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Tender, bite-sized chicken pieces stir-fried with crunchy onions and bell peppers in a bold, pungent sauce made from freshly crushed black peppercorns. A classic Indo-Chinese favorite that comes together in under 30 minutes.
For 4 servings
Marinate the Chicken
Prepare the Sauce
Fry the Chicken
Tender, bite-sized chicken pieces stir-fried with crunchy onions and bell peppers in a bold, pungent sauce made from freshly crushed black peppercorns. A classic Indo-Chinese favorite that comes together in under 30 minutes.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 297.23 calories per serving with 31.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Sauté Aromatics and Vegetables
Combine and Finish
Garnish and Serve
Replace chicken with 400g of paneer or firm tofu. For tofu, press out excess water before marinating and frying.
Incorporate other quick-cooking vegetables like sliced mushrooms, broccoli florets, or baby corn along with the onions and peppers.
For a slightly saucier version, add a cornflour slurry (1 tsp cornflour mixed with 2 tbsp cold water) to the wok along with the sauce. Cook for a minute until it thickens slightly.
Increase the number of green chilies or add 1/2 tsp of red chili flakes along with the aromatics for extra heat.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Black pepper contains piperine, a bioactive compound that has been shown to enhance nutrient absorption and may help boost metabolism.
Capsicum (bell peppers), garlic, and ginger are packed with antioxidants that help protect the body against damage from free radicals and reduce inflammation.
One serving of Black Pepper Chicken Dry contains approximately 480-520 calories, primarily from the chicken and the oil used for frying.
This dish is a good source of protein. However, it is high in sodium due to the soy sauce and can be high in fat because the chicken is shallow-fried. To make it healthier, you can pan-fry or air-fry the chicken with less oil and use low-sodium soy sauce.
This dish is best enjoyed immediately after cooking to preserve the crispy texture of the chicken and the crunch of the vegetables. Reheating can make the coating soggy. You can, however, marinate the chicken and chop the vegetables in advance to save time.
The best method is to use a pepper mill on its coarsest setting. Alternatively, you can place whole peppercorns in a zip-top bag and lightly crush them with a rolling pin or the bottom of a heavy pan.
Yes, it's easy to make this gluten-free. Simply replace the regular soy sauce with tamari or a certified gluten-free soy sauce. Cornflour is naturally gluten-free, but check the packaging to ensure there is no cross-contamination.
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