Black Pepper Chicken Recipe
A savory Asian dish featuring tender chicken thighs marinated in a flavorful black pepper sauce, served over rice.
Equipment
- Nonstick Chinese Wok
Ingredients
- 2 pounds chicken thighs boneless and skinless, cut into 1 inch cubes
- 2 tablespoons soy sauce low sodium
- 6 cloves garlic minced
- 1 cup cornstarch
- ⅓ cup vegetable oil
- 2 large onions chopped
- 1 large red bell pepper cut into 1/2 inch pieces
- 2 teaspoons sesame oil
Black Pepper Sauce
- 2 teaspoons Sichuan peppercorn powder
- 2 teaspoons black pepper freshly ground
- ⅓ cup oyster sauce
- ¼ cup soy sauce low sodium
- 1 teaspoon dark soy sauce
- ¼ cup Shaoxing wine
Instructions
- Combine chicken with soy sauce and minced garlic. Toss well, then sprinkle with cornstarch and toss again.
- In a small bowl, mix all black pepper sauce ingredients together.
- Heat vegetable oil in a wok over high heat. Cook half the chicken until golden brown, then transfer to a paper towel lined plate. Repeat with remaining chicken.
- If necessary, add more oil to the wok. Sauté onions and peppers briefly, then return chicken and add black pepper sauce. Toss and drizzle sesame oil over top.
- Serve immediately over rice.
Notes
Prepare all ingredients before cooking as the process goes quickly. To substitute Sichuan peppercorns, use freshly ground black pepper and ground coriander seeds.