Black Pepper Chicken

This flavourful stir-fry combines tender, marinated chicken with crisp veggies in a rich black pepper sauce. Simple and quick, it’s perfect for a weeknight meal with fresh, bold flavours and a slight kick. Serve hot with fluffy rice and fresh greens or a salad for a comforting healthy dish.

500G or 1 LB chicken breast cut into small cubes

1 TBSP sesame oil

1 TSP salt

2 medium onions, 1 inch cubes

1 large green bell pepper, 1 inch cubes

2 cloves garlic, minced 

1 thumb ginger, minced

1/4 C tapioca starch*

1/4 TSP coarsely ground black pepper

For the sauce

¾ TSP coarsely ground black pepper

4 TBSP tamari soy sauce

1 TBSP rice vinegar

½ teaspoon coconut sugar

1 TSP toasted sesame oil

2 TSP tapioca starch*

2 TBSP water/chicken bone broth

chilli flakes to taste

1. Whisk together the crushed black pepper, rice vinegar, tamari soy sauce, brown sugar, toasted sesame oil, tapioca starch, and water in a bowl until smooth and lump-free.

2. Coat the chicken with 1 tablespoon of the sauce, 2 tablespoons of tapioca starch, and salt. Set it aside while you prepare the onion, ginger, garlic, and pepper.

3. Heat a large frying pan until hot, then add 1 tablespoon of oil, spreading it across the pan. Place the chicken in a single layer and cook over medium heat until golden on the bottom. Flip the chicken cubes and cook until browned and nearly cooked through. Transfer to a plate. Avoid overcrowding the pan; cook in batches if needed.

4. In the same pan, heat 1 tablespoon oil. Add the ginger, garlic, and chopped chilies, and sauté for 30 seconds. Add the onion and bell peppers, stir-frying over high heat until the vegetables are crisp and tender.

5. Lower the heat. Whisk the sauce again to recombine, then pour it into the pan. Let it simmer for 30 seconds. Add the chicken back in, sprinkle crushed chilli flakes on top and toss until everything is warmed through.

6. Turn off the heat, add freshly ground black pepper, stir to combine, and serve hot with steamed rice and salad/ greens.

Notes:

• Prepare ingredients in advance, as stir-frying is QUICK.

• Use freshly ground pepper for a stronger flavour.

• If you don’t have tapioca starch, use half the amount of cornstarch instead.