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Easy Black Pepper Chicken

A quick and flavorful weeknight dinner featuring tender chicken thighs in a rich black pepper sauce. Perfect served over rice or noodles!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian Fusion
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet or wok
  • Medium Bowl
  • Small Bowl

Method
 

Instructions
  1. In a medium bowl, combine flour, salt, and black pepper. Add chicken and toss to coat.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides (6-8 minutes). Remove chicken and set aside.
  3. If using, add onion to the skillet and cook until softened (2-3 minutes). Add garlic and cook for 1 minute more.
  4. In a small bowl, whisk together chicken broth, soy sauce, crushed peppercorns, brown sugar, and cornstarch until smooth.
  5. Pour sauce into the skillet and bring to a simmer. Return chicken to the skillet, stirring to coat.
  6. Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened and chicken is cooked through. Stir occasionally.
  7. Serve hot over rice or noodles.

Notes

For extra spice, add a pinch of red pepper flakes to the sauce. Leftovers can be stored in the refrigerator for up to 3 days.