Black Pepper Chicken Bowl
This is a flavorful, balanced dish that highlights lean protein, colorful vegetables, and aromatic seasonings.
Servings 4 (click to scale)
Calories 330kcal
Ingredients
For the Chicken & Vegetables
- 12 oz chicken breast cut into strips
- 1 Tbsp cornstarch
- 1 Tbsp cooking sherry
- 2 1/2 Tbsp soy sauce
- 2 Tbsp cooking sherry
- 1 Tbsp cornstarch
- 2 tsp black pepper cracked
- 1 1/2 Tbsp granulated sugar
- 1 Tbsp cooking oil
- 1 Tbsp fresh ginger minced
- 2 Tbsp fresh garlic minced
- 1 cup yellow onion thinly sliced
- 1 cup green bell pepper thinly sliced
- 1 cup red bell pepper thinly sliced
- 1 cup chicken broth
For the Bowls
- 2 cups jasmine rice cooked
- 1/2 tsp black pepper cracked
Instructions
For the Black Pepper Chicken & Vegetables
- In a mixing bowl, combine sliced chicken with sherry (first measurement) and cornstarch. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
- Combine soy sauce, sherry, corn starch, cracked black pepper, and sugar in a mixing bowl. Mix well and set aside
- Heat oil in a large skillet over medium-high heat. Add the marinated chicken strips to the pan in a single layer. Sear the chicken on all sides until golden brown, about 5 minutes. Remove the chicken from the pan. Add the ginger and garlic and sauté until fragrant. Then, stir in the onions and bell peppers, and sauté for 5 minutes. Stir in the sauce mixture, chicken broth, and seared chicken. Cook for another 5-10 minutes until the sauce has thickened and coats the back of a spoon. Remove from heat.
To Assemble the Bowl
- Scoop 1/2 cup of cooked jasmine rice into the bottom of an entree bowl.
- In the center of the rice, portion 1 cup of black pepper chicken with vegetables.
- Garnish with a pinch of cracked black pepper.
Nutrition
Calories: 330kcal | Carbohydrates: 45g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Sodium: 679mg | Fiber: 3g
