A flavorful chicken dish combines the bold kick of black pepper with tender, juicy meat for a quick and satisfying meal. Perfect for busy weeknights, it’s easy to prepare and sure to please the whole family.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Kitchen Tips
Use freshly cracked black pepper for the best aroma and flavor.
Marinate the chicken for at least 30 minutes to let the spices soak in.
Cook the chicken on medium heat to keep it juicy and tender.
Ingredients
0/16
Ingredient Image
Why This Recipe Is So Delicious
Full of bold and spicy flavors that bring out the natural taste of the chicken. It’s quick to make and perfect for a weeknight dinner. The black pepper adds a nice kick without overpowering the other ingredients.
Step 1
Cut one chicken breast into strips. In a bowl, combine the chicken with soy sauce, vinegar, cornflour, salt, and pepper. Give it a good mix to coat everything evenly.
Step 2
Heat some oil in a pan over medium heat. Fry the chicken strips until they turn golden brown and are cooked through. Once done, take them out and set aside.
Step 3
In the same pan, add the onions and both red and green capsicum. Cook them for a minute, then season with a little salt and pepper. Let it cook for another 2-3 minutes until the veggies soften.
Step 4
Pour in the soy sauce, vinegar, and ketchup. Stir everything together and let it cook for a couple of minutes so the flavors blend.
Step 5
Add the cooked chicken back into the pan, mix it all well, then turn off the heat.
Step 6
Sprinkle with chopped spring onions before serving. Enjoy it with some steamed rice!
65
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Options To Try
Serve with steamed rice or garlic mashed potatoes to balance the spice. A side of sautéed vegetables or a fresh green salad complements the dish nicely. Garnish with chopped scallions or cilantro for an extra burst of color and freshness.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist. Avoid freezing as it may alter the texture of the sauce.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well and may add more flavor and juiciness. Just adjust cooking time accordingly.
How do I prevent the chicken from sticking to the pan?
Make sure the oil is hot before adding the chicken and avoid overcrowding the pan.
Can I use other vegetables instead of capsicum and onion?
Yes, bell peppers and onions are common, but you can substitute with broccoli, carrots, or snap peas.
Is there a substitute for cornflour in this recipe?
You can use all-purpose flour or arrowroot powder as alternatives to cornflour.
How spicy is this dish with 1 tsp of black pepper?
It has a mild to medium peppery heat; adjust the amount to your taste.
Can I make this recipe ahead of time and reheat it?
Yes, it reheats well in a pan or microwave, but veggies may be softer after reheating.
What can I serve this with besides steamed rice?
It goes well with noodles, quinoa, or even a fresh green salad.
How long should I marinate the chicken for best flavor?
Marinating for at least 15-30 minutes helps the flavors absorb better.
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