Description
Black Pepper Chicken brings sizzling flavor to your weeknight dinner table in mere minutes. Spicy, tender chicken pieces dance with bold seasonings that make your taste buds sing.
Ingredients
Scale
Main Ingredients:
- 1.1 pounds skinless chicken breast
- 2 medium onions
- 1 large green bell pepper
Supporting Ingredients:
- 2 tablespoons peanut oil
- 1 fresh red or green chili
Seasoning and Sauce Ingredients:
- 1 teaspoon toasted sesame oil
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon cornstarch
- 2 tablespoons water
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- ¼ teaspoon black pepper
- Salt
Instructions
- Mix ¼ teaspoon black pepper, rice vinegar, soy sauces, brown sugar, sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water into a smooth sauce.
- Coat 1.1 lbs chicken cubes with 1 tablespoon sauce, 2 tablespoons cornstarch, and salt. Let sit while preparing vegetables.
- Heat large frying pan at medium temperature (375°F). Add 1 tablespoon peanut oil and spread evenly.
- Arrange chicken pieces in single layer. Cook until golden on bottom, approximately 3-4 minutes.
- Flip chicken cubes and cook until browned and nearly done, about 2-3 minutes. Transfer to separate plate.
- Return pan to heat. Add another tablespoon peanut oil, then add ½ teaspoon minced garlic, ginger, and chopped chili.
- Stir-fry aromatics for 30 seconds at high heat (400°F). Add onion and bell pepper cubes.
- Stir-fry vegetables until crisp and tender, around 2-3 minutes.
- Reduce heat to low (300°F). Whisk sauce again and pour into pan.
- Simmer sauce for 30 seconds, then add chicken. Toss until warmed and fully coated.
- Remove from heat. Sprinkle with additional ¾ teaspoon black pepper and serve immediately.
Notes
- Check chicken pieces for uniform size to ensure even cooking and prevent some pieces from becoming overdone or undercooked.
- Use high heat when stir-frying vegetables to maintain their crisp texture and bright colors while developing complex flavors.
- Let the chicken rest after initial browning to help retain moisture and prevent tough meat, ensuring tender and juicy results.
- For a lower-carb version, replace cornstarch with arrowroot powder or skip thickening agent entirely and reduce sauce slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg