15 Minute Black Pepper Chicken & Rice
Chinese black pepper chicken is a savory dish featuring tender chicken stir-fried with a flavorful blend of black pepper, garlic, ginger, soy sauce, and other aromatic spices. The sauce is rich and bold, with a perfect balance of savory, spicy, and slightly sweet flavors. It's a comforting and satisfying meal that pairs well with steamed rice or noodles, offering a delicious taste of Chinese cuisine.
Servings: 2 people
Ingredients
- 4 chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- ¼ cup flour
- 1 tbsp oil
- ½ onion (diced)
- 2 cloves garlic
- ¼ cup peppercorns (smashed)
- ½ cup frozen corn
- 1 tbsp tomato paste
- 1½ cup chicken stock
- ¼ cup heavy cream
- 1 tbsp corn starch
- 1 tbsp water
- cilantro
- rice
Instructions
- Start by deboning our chicken thighs, leaving the skin on. This step is optional but definitely cooks the chicken faster.
- Season chicken with salt and pepper, then coat well in flour.
- Into a med-high heat pan add oil, then start cooking chicken skin side down first.
- Flip and cook until good color has formed on both sides, about 8-10 minutes.
- Remove chicken then add diced onions, crushed peppercorns, grate in garlic, add tomato paste, stir 30 seconds.
- Add chicken stock and heavy cream, bring it up to a boil.
- Mix together corn starch and water to form corn starch slurry, add that into the pan while mixing to thicken the sauce.
- Finish chicken in the pan sauce.
- Plate with rice, corn, and cilantro.