Life is too short to eat bland chicken. Black Pepper Chicken does away with the pan and replaces it with juicy and crispy pan-fried chicken coated in a luscious sauce you won’t believe. Sweet, savory, spicy, tangy, and with plenty of aromatic black pepper flavor, Black Pepper Chicken adds some excitement to your dinner time in less than an hour. Sounds like a delightful deal!
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 chicken thighs, boneless, skinless, and cubed • 1/4 cup canola oil, divided • 1 large onion, chopped • cilantro, optional, to taste, minced, for topping • green onions, optional, to taste, thinly sliced, for topping
In a small bowl, combine the soy sauce, honey, ground pepper, garlic pepper, ground ginger, ground turmeric, and curry powder. Set the mixture aside
Place the cornstarch in a large bowl.
Add the chicken to the cornstarch in batches, tossing to coat each piece fully.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
Add the chicken, cooking and stirring until it is no longer pink and reading 165 degrees F when tested with a meat thermometer, about 8-10 minutes.
Remove the chicken from the heat and keep warm.
Add in the remaining oil.
Stir-fry the onion until it is tender, about 5 minutes.
Stir the soy sauce mixture and add it to the pan.
Bring the sauce mixture to a boil, and cook and stir until thickened, about 1-2 minutes.
Return the chicken to the pan, and heat it through, tossing to coat it in the sauce.
Top the chicken with the cilantro and green onions.