Honestly I’ve been taken aback every time I make my black pepper chicken because it’s just so easy and so flavorful. It’s pretty healthy too! Takes minutes to make and leaves you with the pepper-and-spice sniffles (the best kind)! Goes great with plain or fried rice, noodles, and veggies!
Thai Black Pepper Chicken
Course: Lunch, DinnerCuisine: ThaiDifficulty: EZServings
1
servingsPrep time
10
minutesCooking time
10
minutesCalories
387
kcalIngredients
2 chicken thighs skinless boneless (180g)
2 tsp fresh ground black pepper
1 tbsp cornflour (10g)
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 hot red Thai chili sliced thin
1 cup Thai basil (leaves only, washed)
1/2 white onion sliced thick
1-2 cups water
1/2 tsp salt
1/2 tsp MSG (optional)
2 tsp oil
1 sprig fresh coriander (optional)
Directions
- Cut the chicken into small 1/2 inch cubes
- Marinate in dark soy, oyster sauce, cornflour, 1 tsp black pepper
- Slice onions and the chili
- Heat up oil and take the pan to a high heat
- Saute onions and chili
- Add just the chicken saving any remaining sauce in the bowl for later
- Sear chicken for a couple minutes
- Add 1 cup of water and flush out any remaining marinade
- Add Thai basil, salt, MSG, chopped coriander, and remaining pepper
- Simmer for 4-5 minutes. Add water as needed for desired consistency. usually we go watery for rice and thick for noodles. I love mine a bit soupier so I get a kick of pepper as I spoon it over rice.
I really love this recipe. I first tried black pepper chicken at a Burmese restaurant and really loved it. I had been trying to find an equivalent recipe but nothing on the internet could match up. I have tried this recipe at least 10 now and it doesn’t disappoint. Recently my wife and I returned to the restaurant where I originally tried the black pepper chicken, and my wife said I cook it better at home now. There’s no bigger complement than that. Thanks!
Hi Vinay! Thank you so much for your complement! It means a lot and I’m glad you liked it!