Black Pepper Chicken

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Black Pepper Chicken

This black pepper chicken is prepared with juicy marinated chicken thighs and cooked in a Chinese-style stir-fry sauce with crisp vegetables, black pepper, ginger, and garlic.

Prep Time15

Cook Time15

Marinade Time30

Total Time1

Course: Dinner

Cuisine: American, Chinese

Keyword: black pepper chicken, black pepper chicken recipe

Servings:

Author: Katerina Petrovska

Ingredients

For the chicken and the sauce

½ cup chicken stock
½ cup soy sauce
2 tablespoons dry sherry
1 teaspoon toasted sesame oil
2 tablespoons honey
½ teaspoon ground ginger
2 teaspoons ground black pepper
1 pound boneless, skinless chicken thighs sliced
1½ tablespoons cornstarch
1½ tablespoons water

For the stir fry

2 tablespoons vegetable oil divided
1 shallot sliced
3 scallions whites and greens separated
2 red bell peppers cut into 1-inch pieces
3 cloves garlic minced

Instructions

Make the marinade. Whisk together the chicken stock, soy sauce, dry sherry, toasted sesame oil, honey, ground ginger, and black pepper.
Marinate the chicken. Place the chicken in a Ziplock bag along with ¼ cup of the marinade. Seal the bag and massage the marinade into the chicken. Place the chicken in the fridge for 30 minutes.
Thicken the sauce. Whisk together the cornstarch and water to make a slurry. Whisk the slurry into the remaining marinade/sauce. Set aside.
Brown the chicken. Heat 1 tablespoon of oil in a large heavy-bottomed skillet or wok over medium-high heat and add the chicken, discarding the bag with the marinade. Saute the chicken until browned on all sides and then transfer it to a plate and set aside.
Saute the veggies. Add the remaining oil to the pan, followed by the shallot, the whites of the scallions, and the bell pepper. Saute for 3 minutes or until softened, and then add the garlic. Saute for an additional minute.
Put it all together. Return the chicken to the pan along with the sauce and saute until the sauce has thickened and the chicken is cooked through.
Serve. Remove it from the heat and serve it warm, garnished with the greens of the scallions.

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