Black Pepper Chicken and Rice (45 Minutes)

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Savor the bold flavors of this Asian style black pepper chicken, a dish that perfectly marries the heat of black pepper with the savory notes of soy sauce and the subtle sweetness of onions and bell peppers.

This stir-fry recipe features tender, bite-sized chicken pieces coated in a peppery sauce, served alongside fluffy white rice.

It’s an ideal choice for those who appreciate a dish with a bit of a kick, offering a delightful dinnertime experience that’s both comforting and tasty.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce (for marinating)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon black pepper (for marinating)

For the sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 cup chicken broth or water

For the stir fry:

  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Steamed white rice, for serving
  • Optional: sliced green onions or sesame seeds for garnish

Instructions

  1. Marinate the Chicken (15 minutes):
    In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, cornstarch, and 1/2 teaspoon of black pepper. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes.
  2. Prepare the Sauce (5 minutes):
    In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, 2 teaspoons black pepper, brown sugar, garlic, ginger, and chicken broth. Set aside.
  3. Cook the Chicken (10 minutes):
    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Stir-Fry Vegetables (5 minutes):
    In the same skillet, add another tablespoon of oil. Sauté the onion and bell peppers until they’re tender-crisp, about 3-4 minutes.
  5. Combine Chicken and Sauce (5 minutes):
    Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the top and stir well to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
  6. Serve (5 minutes):
    Spoon the black pepper chicken over steamed white rice. Garnish with sliced green onions or sesame seeds if desired.

Notes

The key to achieving the perfect balance of flavors lies in the black pepper, which should be freshly ground for maximum aroma and impact.

Feel free to adjust the amount of pepper to suit your heat preference, and enjoy this delightful dish that brings a unique taste right to your dinner table.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 475
  • Sugar: 5g
  • Sodium: 1000mg
  • Fat: 15g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 85mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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