Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1.1 lbs skinless chicken breast, cut into bite-sized cubes; 2 tablespoons peanut oil; Salt, to taste; 2 medium onions, cut into 1-inch cubes; 1 large green bell pepper, cut into 1-inch cubes; ½ teaspoon minced garlic; ½ teaspoon minced ginger; 1 fresh red or green chili, chopped; 2 tablespoons cornstarch; ¾ teaspoon freshly ground black pepper; 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 or chicken broth

Ingredients

Scale

1.1 lbs skinless chicken breast, cut into bite-sized cubes
2 tablespoons peanut oil
Salt, to taste
2 medium onions, cut into 1-inch cubes
1 large green bell pepper, cut into 1-inch cubes
½ teaspoon minced garlic
½ teaspoon minced ginger
1 fresh red or green chili, chopped
2 tablespoons cornstarch
¾ teaspoon freshly ground black pepper
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 or chicken broth

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Instructions

Whisk together sauce ingredients and set aside.
Marinate chicken with sauce, cornstarch, and salt.
Heat oil in a pan and brown the chicken until golden.
Sauté ginger, garlic, and chili; add vegetables and stir-fry.
Combine chicken and vegetables, pour over sauce, and simmer.
Serve hot with a sprinkle of black pepper.

Notes

Cut chicken evenly for consistent cooking.
Use fresh vegetables for the best flavor.
Avoid overcrowding the pan when browning.

Author: jesseca
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian

Nutrition

Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg