Black Pepper Chicken Recipe

Introduction

Black Pepper Chicken is a flavorful and comforting dish featuring tender chicken thighs cooked with bold spices and fresh vegetables. This easy recipe comes together quickly and makes a perfect weeknight dinner served over rice or noodles.

Ingredients

• 6 boneless, skinless chicken thighs, excess fat removed and cubed
• 2 tbsp cornstarch
• ½ tsp salt
• 1 tsp cracked black pepper
• 2 tbsp vegetable oil
• 2 tsp garlic, minced
• 1 tsp fresh ginger, minced
• 1 green bell pepper, diced
• 1½ cups white onion, chopped into ¾-inch pieces
• 3 celery stalks, sliced on an angle
• 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 (for sauce)
• 1 tsp cracked black pepper (for sauce)
• 1 tsp chili powder
• ½ tsp fresh ginger, minced (for sauce)

Instructions

1. Step 1: In a medium bowl, whisk together chicken broth, hoisin sauce, sesame seed oil, honey, rice wine vinegar, garlic, black pepper, chili powder, and ginger to make the sauce. Set aside.
2. Step 2: In another medium bowl, combine chicken pieces with cornstarch, salt, and black pepper. Toss until the chicken is thoroughly coated.
3. Step 3: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken and set aside on a plate.
4. Step 4: In the same skillet, add minced garlic, minced ginger, green bell pepper, onion, and celery. Sauté for 5 to 7 minutes until the vegetables are tender.
5. Step 5: Return the chicken to the skillet and pour in the prepared sauce. Reduce heat to medium and simmer for 3 to 5 minutes until the sauce thickens and coats the chicken well.
6. Step 6: Serve the black pepper chicken over steamed rice or noodles and enjoy.

Tips & Variations

• For extra heat, increase the chili powder or add a pinch of cayenne pepper to the sauce.
• Use chicken breast if you prefer leaner meat, but be careful not to overcook to keep it tender.
• Add other veggies like snap peas or mushrooms for added texture and flavor.
• Marinate the chicken briefly in a bit of soy sauce and black pepper before cooking for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to maintain tender chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper texture.

What can I substitute if I don’t have hoisin sauce?

You can mix soy sauce with a little honey and a dash of garlic powder for a similar sweet and savory flavor, though the taste won’t be exactly the same.

Black Pepper Chicken Recipe

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A flavorful and spicy Black Pepper Chicken recipe featuring tender chicken thighs cooked in a savory hoisin and black pepper sauce with fresh vegetables. Perfectly balanced with hints of garlic, ginger, and a touch of honey, this dish is easy to prepare on the stovetop and ideal served over rice or noodles for a delicious meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

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

1. Prepare the Sauce: In a medium bowl, whisk together chicken broth, hoisin sauce, sesame seed oil, honey, rice wine vinegar, minced garlic, cracked black pepper, chili powder, and minced ginger until well combined. Set aside.
2. Coat the Chicken: In another medium bowl, combine the chicken pieces with cornstarch, salt, and cracked black pepper. Toss until the chicken is evenly coated with the mixture.
3. Cook the Chicken: Heat vegetable oil over medium-high heat in a large skillet. Add the coated chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate.
4. 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 and fragrant.
5. Combine and Simmer: Return the cooked chicken to the skillet. Pour in the prepared sauce. Reduce the heat to medium and let everything simmer together for 3-5 minutes, or until the sauce thickens and coats the chicken and vegetables evenly.
6. Serve: Serve the flavorful black pepper chicken hot over cooked rice or noodles. Enjoy your delicious meal!

Notes

• For extra heat, you can add more chili powder or a dash of crushed red pepper flakes.
• Chicken thighs are preferred for their juiciness, but boneless skinless chicken breasts can be substituted if desired.
• Make sure to cut the vegetables uniformly for even cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with steamed rice or noodles for a complete meal.

Keywords: Black Pepper Chicken, Chicken Thighs, Hoisin Sauce, Spicy Chicken, Asian Chicken Stir Fry