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 cup
332cal
32gprotein
20gcarbs
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 quintessential Indo-Chinese delight, this Egg Corn Fried Rice is a symphony of fluffy scrambled eggs, sweet corn, and crisp vegetables tossed in savory sauces. It's a perfect one-pot meal for a busy weeknight, delivering authentic stir-fry flavor in under 30 minutes.
About Black Pepper Chicken with Egg Corn Fried Rice
Perfectly spiced Black Pepper Chicken with aromatic Egg & Corn Fried Rice – a protein-packed delight!
This indo_chinese dish is perfect for lunch. With 750.75 calories and 43.620000000000005g 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.
419cal
12gprotein
60gcarbs
15gfat
Ingredients
4 cup Cooked Basmati Rice (Must be cold, preferably day-old. Made from approx. 1.5 cups of uncooked rice.)
3 piece Large Eggs
1 cup Sweet Corn Kernels (Fresh or frozen both work well.)
3 tbsp Vegetable Oil (Or any neutral oil with a high smoke point.)
5 clove Garlic (Finely minced)
1 inch piece Ginger (Peeled and finely minced)
2 piece Green Chili (Finely chopped, adjust to taste)
0.25 cup Spring Onion Whites (Chopped)
1 medium Carrot (Peeled and finely diced)
1 small Capsicum (Also known as bell pepper, finely diced)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Adjust to taste, as soy sauce is salty)
0.5 tsp White Pepper Powder
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prep Ingredients & Scramble Eggs
Ensure all vegetables are chopped and sauces are measured. In a small bowl, whisk the eggs with a pinch of salt and pepper.
Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble for 1-2 minutes until just cooked. Remove from the wok and set aside.
2
Sauté Aromatics & Vegetables
In the same wok, add the remaining 2 tbsp of oil and heat over high heat until it shimmers.
Add the minced garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the spring onion whites, diced carrot, and capsicum. Stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
3
Add Rice and Corn
Add the sweet corn kernels and stir-fry for another minute.
Add the cold, cooked rice to the wok. Use your spatula to gently break up any clumps, tossing it with the vegetables.
Drizzle the light soy sauce and rice vinegar over the rice. Sprinkle with salt and white pepper powder.
Increase the heat to maximum and toss everything continuously for 2-3 minutes. This high-heat tossing is crucial for developing the signature 'wok hei' (smoky) flavor and ensuring the rice is evenly coated and heated through.
5
Combine and Serve
Return the scrambled eggs to the wok along with the chopped spring onion greens.
