Description
A flavorful, quick, and healthy dish featuring tender chicken, bold black pepper, and vibrant vegetables. Perfect for a satisfying weeknight dinner.
Ingredients
- Chicken breast: 500 g, diced
- Black pepper: 2 tsp, freshly ground
- Soy sauce: ½ cup (low-sodium preferred)
- Garlic: 4 cloves, minced
- Ginger: 1 tbsp, grated
- Bell peppers: 1 cup, sliced
- Onion: 1 medium, thinly sliced
- Cornstarch: 1 tbsp
- Vegetable oil: 2 tbsp
Instructions
- Marinate the Chicken
In a bowl, mix chicken, black pepper, soy sauce, garlic, and ginger. Let marinate for at least 30 minutes. - Cook the Chicken
Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken until golden and cooked through (5–7 minutes). Remove and set aside. - Stir-Fry Vegetables
In the same skillet, add remaining oil. Stir-fry onion for 3 minutes, then add bell peppers. Cook until crisp-tender (2–3 minutes). - Combine and Serve
Return chicken to the skillet. Mix cornstarch with 2 tbsp water, add to the skillet, and stir until sauce thickens. Serve with steamed rice or noodles.
Notes
- For a spicier kick, increase the amount of black pepper or add chili flakes.
- Substitute soy sauce with tamari for a gluten-free version.
- Vegetables like broccoli or snap peas can be added for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 240
- Fat: 10 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g