Name: Spicy Black Pepper Chicken with Jasmine Rice & Fresh Cucumber-Tomato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp dark soy sauce (optional, for richer color); 1 tbsp rice vinegar; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1 large onion, sliced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 4 cloves garlic, minced; 1 tbsp freshly ground black pepper (adjust to taste); ½ tsp chili flakes (optional, for extra heat); ½ cup chicken broth; 1 tsp sugar; Salt to taste; Fresh scallions, chopped, for garnish; 2 cups jasmine rice, rinsed until water runs clear; 4 cups water; ½ tsp salt; 1 tsp butter or oil (optional); 1 large cucumber, diced; 2 medium tomatoes, diced; ¼ red onion, finely chopped; 2 tbsp fresh cilantro, chopped; 2 tbsp lime juice; 1 tbsp olive oil; Salt and black pepper to taste

Description

There’s something irresistible about the bold kick of freshly cracked black pepper paired with tender, juicy chicken. This dish brings together the warmth of peppery chicken stir-fry, the comforting fluffiness of jasmine rice, and the refreshing crunch of cucumber-tomato salad for balance. Perfect for a quick weeknight dinner or a vibrant weekend meal, it combines spice, comfort, and freshness all on one plate. Inspired by classic Asian-style pepper chicken dishes, this recipe adds a homemade twist that’s both easy and flavorful.

Ingredients

Scale

For the Black Pepper Chicken:

1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce (optional, for richer color)
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp vegetable oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
4 cloves garlic, minced
1 tbsp freshly ground black pepper (adjust to taste)
½ tsp chili flakes (optional, for extra heat)
½ cup chicken broth
1 tsp sugar
Salt to taste
Fresh scallions, chopped, for garnish

For the Jasmine Rice:

2 cups jasmine rice, rinsed until water runs clear
4 cups water
½ tsp salt
1 tsp butter or oil (optional)

For the Cucumber-Tomato Salad:

1 large cucumber, diced
2 medium tomatoes, diced
¼ red onion, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 tbsp olive oil
Salt and black pepper to taste

Instructions

In a mixing bowl, combine chicken with soy sauce, oyster sauce, dark soy sauce (if using), rice vinegar, and cornstarch. Mix well and let marinate for 15 minutes.
Prepare the rice: In a saucepan, bring 4 cups water to a boil. Add rinsed jasmine rice and salt. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes before fluffing with a fork.
While rice cooks, make the salad: Toss cucumber, tomatoes, red onion, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Chill until ready to serve.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until lightly browned, about 5 minutes. Remove chicken from pan and set aside.
In the same pan, add onions, bell peppers, and garlic. Stir-fry for 3–4 minutes until vegetables are slightly tender but still crisp.
Return chicken to the pan. Add freshly ground black pepper, chili flakes, chicken broth, and sugar. Stir well and cook for another 5–7 minutes until chicken is cooked through and sauce thickens slightly. Taste and adjust seasoning with salt if needed.

Serve black pepper chicken hot over jasmine rice, with cucumber-tomato salad on the side. Garnish with scallions.

Prep Time: 20 minutes
Cook Time: 25 minutes