5 from 30 votes
Chicken chop with black pepper sauce
Chicken chop with black pepper sauce features boneless chicken thigh marinated in soy sauce, garlic powder, and sesame oil, then pan-fried until golden and juicy. The chicken is smothered in a savory black pepper sauce made from beef broth, garlic, onion, soy sauce, Worcestershire sauce, and brown sugar. Served alongside rice and mixed vegetables, this dish balances tender chicken with a bold and flavorful sauce for a satisfying meal.
Prep Time
10 mins
Cook Time
20 mins
Servings:
4
Calories:
1072 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
- 4 pieces chicken thighs (with bone and skin)
- 2 cups rice (Cooked rice)
- 1 bag mixed vegetables 12 oz, frozen
Marinate Chicken Chops:
- 2 tablespoons soy sauce
- ½ teaspoon garlic powder
- ½ tablespoon sesame oil
Black Pepper Sauce:
- 1 can beef broth (14.5 oz or 411g)
- 5 cloves garlic
- ½ onion small
- 2 tablespoons soy sauce
- ½ tablespoon Worcestershire sauce
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- ½ tablespoon brown sugar
- ¾ teaspoon black pepper Ground (suggest add ¼ teaspoon and to your taste)
Instructions
- Remove bones from 4 pieces of chicken thighs and wash them.
- In a mixing bowl, put the boneless chicken, 2 tablespoons of soy sauce, ½ teaspoon of garlic powder, ½ tablespoon of sesame oil. Then, mix them well and let it marinate for 20-30 minutes before cooking.
- Turn on medium small fire, pan fried chicken chops start with the skin side first for a couple minutes.
- After that, flip the other side and cover the lid for a couple minutes. Repeat this step until the chicken is cooked and golden brown.
- Meanwhile, cook the black pepper sauce. See details for how to make black pepper sauce.
- Next, serve with rice and mixed vegetables. When ready to serve, pour the black pepper sauce over chicken chops.
Cup of Yum
Notes
- Remove bones from chicken thighs but keep the skin on for better texture.
- Marinate the chicken for at least 20-30 minutes; longer marinating improves flavor.
- Pan-fry starting with the skin side, flipping and covering to cook evenly and develop golden brown color.
- Pour the black pepper sauce over the chicken chops just before serving.
Nutrition Information
Calories
1072kcal
(54%)
Carbohydrates
93g
(31%)
Protein
59g
(118%)
Fat
50g
(77%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.2g
(10%)
Cholesterol
278mg
(93%)
Sodium
1768mg
(74%)
Potassium
1002mg
(21%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
3818IU
(76%)
Vitamin C
10mg
(11%)
Calcium
92mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1072
% Daily Value*
| Calories | 1072kcal | 54% |
| Carbohydrates | 93g | 31% |
| Protein | 59g | 118% |
| Fat | 50g | 77% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 278mg | 93% |
| Sodium | 1768mg | 74% |
| Potassium | 1002mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 3818IU | 76% |
| Vitamin C | 10mg | 11% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.