This Chicken With Pepper Recipe is absolutely delicious and a great way to please a crowd. This recipe is also perfect for cook-outs, lunch and dinner.
This chicken with pepper recipe is so flavorful and aromatic that once you fry it, your kitchen will fill with its lovely aroma. Chicken is juicy and peppers are tender-crisp, both making an ideal combination.
Stir Fried Black Pepper Chicken
If you love the taste of pepper, the Black Pepper Chicken Stir Fry has to be a part of your cooking repertoire! It is a spicy cauldron of ground white and black peppercorns, red pepper and green chili fried with bite-sized chicken and onions. If you would like to make this dish cheerier, feel free to throw in some yellow and green peppers! Enjoy this painless 30-minute recipe hot with a bowl of steamed rice.
- Difficulty: Easy
- Preparation: 15 min
- Cook: 10 min
- Clean up: 10 min
- Steps: 2 steps
- 18 Ingredients
Stir Fried Black Pepper Chicken
For A Quick Weekday Dinner, Make A Stir Fry!
Looking for a quick dinner recipe for your weekday nights? The popular stir fry is a quick, easy, budget-friendly and delicious way to whip up a meal.
Originating from China, the stir fry method involves continually stirring your ingredients with a small amount of hot oil over time. Today, stir frying is mainly associated with Asian cooking and dishes. There are many different cooking styles found in Asian cuisine.
The stir fry method is a favourite for many reasons. It is an ingenious way to incorporate all the protein, vegetables and nutrients you need in one meal for just about any occasion. A stir fry can be anything you want it to be – it is one the most basic formulas to bringing together your favourite proteins and vegetables into one delicious meal.
Not only is a stir fry one of the easiest dinners to make, it is also extremely versatile. Once you have your choice of protein and vegetables ready, you can experiment with the sauce that accompanies it. The possibilities are endless with this technique.
If you love the taste of pepper, the Black Pepper Chicken Stir Fry has to be a part of your repertoire! It is a spicy cauldron of ground white and black peppercorns, red pepper and green chili fried with bite-sized chicken and onions.
Beyond versatility, the Black Pepper Chicken Stir Fry is a go-to meal for family weekday dinners for several reasons. The cooking time is short, the ingredients are easily sourced, and it is one of the best dinners to make out of leftovers!
Knowing how to make an excellent stir-fry will save you the time and energy that goes into making a healthy, wholesome and delicious dinner after work! For an easy weeknight stir fry, try our rendition of the spicy and flavourful Black Pepper Chicken Stir Fry!
Frequently-Asked Questions About Stir Fried Black Pepper Chicken
If this is your first time making Stir Fried Black Pepper Chicken, fret not! We have the answers.
Can I swap out the vegetables (capsicum) to use bell peppers or celery instead?
Absolutely! The beauty of a stir fry is in its versatility. In our Stir Fried Black Pepper Chicken recipe, we use capsicums but if you do not have them at hand, go ahead and swap them out for vegetables you do have.
Some other vegetables you can include are a combination of bell peppers, broccoli and celery. The stir fry is a great way to clean your fridge of any leftovers.
Can I refrigerate and reheat the Stir Fried Black Pepper Chicken for the next day?
One of the best selling points of this dish is not just in its ease of preparation – it is also one of the easiest ways to prepare for your meals in advance. So, yes you can refrigerate the Stir Fried Black Pepper Chicken and reheat it for your lunch at work the next day!
What goes well with the Stir Fried Black Pepper Chicken?
Good question! You can either cook some fluffy white rice to soak up all the goodness of that black pepper sauce or for a healthier alternative, substitute with quinoa or brown rice.
Tips & Tricks In Delivering The Best Stir-Fried Black Pepper Chicken Meal
The stir fry is one recipe that comes with a variety of combinations of proteins, vegetables and sauces. Here are some of our best tips and tricks that will help you make the real-deal Stir Fried Black Pepper Chicken, served up Chinese-restaurant style.
- Prepare your ingredients ahead of time: The ingredients are simple. Chop up all your vegetables into bite-sized chunks and prepare your shallots, onions and scallions beforehand so you can simply throw them all into the skillet when you need a last-minute dinner idea!
- Season your meat the night before: The longer you marinate your meat, the better it holds the flavour when cooking. Be sure to slice your meat into long thin strips so that it can cook through evenly. For fish and chicken, cube-sized works as well. Always cut your meat against the grain. Season your meat with salt and pepper before you add them into the pan or skillet.
- Experiment with flavours: Do not be afraid to substitute different herbs and spices when mixing your sauce together. For instance, you can combine Indian curry leaves with Chinese sauces such as oyster and soy sauce for complexity in flavour. Grinding fresh black peppercorns will also give you more flavour than pre-ground peppercorns.
- Stir fry over high heat: The secret to packing a punch in your Stir Fried Black Pepper Chicken is to stir fry your vegetables and meat over high heat. This allows you to really bring the juices of the chicken out and flavour the dish as a whole. Stir frying over high heat in a wok also gives your Black Pepper Chicken that heavenly smoky taste.
Recipe: How To Make Spicy Stir-Fried Black Pepper Chicken
- Pound your peppercorns
- In a pan, toast white and black peppercorns for 30 seconds, then remove from heat.
- In a mortar and pestle, add toasted peppercorns and pound for 2 minutes.
- Set aside.
- Stir fry the vegetables and aromatics
- In a pan on medium-high heat, add 3 tablespoons of vegetable oil.
- Once the oil gets hot, add the onions, red and green peppers.
- Fry for 30 seconds, then add garlic and ginger.
- Stir fry for another 30 seconds.
- Cook the chicken
- Add cube-sized or long thin strips of chicken. Cook for 3 minutes or until chicken appears slightly opaque.
- Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce, pepper and butter.
- Stir the mixture well.
- In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water together, then add into the pan.
- Stir for another minute, then remove from heat.
- The cornstarch mixture helps thicken the sauce and make it more adhesive.
Plate and Serve!
Serve the Stir Fried Black Pepper Chicken on a bed of fluffy white rice or quinoa. Garnish with finely chopped scallions and enjoy!
Peppered Chicken…..Nigerian Party Style!
Peppered Chicken are basically fried or grilled chicken fried in very rich tomato stew. Peppered Chicken are favourites at Nigerian parties and are absolutely delicious. They are very easy to make and ideal for entertaining guests these summer months. So, if you’ve got barbecues or house parties on your mind this summer, your might want to add these finger-licking goodness to the menu, maximum satisfaction guaranteed!
This peppered chicken recipe works just fine with fried/grilled meats, snails and fish as well; throw in some king prawns for double the yum, although I do have a recipe for Peppered Assorted Meats, click HERE to view the recipe.
I had to make peppered chicken for a friend recently and thought to share the recipe with you. I couldn’t get decent photos of the chicken cos they were an impromptu request, I stayed up till 4.am in the morning making these alongside some other delicacies, fancy food photography was the least thing on my mind by the time I was done….LOL
Now, peppered chicken, let’s get started…..
Ingredients ( For 20 Chicken drumsticks)
1 can plum tomatoes/ 3 big tomatoes
21/2 cooking spoon cooking oil
2 red bell peppers
2 big onions
2-3 scotch bonnet
1 tablespoon minced ginger
11/2 cups chicken/beef stock
3 cloves garlic
70 grams tomato purée
1/2 teaspoon curry
1/2 teaspoon thyme
Salt to taste
Clean and rinse the chicken thoroughly. Transfer into a big pot, season with onions, curry, thyme, pepper, bullion cubes and salt…
Tip: I always prefer to marinate my chicken overnight with knorr chicken cubes, garlic powder, mixed herbs, Aromat seasoning and a teeny bit of sunflower oil. This helps to enhance the flavour. After marination, You’ll still need to season your chicken again before cooking, makes sure it’s as flavourful as possible. The stock will be used in the preparation of the stew.
Peppered Chicken is a great addition to your Nigerian party food. It comes to the rescue when you have one or two friends visiting. It’s surely a great snack to catch up on the latest gist or watch a football match over, with some chilled drinks to wash it down.
Serve your Jollof Rice with Peppered Chicken and watch your family lighten up over the dinner table.
Peppered Chicken is indeed the popping red, spicy answer to the basic Grilled Chicken.
- 1.2kg chicken
- 2 tatashe peppers
- 1-2 Scotch bonnet peppers or habanero peppers
- 2 onions
- 1 cooking spoon vegetable oil
- 6 small stock cubes
- 1 tablespoon thyme
- Salt (to taste)
Notes on the ingredients
- Use hard chicken (hen) because the taste is richer than that of the soft chicken (cockerel or rooster).
- Tatashe peppers are Nigerian spicy red pointy peppers. Outside Nigeria, use Tribelli peppers (Pimentos Tribelli in Spanish). The peppers produce a popping red juice when blended making it a great alternative to our Nigerian Tatashe. The only difference is that Tribelli peppers are not spicy. Tribelli peppers are sold under different brand names in different countries.
- The Scotch bonnet peppers (alternative habanero peppers) is atarodo, ose oyibo or atarugu. Its job is to add more bite to the tatashe. If you do not like spicy hot food, you can use only tatashe. I use a combination of Tribelli peppers and scotch bonnet because Tribelli peppers are not hot and if you want to use only scotch bonnet peppers for this, the peppered chicken will be too spicy and you will not enjoy it even if you love spicy food.
- The thyme should have fine particles. I add the thyme from a shaker that has tiny holes so that only the tiniest particles pass through.
- One of the onions is for cooking the chicken while the other is for garnish. Use red onions for garnish.
Before you prepare the Peppered Chicken
- Cut one of the onions into tiny pieces and cut the other into thin slices.
- Remove the seeds from the tatashe or Tribelli peppers, cut them (as well as the scotch bonnet peppers) into small pieces and blend with a hand blender. The blending should be coarse not smooth (see video). Any blender that allows you to grind the pepper without adding water should do. For a normal blender, add just enough water to help the blades of your blender move.
- Clean the chicken. Cut them into desireable sizes if you bought whole chicken. Place in a bowl and add the thyme, diced onions and stock cubes (crushed). Massage the seasoning and spices into the chicken with your hands, cover and put in the fridge to marinate for at least 1 hour.
Directions for making Peppered Chicken
- When the chicken has marinated for 1 hour, place in a pot, pour some water and start cooking. I add water because I use a pressure cooker. If using a normal pot, just start cooking and by the time it starts to boil, water will seep out from the chicken.
- When the chicken is done, take them out and grill/broil in the oven at 180°C (350F) till golden all over. If you are preparing another meal on the same day (say Nigerian Jollof Rice), use the chicken stock (water from cooking the chicken), to prepare it. If you are just preparing Peppered Chicken to serve with a chilled drink, put the chicken stock in your freezer, chicken stock always comes in handy when you are preparing another meal.
- Pour the vegetable oil in a dry pot and heat it up.
- Add the pepper blend and start frying on low to medium heat till all the water dries up.
- Add the grilled/broiled peppered chicken and stir very well with a spatula till the popping red peppers have coated every inch of the chicken. Add salt at any time if necessary.
- That’s it!