Tender chicken and crunchy bell peppers tossed in a bold, pungent black pepper sauce. A fiery and flavorful Indo-Chinese favorite that comes together in under 30 minutes, perfect for a weeknight meal with fried rice or noodles.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
318cal
31gprotein
17gcarbs
14g
Ingredients
500 g Boneless Skinless Chicken Breast (Cut into 1-inch cubes)
7 tsp Cornstarch (Use 2 tbsp for marinade and 1 tsp for slurry)
3 tbsp Soy Sauce (Use 1 tbsp for marinade and 2 tbsp for sauce)
1 tsp Ginger Garlic Paste
0.5 tsp White Pepper Powder
2 tbsp Black Peppercorns (To be freshly and coarsely crushed)
A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.
Crisp-tender green beans tossed in a fragrant garlic butter sauce. This classic side dish is incredibly easy to make and pairs perfectly with almost any main course, from roasted chicken to grilled steak.
About Black Pepper Chicken, Brown Rice and Garlic Green Beans
Perfectly spiced black pepper chicken with fiber-rich brown rice and crisp green beans - so good!
This chinese_american dish is perfect for dinner. With 753.05 calories and 41.18g of protein per serving, it's a nutritious choice for your meal plan.
fat
10 tbsp Water (Use 1/2 cup (8 tbsp) for sauce and 2 tbsp for slurry)
3 tbsp Vegetable Oil (Divided for cooking)
6 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
2 pcs Green Chili (Slit lengthwise)
1 large Onion (Cut into 1-inch cubes)
1 large Bell Pepper (Any color, cut into 1-inch cubes)
0.5 tsp Salt (Adjust to taste, as soy sauce is salty)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken cubes, 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, ginger-garlic paste, and white pepper powder.
Mix thoroughly until each piece of chicken is evenly coated.
Set aside to marinate for at least 15 minutes at room temperature.
2
Prepare the Black Pepper Sauce
While the chicken marinates, prepare the sauce.
In a small bowl, whisk together the freshly crushed black pepper, the remaining 2 tablespoons of soy sauce, rice vinegar, sugar, and optional oyster sauce.
Stir in 1/2 cup (8 tablespoons) of water and mix well. Set the sauce aside.
3
Shallow-Fry the Chicken
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until it shimmers.
Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in batches if needed).
Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C).
Remove the cooked chicken with a slotted spoon and set it on a plate.
4
Sauté Aromatics and Vegetables
In the same wok, add the remaining 1 tablespoon of oil.
Add the minced garlic, minced ginger, and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the cubed onions and bell peppers. Stir-fry on high heat for 2-3 minutes. The vegetables should be crisp-tender, not soft.
5
Combine and Thicken
Give the prepared black pepper sauce a quick stir and pour it into the wok with the vegetables. Bring the sauce to a vigorous simmer.
Return the fried chicken to the wok and toss everything together to coat evenly.
In a small cup, mix the remaining 1 teaspoon of cornstarch with the remaining 2 tablespoons of water to create a smooth slurry.
Pour the slurry into the wok while stirring continuously. Cook for another minute until the sauce thickens and turns glossy, clinging to the chicken and vegetables.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve immediately with steamed jasmine rice, fried rice, or hakka noodles.
Servings
4
Serving size: 1 serving
261cal
5gprotein
53gcarbs
3gfat
Ingredients
1.5 cup brown rice (long-grain or basmati recommended)
3.75 cup water (for cooking)
1 tsp vegetable oil (optional, prevents sticking)
Instructions
1
Prepare the rice
Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2
Combine ingredients and bring to a boil
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3
Simmer the rice
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4
Rest and fluff the rice
After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
Remove the lid and gently fluff the rice with a fork to separate the grains before serving.
Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.
2
Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.
3
Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.
4
Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.
5
Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.
