I just love this black pepper chicken recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota
Black Pepper Chicken
Black Pepper Chicken Tips
How can you make sure the black pepper chicken is juicy?
Using boneless, skinless chicken thighs is the best way to make sure black pepper chicken stays juicy. Substituting chicken breasts could lead to dry chicken, as thighs have fat and connective tissue that help them stay moist as they cook. It’s also important to pay attention to how you cut the chicken. Take care to cut against the grain to shorten the muscle fibers and help the meat stay more tender. Creating same-size pieces ensures any smaller bits won’t overcook in the time that it takes the larger chunks to cook through.What else can you add to black pepper chicken?
This black pepper chicken stir fry would taste fantastic with added vegetables. Onions and peppers are always a popular choice for stir fry, as is broccoli, mushrooms or sugar snap peas. Look to your favorite takeout-inspired Chinese chicken recipes for inspiration.How should you store leftover black pepper chicken?
Leftover black pepper chicken should be stored in an airtight container in the refrigerator for up to 4 days. If you don’t plan to eat the chicken sooner, transfer the contents to the freezer, where it is good for up to 2 months.—Lindsay Mattison, Taste of Home Contributing Writer
Watch How to Make Black Pepper Chicken
Black Pepper Chicken
Prep Time
15 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 1/2 cup reduced-sodium soy sauce
- 1 tablespoon honey
- 3/4 teaspoon coarsely ground pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 1/2 cup cornstarch
- 1-1/2 pounds boneless skinless chicken thighs, cubed
- 1/4 cup canola oil, divided
- 1 large onion, chopped
- Minced fresh cilantro and thinly sliced green onions
Directions
- In a small bowl, combine the first seven ingredients. Set mixture aside. Place chicken in a large bowl. Sprinkles with cornstarch; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm.
- Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
Nutrition Facts
1/2 cup: 324 calories, 18g fat (3g saturated fat), 76mg cholesterol, 832mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 23g protein.
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