Description
Pepper chicken coats tender pieces in a bold, peppery sauce with aromatic bite. Crispy edges and big flavor make it a weeknight go-to.
Ingredients
Scale
Proteins:
- 1.1 pounds chicken, diced
Bell Pepper Vegetables:
- 1 bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons black pepper
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Pour 1 tablespoon olive oil into a 10-inch skillet, heating to medium-high temperature around 350°F.
- Toss in 1 chopped onion and 2 minced garlic cloves, stirring continuously until they become soft and slightly golden, about 3 minutes.
- Add 500g diced chicken to the pan, spreading pieces evenly and allowing them to sear until golden brown on each side, approximately 6-7 minutes total.
- Incorporate 1 sliced bell pepper and 2 tablespoons black pepper, mixing thoroughly to distribute seasonings across the meat.
- Pour 2 tablespoons soy sauce over the chicken, then sprinkle salt to your preferred taste level, gently stirring to coat all ingredients.
- Continue cooking for an additional 4-5 minutes, ensuring chicken reaches an internal temperature of 165°F and peppers remain slightly crisp.
- Remove skillet from heat and transfer pepper chicken directly onto serving plates while still steaming hot.
Notes
- Selecting high-quality chicken breasts ensures tender, flavorful meat that absorbs spices beautifully.
- Chopping bell peppers into uniform sizes helps them cook evenly and distribute flavor throughout the dish.
- Using freshly ground black pepper instead of pre-ground provides a more intense, aromatic seasoning that elevates the entire recipe.
- For a low-carb version, replace soy sauce with coconut aminos and serve over cauliflower rice instead of traditional rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3 to 4
- Calories: 183 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 26 g
- Cholesterol: 70 mg