Description
A flavorful and quick dish with a bold, peppery taste, featuring tender chicken coated in a rich, thick black pepper sauce.
Ingredients
Chicken breast or thigh, sliced
Fresh ginger, minced
Fresh garlic, minced
Bell peppers, sliced
Onion, sliced
Soy sauce
Chicken broth
Black pepper
Cornstarch
Olive oil
Instructions
- Start by prepping all the ingredients. Mince the ginger and garlic, slice the vegetables, and mix the sauce ingredients.
- Marinate the chicken in soy sauce and black pepper for at least 15 minutes.
- Heat a large skillet over medium-high heat. Spread the marinated chicken out in the pan and cook it until the surface is lightly charred, but the inside is still pink. Remove the chicken and set it aside.
- In the same pan, add a little more oil and sauté the minced garlic and ginger until fragrant.
- Add the sliced bell peppers and onions, stir-frying them for a few minutes until they’re tender but still crisp.
- Pour in the black pepper sauce mixture and bring it to a simmer. Cook until the sauce thickens slightly.
- Add the cooked chicken back into the pan and stir everything together, ensuring the chicken is well coated in the sauce. Cook for an additional 2-3 minutes to heat everything through.
Notes
- Add more vegetables like zucchini, carrots, or mushrooms for extra texture and flavor.
- Add chili flakes or dried chilies for a spicier version of the dish.
- Swap chicken for shrimp, beef, or tofu for different protein options.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
