black pepper chicken
Black Pepper Chicken is a quick and flavorful dish that combines tender chicken with vibrant vegetables and a spicy black pepper sauce. Perfect for a weeknight dinner, this dish can be served with steamed rice or noodles for a complete meal.
Equipment
- 1 wok
- 1 large frying pan
- 1 cutting board
- 1 measuring spoons
- 1 mixing bowl
- 1 spatula
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium bell pepper, sliced
- 1 cup broccoli florets
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 2 teaspoons freshly ground black pepper Adjust according to taste preference.
- 1 tablespoon cornstarch mixed with water (optional, for thickening) Use if a thicker sauce is preferred.
- to taste salt
- for serving cooked rice or noodles Serve with the dish.
Instructions
- Heat vegetable oil in a wok or large frying pan over medium-high heat.
- Add the chicken pieces and sauté them for about 5-7 minutes, or until they are cooked through and slightly golden. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced bell pepper, broccoli florets, and onion. Stir-fry for 3-4 minutes until the vegetables start to soften.
- Add the minced garlic and ginger, and stir-fry for an additional 1-2 minutes until fragrant.
- Return the cooked chicken to the pan and add the soy sauce, black pepper, and salt to taste. Stir everything together and cook for another 2-3 minutes to heat through.
- If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce thickens, about 1 minute.
- Serve hot over cooked rice or noodles.
Notes
- Adjust the amount of black pepper according to your taste preference.
- You can substitute other vegetables such as snap peas or carrots based on your preference.
- This dish can be refrigerated for up to 2 days. Reheat before serving.