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Black Pepper Chicken

A hearty dish featuring tender chicken marinated in savory soy sauce and cracked black pepper, sautéed with aromatic garlic, ginger, and colorful vegetables for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken Breast, cut into bite-sized pieces Tender and juicy
  • 2 tablespoons Black Pepper, freshly cracked The star of the show
  • 3 cloves Garlic, minced Adds warmth and depth
  • 1 tablespoon Ginger, minced Zesty and fragrant
  • ¼ cup Soy Sauce Use low-sodium for a healthier option
  • 2 tablespoons Vegetable Oil For sautéing
  • 1 cup Bell Peppers, sliced Mix and match colors for variety
  • 1 medium Onion, sliced Sweetness that complements spices
  • to taste pieces Green Onions, for garnish Adds a fresh pop of color

Method
 

Preparation
  1. In a bowl, toss the chicken pieces with soy sauce and half of the black pepper. Let it sit for about 10 minutes while you prepare the vegetables.
Cooking
  1. Heat the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add garlic and ginger. Sauté for about 30 seconds until fragrant.
  2. Add the marinated chicken to the pan, cooking for 5–7 minutes while stirring frequently until golden brown and cooked through.
  3. Toss in the sliced bell peppers and onion, cooking for an additional 5 minutes until the colors brighten and veggies soften slightly.
  4. Sprinkle the remaining black pepper over the chicken and veggies. Stir well to blend the flavors for another minute.
  5. Remove from heat and transfer the Black Pepper Chicken to a serving dish. Garnish with sliced green onions.

Notes

Add jalapeños or red pepper flakes for heat. For a vegetarian option, substitute chicken with firm tofu or tempeh. Serve over rice, or with steamed broccoli for a colorful plate. Store leftovers in an airtight container in the fridge for up to three days, or freeze properly for longer storage.