Indulge your taste buds with our Easy Black Pepper Chicken recipe, a symphony of savory flavors that dances on your palate. Succulent bites of chicken, crisp vegetables, and a tantalizing black pepper sauce come together in this quick and effortless dish. Perfect for busy weeknights or when you crave an Asian-inspired culinary adventure, this recipe promises a mouthwatering experience that will leave you craving for more.
In our home, the Easy Black Pepper Chicken has become a culinary hero, saving us on countless occasions when time was short, and appetites were demanding. I remember the first time my family gathered around the table to savor the irresistible aroma of sizzling chicken and peppers. The joy on their faces after the first bite was all the validation needed – this recipe had secured its place in our regular meal rotation. Now, it’s not just a dish; it’s a go-to solution for a quick, delicious, and satisfying dinner.
Why This Sizzling Black Pepper Chicken Deserves a Spot on Your Table:
- Quick and Effortless: This recipe is a lifesaver for busy evenings. With simple steps and minimal prep, you’ll have a flavorful dinner on the table in no time.
- Versatile Chicken Cubes: Skinless chicken breast, marinated and browned to perfection, creates the ideal canvas for the rich black pepper sauce.
- Vibrant Vegetable Medley: The addition of onions and green bell peppers adds a delightful crunch and freshness, balancing the dish’s flavors.
- Irresistible Black Pepper Sauce: A harmonious blend of freshly ground black pepper, soy sauce, rice vinegar, and sesame oil creates a sauce that elevates the entire dish.
- Asian-Inspired Magic: Immerse yourself in the culinary wonders of Asia with this easy-to-make, restaurant-quality black pepper chicken.
Ingredients:
- 500 grams or 1.1 lbs skinless chicken breast, cut into bite-size cubes (about 2 cups)
- 2 tablespoons peanut oil
- Salt, as required
- 2 medium-sized onions, cut into 1-inch cubes
- 1 large-sized green bell pepper, cut into 1-inch cubes
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 fresh red/green chili, chopped
- 2 tablespoons cornstarch
- ¼ teaspoon black pepper, freshly ground
For the Sauce:
- ¾ teaspoon black pepper, freshly ground
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water/chicken broth (30 ml)
Instructions:
- Make the Sauce:
- Whisk together crushed black pepper, rice vinegar, soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until smooth.
- Marinate the Chicken:
- Coat chicken with 1 tablespoon of the sauce, 2 tablespoons of cornstarch, and salt. Set aside.
- Brown the Chicken:
- Heat a large frying pan, add 1 tablespoon of oil, and cook chicken until golden and almost cooked through. Transfer to a plate.
- Stir-fry Vegetables:
- Heat 1 tablespoon oil in the same pan, add ginger, garlic, and chilies. Saute for 30 seconds. Add onions and bell peppers. Stir-fry until crisp and tender.
- Combine:
- Reduce heat, whisk the sauce, and pour it over the vegetables. Simmer for 30 seconds. Add the fried chicken and toss until warmed through.
- Serve:
- Switch off the flame, add freshly ground black pepper, stir to combine, and serve hot.
Notes: Feel free to customize by adding your favorite vegetables or adjusting the spice level. Serve over rice or noodles for a complete and satisfying meal.
