Caramelized Black Pepper Chicken with Jasmine Rice
Savor the irresistible fusion of bold flavors in this Caramelized Black Pepper Chicken with Jasmine Rice, a perfect harmony of sweet, savory, and spicy elements. Tender, golden-brown chicken thighs are coated in a glossy soy-based sauce infused with fish sauce, aromatic garlic, and a touch of brown sugar, then elevated with freshly cracked black pepper for a warm, peppery kick. Paired with fragrant jasmine rice, this dish balances its richness with the subtle sweetness of caramelized onions and optional red chili for those who crave a hint of heat. With only 10 minutes of prep and a quick 30-minute cook time, this easy-to-make meal serves as an elegant weeknight dinner or a flavorful addition to special occasions. Garnished with fresh scallions, this dish brings restaurant-quality comfort food right to your table. Perfect for fans of Asian-inspired recipes and quick rice-based meals!
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Recipe Information
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 cup jasmine rice
- 1.5 cups water
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons cooking oil (peanut, vegetable, or canola)
- 4 cloves garlic, minced
- 1.5 teaspoons freshly ground black pepper
- 1 medium onion, thinly sliced
- 2 stalks scallions, sliced
- 1 whole red chili, thinly sliced (optional, for heat)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.
While the rice cooks, cut the chicken thighs into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture.
In a small bowl, mix the soy sauce, dark soy sauce, fish sauce, and brown sugar until the sugar dissolves. Set aside.
Heat the cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chicken pieces to the skillet in a single layer. Cook for 3-4 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened.
Return the chicken to the skillet. Pour the sauce mixture over the chicken and onions. Stir to coat evenly.
Sprinkle the freshly ground black pepper over the chicken and stir well. Let the sauce simmer for 3-5 minutes, allowing it to thicken and caramelize slightly. Stir occasionally to prevent sticking.
If desired, add sliced red chili for heat and cook for an additional minute.
Turn off the heat and garnish the chicken with sliced scallions.
Serve the caramelized black pepper chicken hot over a bed of steamed jasmine rice.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4491 mg | 195% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 25.2 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
