Why Make This Recipe
Black Pepper Chicken with Peppers and Onions is a delightful dish that brings vibrant flavors to your dinner table. Not only is it quick and easy to prepare, but it’s also a family favorite. The combination of juicy chicken, crisp vegetables, and a spicy black pepper sauce makes for a satisfying meal. This dish is perfect for busy weeknights or when you want to impress guests with a delicious homemade meal.
How to Make Black Pepper Chicken with Peppers and Onions
Ingredients:
- 1 lb chicken breast, sliced
- 2 tablespoons black pepper
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil
- Salt to taste
Directions:
- In a bowl, combine sliced chicken, black pepper, soy sauce, and cornstarch. Mix well and let it marinate for 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Add the bell pepper, broccoli, garlic, and ginger to the skillet and stir fry for another 3-4 minutes until the vegetables are tender-crisp.
- Drizzle with sesame oil, add salt to taste, and serve hot over rice.
How to Serve Black Pepper Chicken with Peppers and Onions
This dish is best served hot over a bed of fluffy rice. You can also serve it with noodles or even lettuce wraps for a fun twist. Garnish with green onions or sesame seeds for added flavor and presentation.
How to Store Black Pepper Chicken with Peppers and Onions
If you have leftovers, let the chicken cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.
Tips to Make Black Pepper Chicken with Peppers and Onions
- Make sure not to overcrowd the skillet when cooking the chicken. This helps it to get a nice sear.
- You can customize this recipe by adding other vegetables like snap peas or carrots.
- Adjust the amount of black pepper according to your spice preference.
Variation
You can make this dish gluten-free by using tamari instead of soy sauce. For a healthier option, you can also add more vegetables or serve it with quinoa instead of rice.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before slicing and marinating.
2. Can I make this dish in advance?
Yes, you can prepare the chicken and vegetable mixture ahead of time and store it in the fridge. Just cook it right before serving.
3. Is this recipe suitable for a low-carb diet?
Yes, you can serve it without rice or substitute it with cauliflower rice for a low-carb option.
Black Pepper Chicken with Peppers and Onions
Ingredients
For the chicken marinade
- 1 lb chicken breast, sliced
- 2 tablespoons black pepper Adjust according to taste
- 2 tablespoons soy sauce Substitute with tamari for gluten-free
- 1 tablespoon cornstarch
For cooking
- 2 tablespoons vegetable oil For frying the chicken
- 1 bell pepper sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil
- Salt to taste
Instructions
Marinating Chicken
- In a bowl, combine sliced chicken, black pepper, soy sauce, and cornstarch. Mix well and let it marinate for 15 minutes.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Add the bell pepper, broccoli, garlic, and ginger to the skillet and stir fry for another 3-4 minutes until the vegetables are tender-crisp.
- Drizzle with sesame oil, add salt to taste, and serve hot over rice.