Stir-Fried Black Pepper Chicken

My fridge is going empty with meats and fresh veggies so this mean that dinner is limited to the stuff I have at hand which is chicken and onion. I didn’t want to do my grocery shopping just yet because it’s Halloween weekend and I know I’ll be out of town visiting my family in Stockton. I might just grocery shop in Stockton before I get back, will see about that. So with just these ingredients along with some sauce and spices I went ahead a whip up some tasty Cha Mon Marich Kmao ឆារម៉ាន់ម្រេចខ្មៅ (Black Pepper Chicken) or you can even call it Caramelized Chicken.

I tried to plan ahead when possible so that I can pull the meat out to defrost and marinade to the full extent which was what I did with these chicken pieces. This is a very quick and easy dish to put together. I had to wait for my rice cooker to switch to warm before I began cooking. It doesn’t take long to cook so you don’t want the stir-fried to be waiting on the rice. It should be vice versa.


Stir-Fried Black Pepper Chicken
(Cha Mon Marich Kmao) ឆារម៉ាន់ម្រេចខ្មៅ

1 lb chicken thigh, skinless & boneless, cut into bite size pieces
1 large onion, cut into wedges
1 tablespoon whole black peppercorn
cilantro sprigs for garnish

Marinade for chicken
3 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine (Chinese cooking wine)
1 tablespoon fish sauce
1 tablespoon dark soy sauce (sweet)
½ teaspoon tapioca flour (or corn flour)

Combine ingredients for marinade and add to chicken pieces. Marinade for at least 30 minutes.

Use a mortar & pestle and lightly pound the whole black peppercorn. It should be coarse.

In a hot pan add the marinated chicken pieces. Spread them out evenly and allow to caramelized for about 3 minutes before moving it around. Cook until chicken pieces are cooked. The sauce will start to thickens.

Toss in coarse peppercorns and stir to coat with chicken pieces. Add onion wedges and stir it around so it picks up all the yummy sauces on the pan. Continue to cook until the onions are soft but not mushy. You still want a little bit of crunch on them.

Dish out when ready. Garnish with cilantro sprigs and serve with hot steamy rice. ENJOY!

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