Description
A flavorful and spicy Black Pepper Chicken recipe featuring tender chicken pieces cooked in a savory black pepper sauce. Perfect for a quick and delicious dinner.
Ingredients
500 grams boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tablespoon ginger, minced
2 green chilies, sliced
1 teaspoon black peppercorns, coarsely crushed
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 cup water
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
1/2 teaspoon salt
2 spring onions, chopped (for garnish)
Instructions
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onions, minced garlic, and minced ginger to the skillet. Sauté for 2-3 minutes until fragrant and onions are translucent.
Add the sliced green chilies and crushed black peppercorns. Stir for 1 minute.
Add the chicken pieces to the skillet and stir-fry for 5-7 minutes until the chicken is browned on all sides and cooked through.
Add the soy sauce, oyster sauce, sugar, salt, and 1/2 cup water to the skillet. Stir to combine.
Bring the mixture to a simmer, then add the cornstarch slurry while stirring continuously to thicken the sauce.
Cook for an additional 2-3 minutes until the sauce has thickened and coats the chicken evenly.
Remove from heat and garnish with chopped spring onions.
Serve hot with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes