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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.
For 4 servings
Marinate the Chicken
Prepare the Black Pepper Sauce
Shallow-Fry the Chicken
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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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 332.01 calories per serving with 31.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sauté Aromatics and Vegetables
Combine and Thicken
Garnish and Serve
Replace chicken with firm tofu, paneer, or mushrooms. For a vegan version, ensure you use a vegan oyster sauce substitute (often mushroom-based) or simply omit it.
Incorporate other quick-cooking vegetables like broccoli florets, sliced carrots, baby corn, or snap peas. Add them along with the bell peppers.
To create a gravy version to serve with steamed rice, double the sauce ingredients (soy sauce, pepper, water, etc.) and slightly increase the cornstarch slurry to thicken.
This recipe works wonderfully with shrimp, fish fillets (like tilapia or cod), or thinly sliced beef. Adjust cooking times accordingly.
Chicken breast is a fantastic source of lean protein, which is essential for building and repairing muscle tissue, supporting bone health, and maintaining a healthy metabolism.
Black pepper contains piperine, a compound that has been shown to enhance metabolic performance and may aid in the absorption of other nutrients.
Bell peppers, garlic, and ginger are loaded with antioxidants that help protect your body's cells from damage caused by free radicals, supporting overall health.
A single serving of this Black Pepper Chicken contains approximately 350-450 calories, depending on the exact ingredients used, like the amount of oil and whether you use chicken breast or thigh.
It can be a healthy choice as it's high in protein from chicken and contains vitamins from the vegetables. To make it healthier, use chicken breast, minimize the oil, and serve it with steamed brown rice instead of fried rice.
Absolutely! You can substitute the chicken with 400g of firm tofu (pressed and cubed), paneer, or a mix of mushrooms like shiitake and button mushrooms. The cooking process remains largely the same.
For the best texture, use a mortar and pestle. If you don't have one, place the peppercorns in a zip-top bag, cover with a kitchen towel, and crush them with a rolling pin or the bottom of a heavy pan.
Yes, the black pepper sauce can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. This can save you time when you're ready to cook.
There are two common reasons: the oil wasn't hot enough, or the pan was overcrowded. Ensure your oil is shimmering before adding the chicken, and always cook in a single layer, even if it means working in batches.