch mix, sautéed with fresh vegetables, and simmered in a savory, slightly sweet black pepper sauce. Perfect for a quick and delicious weeknight dinner, it combines bold black pepper with aromatic garlic and ginger, balanced by hoisin sauce and rice wine vinegar for a delightful Asian-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken
- 6 chicken thighs, boneless, skinless (excess fat removed and cubed into smaller pieces)
- 2 tbsp cornstarch
- ½ tsp salt
- 1 tsp cracked black pepper
- 2 tbsp vegetable oil
- 2 tsp garlic, minced (divided)
- 1 tsp fresh ginger, minced (divided)
Vegetables
- 1 green bell pepper, diced
- 1½ cups white onion, chopped into ¾-inch pieces
- 3 celery stalks, sliced on an angle
Sauce
- ½ cup chicken broth
- ¼ cup hoisin sauce
- 1 tsp sesame seed oil
- 1 tsp honey
- ¼ cup rice wine vinegar
- 1 tsp garlic, minced
- 1 tsp cracked black pepper
- 1 tsp chili powder
- ½ tsp fresh ginger, minced
Instructions
- Prepare the sauce. In a medium bowl, whisk together chicken broth, hoisin sauce, sesame seed oil, honey, rice wine vinegar, garlic, black pepper, chili powder, and ginger until well combined. Set aside.
- Coat the chicken. In another medium bowl, combine chicken cubes with cornstarch, salt, and black pepper. Mix thoroughly until each piece is evenly coated with the mixture.
- Cook the chicken. Heat vegetable oil over medium-high heat in a large skillet. Add the coated chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside on a plate.
- Sauté the vegetables. In the same skillet, add the minced garlic, minced ginger, diced green bell pepper, chopped onion, and sliced celery. Sauté for 5-7 minutes or until the vegetables become tender but still crisp.
- Simmer with sauce. Return the browned chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the mixture. Reduce heat to medium and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables.
- Serve. Serve the black pepper chicken hot over steamed rice or noodles. Enjoy this hearty, savory dish!
Notes
- Remove excess fat from chicken thighs for a leaner dish.
- Adjust the amount of black pepper to your spice preference.
- For extra heat, add more chili powder or fresh chili peppers.
- Serve over jasmine rice or egg noodles for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keywords: Black Pepper Chicken, Asian chicken recipe, quick chicken stir-fry, chicken with hoisin sauce, pepper chicken stir-fry, weeknight dinner, easy chicken recipe
Find it online: https://tastybella.com/black-pepper-chicken-recipe-2/
