Name: Thai Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: – 450 g boneless, skinless chicken thighs or breasts, thinly sliced; – 2 Tbsp cornstarch; – 1 tsp ground turmeric; – 1 tsp ground ginger; – 1 2 tsp freshly ground black pepper; – 3 Tbsp cooking oil, divided (approximately 45 ml); – ¼ cup honey (approximately 60 ml); – ¼ cup soy sauce (approximately 60 ml); – ¼ cup rice vinegar (approximately 60 ml); – 2 Tbsp red-pepper flakes, plus extra for the butter-garlic topping; – ½ tsp salt; – ⅛ cup water (approximately 30 ml) for the sauce; – 8 oz (approximately 225 g) rice noodles; – 2 medium shallots, sliced or chopped; – 2 small heads broccoli, cut into florets; – ½ cup raw cashews (approximately 75 g); – Zest and juice of 1 lime; – ½ cup fresh basil or cilantro, roughly chopped (approximately 15 g); – 3 Tbsp butter (approximately 45 g); – 3 4 cloves garlic, minced; – ⅓ cup coconut milk (approximately 80 ml); – extra lime wedges for serving

Description

🍜 This Thai‑inspired stir‑fry delivers a vibrant mix of sweet, spicy, and tangy flavors that brighten any weeknight dinner.
🥜 Crunchy cashews, fresh herbs, and a silky coconut‑butter sauce give the dish a luxurious texture and satisfying bite.

Ingredients

– 450 g boneless, skinless chicken thighs or breasts, thinly sliced

– 2 Tbsp cornstarch

– 1 tsp ground turmeric

– 1 tsp ground ginger

– 1 2 tsp freshly ground black pepper

– 3 Tbsp cooking oil, divided (approximately 45 ml)

– ¼ cup honey (approximately 60 ml)

– ¼ cup soy sauce (approximately 60 ml)

– ¼ cup rice vinegar (approximately 60 ml)

– 2 Tbsp red-pepper flakes, plus extra for the butter-garlic topping

– ½ tsp salt

– ⅛ cup water (approximately 30 ml) for the sauce

– 8 oz (approximately 225 g) rice noodles

– 2 medium shallots, sliced or chopped

– 2 small heads broccoli, cut into florets

– ½ cup raw cashews (approximately 75 g)

– Zest and juice of 1 lime

– ½ cup fresh basil or cilantro, roughly chopped (approximately 15 g)

– 3 Tbsp butter (approximately 45 g)

– 3 4 cloves garlic, minced

– ⅓ cup coconut milk (approximately 80 ml)

– extra lime wedges for serving

Instructions

1-Getting started with this recipe is a breeze, and you’ll have a delicious meal ready in no time. First, gather all your ingredients and prepare the chicken by cutting it into bite-sized pieces. Mix in the cornstarch, turmeric, ginger, black pepper, and a bit of oil to coat everything evenly.

2-Next, whip up the sauce by whisking honey, soy sauce, rice vinegar, red-pepper flakes, salt, and water in a bowl. Cook the rice noodles according to the package instructions and set them aside. Heat the remaining oil in a large skillet and add the chicken, cooking it in a single layer until it browns nicely.

3-Then, toss in the shallots, broccoli, and cashews, stirring for a few minutes until the veggies are tender. Pour in the sauce and let it simmer to thicken and coat the ingredients. Finish by stirring in lime zest, juice, and fresh herbs. For the topping, melt butter with garlic and red-pepper flakes, then mix in coconut milk and warm it through before tossing everything with the noodles.

Notes

🌶️ Cook chicken in small batches to avoid crowding the pan; this helps achieve a crispier exterior.
🥥 Use full‑fat coconut milk for a richer, creamier sauce; substitute with a plant‑based milk if you need a dairy‑free version.
🍋 Slice the lime thinly and zest before juicing to maximize bright citrus flavor without bitterness.

Prep Time: 10 minutes
Sauce Prep: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir‑Fry
Cuisine: Thai

Nutrition

Serving Size: 1 serving (≈250 g)
Calories: 823 kcal
Sugar: 30 g
Sodium: 800 mg
Fat: 45 g
Saturated Fat: 30 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 90 mg

Keywords: Thai, Black Pepper, Chicken, Garlic Noodles