Spicy Black Pepper Chicken with Jasmine Rice & Fresh Cucumber-Tomato Salad

When you’re craving something bold, fragrant, and perfectly balanced, look no further than Spicy Black Pepper Chicken with Jasmine Rice & Fresh Cucumber-Tomato Salad. This dish combines the fiery kick of freshly ground black pepper with tender chicken pieces, creating a sauce that’s savory, slightly sweet, and intensely aromatic. Paired with fluffy jasmine rice and a crisp cucumber-tomato salad, it becomes a complete meal that satisfies both spice lovers and fans of fresh, vibrant flavors.

The inspiration for this dish draws from Asian stir-fry traditions, where black pepper is often used as the star seasoning rather than just a supporting spice. By pairing it with jasmine rice, which has a naturally floral aroma, and a refreshing salad, this recipe strikes the perfect balance between heat, comfort, and freshness. It’s a dish that works beautifully for weeknight dinners yet feels special enough for entertaining.

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Why You’ll Love This Recipe

• Flavor-packed: Bold black pepper, garlic, and soy create a sauce that’s irresistible.
• Balanced meal: Jasmine rice and fresh salad complement the spicy chicken perfectly.
• Quick and easy: Ready in under 40 minutes.
• Customizable: Adjust spice levels, swap veggies, or use different proteins.
• Restaurant quality at home: Tastes like a takeout favorite but healthier and fresher.

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Ingredients You’ll Need

For the Spicy Black Pepper Chicken

• 1.5 pounds (700 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 1 bell pepper (red or green), sliced
• 3–4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2–3 teaspoons freshly ground black pepper (adjust to taste)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce (for color and richness)
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon sugar or honey
• 1/4 cup chicken stock or water
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)
• Salt to taste
• Green onions for garnish

For the Jasmine Rice

• 2 cups jasmine rice
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon butter or oil

For the Fresh Cucumber-Tomato Salad

• 2 cups cucumber, sliced
• 1.5 cups cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh cilantro or parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice or rice vinegar
• Salt and pepper to taste

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Step-by-Step Instructions

Step 1: Cook the Jasmine Rice

1. Rinse the jasmine rice under cold water until the water runs clear.
2. Combine rice, water, salt, and butter in a pot.
3. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
4. Turn off heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Step 2: Make the Cucumber-Tomato Salad

1. In a large bowl, combine cucumber slices, halved cherry tomatoes, and red onion.
2. Add cilantro, olive oil, lime juice, salt, and pepper.
3. Toss well and chill in the fridge until ready to serve.

Step 3: Prepare the Spicy Black Pepper Chicken

1. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Add chicken pieces and sear until lightly browned, then set aside.
3. In the same pan, sauté garlic and ginger until fragrant.
4. Add onions and bell peppers, stir-frying until slightly softened.
5. Return chicken to the pan. Sprinkle with freshly ground black pepper.
6. Stir in soy sauce, oyster sauce, dark soy sauce, vinegar, and sugar. Mix well.
7. Add chicken stock and simmer for 5 minutes.
8. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer until glossy.
9. Taste and adjust seasoning, then garnish with green onions.

Step 4: Assemble and Serve

1. Scoop a portion of jasmine rice onto each plate.
2. Add a generous serving of spicy black pepper chicken.
3. Serve cucumber-tomato salad on the side for a refreshing contrast.

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Tips for Success

• Freshly ground pepper is key: Pre-ground pepper won’t deliver the same punch. Use a coarse grind for best results.
• Balance the flavors: The sweetness from sugar and the tang from vinegar balance the heat of the pepper.
• Use a hot wok: High heat stir-frying gives the chicken that restaurant-style sear.
• Don’t overcook chicken: Keep it juicy by cooking just until tender.
• Salad freshness: Add lime juice just before serving to keep vegetables crisp.

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Variations to Try

• Protein swaps: Try shrimp, beef, or tofu instead of chicken.
• Extra veggies: Add broccoli, snow peas, or zucchini for more crunch.
• Low-carb option: Serve with cauliflower rice instead of jasmine rice.
• Sweet-spicy twist: Add pineapple chunks for a burst of sweetness.
• Nutty garnish: Top with roasted cashews or peanuts for texture.

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Health Benefits

This dish isn’t just flavorful—it’s nourishing too:

• Chicken: Lean protein that supports muscle repair and satiety.
• Black pepper: Rich in antioxidants and aids digestion.
• Jasmine rice: Provides clean carbohydrates and pairs well with spicy dishes.
• Cucumber & tomato salad: Adds hydration, vitamins, and fiber for balance.

This combination makes for a wholesome meal that satisfies cravings while delivering nutrients your body will thank you for.

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Nutritional Breakdown (Per Serving Approximate)

• Calories: 590
• Protein: 36 g
• Carbohydrates: 65 g
• Fat: 20 g
• Fiber: 4 g
• Sugar: 7 g

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The Cultural Story Behind Black Pepper Chicken

Black pepper has a fascinating culinary history. Once called “black gold,” it was one of the most traded spices in the world, shaping global trade routes and cuisines. In Asian cooking, black pepper is more than a seasoning—it’s often the central flavor.

Chinese black pepper chicken and Indian black pepper curries both highlight the spice’s warmth and depth. This recipe draws from those traditions while balancing spice with a refreshing salad and fragrant rice. It’s an example of how ancient ingredients continue to inspire modern comfort food.

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Serving Suggestions

This meal works beautifully on its own, but you can elevate it further:

• Appetizers: Start with spring rolls or miso soup.
• Drinks: Pair with iced jasmine tea, sparkling water with lime, or a crisp Riesling.
• Dessert: Finish with mango sticky rice or fresh fruit salad.

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Storing and Meal Prep Tips

• Chicken: Store in the fridge for up to 3 days. Reheat gently on the stovetop.
• Rice: Keep in an airtight container for up to 4 days. Reheat with a splash of water.
• Salad: Best enjoyed fresh but can be prepped a few hours ahead.

For meal prep, store each component separately and assemble just before eating.

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Frequently Asked Questions

1. Can I use pre-ground pepper?
You can, but freshly ground pepper delivers much better flavor and aroma.

2. What if I don’t have oyster sauce?
Substitute with extra soy sauce plus a dash of fish sauce or hoisin.

3. Is this dish very spicy?
It has a bold heat from black pepper, but it’s different from chili spice—more warming than fiery.

4. Can I use brown rice instead of jasmine?
Yes! Brown rice adds more fiber and nutrients, though it has a chewier texture.

5. Can I make it vegetarian?
Absolutely—swap chicken for tofu or mushrooms and use vegetable stock instead of chicken stock.

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Final Thoughts

Spicy Black Pepper Chicken with Jasmine Rice & Fresh Cucumber-Tomato Salad is a dish that delivers everything—heat, comfort, freshness, and balance. The bold black pepper sauce clings to tender chicken, jasmine rice provides a soothing base, and the crisp salad refreshes your palate with every bite.

It’s the perfect recipe for when you want something satisfying yet bright, quick enough for a weeknight but impressive enough for guests. Once you try it, this dish will become a staple in your rotation—proof that simple ingredients, when combined thoughtfully, can create a truly extraordinary meal.

So grab your pepper grinder, fire up the wok, and bring this vibrant, flavorful dish to your table tonight.

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