Looking for a dish that’s both comforting and bursting with flavor? Look no further than this delectable black pepper chicken recipe! With tender chicken thighs marinated to perfection and tossed with crunchy celery and savory onions, every bite is a delightful symphony of tastes and textures.

To start, dice up succulent chicken thighs into bite-sized pieces and marinate them in a flavorful concoction for that extra kick. While the chicken absorbs all those delicious flavors, take the time to chop up fresh celery and chunky onions, adding a wholesome touch to the dish. Once everything’s prepped, it’s time to hit the stove! Sizzle the marinated chicken until golden brown, then sauté the veggies until they’re tender and aromatic. Pour in a luscious sauce, thickened to perfection with a corn starch slurry, and let all the ingredients meld together in a harmonious union.

Finally, toss in the chicken, give it a good mix, and voila! Your taste buds are in for a treat with this sensational stir-fry. Whether it’s a quick weeknight dinner or a weekend indulgence, this dish is bound to leave everyone asking for seconds!

This black pepper chicken will leave you wanting more!

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Black Pepper Chicken

Recipe by amateurprochefDifficulty: Easy

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 4 chicken thighs

• 2 celery stalks

• 2 medium yellow/white onions

• 1 tbsp oil

• chicken marinade

• 1 tbsp soy sauce

• 2 tsp mirin

• 1 tbsp brown sugar

• 1 tbsp corn starch

• sauce

• 5 tbsp water

• 1.5 tbsp soy sauce

• 1 tsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 1 tbsp brown sugar

• 1 tsp black pepper

• corn starch slurry

• 1 tbsp corn starch

• 3 tbsp water

Directions

• Start by dicing the chicken thighs into bite size chunks.
• Add the ingredient listed under marinade to the chicken and mix and let marinate for as long as your heat desires (I usually let it sit for 30 minutes).
• In the mean time chop up your celery into small pieces and dice your onion into chunks.
• In a pan heat up a tbsp of oil and cook chicken on medium heat for 2-3 minutes on each side (until fully cooked (internal temp 165 F)).
• Remove the chicken from the pan and saute the cut up vegetables for 4-5 minutes on medium heat (until soft).
• Mix the ingredients for the sauce and set aside.
• Make corn starch slurry by combining the corn starch and water and mixing then set aside.
• In the pan with the vegetables add the sauce and the corn starch slurry and let thicken, should take around a couple minutes.
• Add in your chicken, mix and now its time to ENJOY!