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 classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
Perfectly spiced Black Pepper Chicken with aromatic Egg Hakka Noodles – a protein-packed, savory treat!
This indo_chinese dish is perfect for dinner. With 702.27 calories and 44.01g 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.
370cal
12gprotein
47gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
