Description
A delightful dish that combines savory flavors with a hint of spice, featuring tender chicken pieces coated in a rich, peppery sauce.
Ingredients
Scale
- 500 grams boneless chicken thighs, cut into bite-sized pieces
- 2 teaspoons black pepper, freshly ground
- 4 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 green onions, chopped (white and green parts separated)
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (for cooking)
Instructions
- In a mixing bowl, combine the chicken pieces with soy sauce, minced garlic, minced ginger, and freshly ground black pepper. Mix well and marinate for at least 30 minutes.
- Sprinkle the cornstarch over the marinated chicken and toss to coat evenly.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated chicken pieces to the hot oil in a single layer and cook for about 5-7 minutes until golden brown.
- Add the white parts of the chopped green onions and stir-fry for an additional 1-2 minutes.
- Drizzle sesame oil over the chicken and toss to combine.
- Transfer to a serving dish, garnish with the green parts of the chopped green onions, and serve hot with rice or noodles.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Replace chicken with tofu or tempeh for a vegetarian version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Black Pepper Chicken, Chicken Recipe, Asian Cuisine, Stir-fry