Black Pepper Chicken with Bean Sprouts
Black Pepper Chicken with Bean Sprouts
This recipe combines the bold flavor of black pepper chicken with the fresh crunch of bean sprouts. It’s a quick and healthy stir-fry, perfect for a weeknight dinner.
Nutritional Information Per Serving
Calories
320 kcal
Ingredients For the Chicken:
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Chicken breast or thighs 500g (1 lb), boneless, skinless, cut into bite-sized strips
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Soy sauce: 1 tbsp, for marinating
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Cornstarch: 1 tsp
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Vegetable oil: 1 tbsp, for stir-frying
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Onion: 1 medium, thinly sliced
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Bell pepper (green or red) 1, sliced
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Garlic cloves: 3, minced
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Freshly ground black pepper: 1 tbsp, adjust to taste
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Soy sauce: 2 tbsp, for sauce
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Oyster sauce: 1 tbsp
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Sugar: 1 tsp
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Rice vinegar or Shaoxing wine: 1 tbsp, optional for extra flavor
Ingredients For the Bean Sprouts:
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Fresh bean sprouts: 200g (7 oz)
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Sesame oil: 1 tsp
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Soy sauce: 1 tsp
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A pinch of salt
Ingredients For the Bean Sprouts:
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Sliced spring onions
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Sesame seeds (optional)
Instructions
1. Marinate the Chicken:
- In a bowl, combine the chicken strips with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10-15 minutes while you prepare the other ingredients.
2. Prepare the Sauce:
- In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 tablespoon of rice vinegar or Shaoxing wine (if using), and the freshly ground black pepper. Set aside.
3. Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the marinated chicken and stir-fry for 5-7 minutes until the chicken is fully cooked and lightly browned. Remove the chicken from the pan and set aside.
4. Cook the Vegetables:
- In the same pan, add the sliced onions and bell peppers. Stir-fry for 2-3 minutes until softened.
- Add the minced garlic and stir for another 30 seconds until fragrant.
5. Add the Chicken and Sauce:
- Return the cooked chicken to the pan.
- Pour in the black pepper sauce mixture and stir everything together. Let it cook for another 2-3 minutes, ensuring the chicken is coated in the sauce and heated through.
6. Stir-Fry the Bean Sprouts:
- In a separate pan, heat 1 teaspoon of sesame oil over medium heat.
- Add the bean sprouts and stir-fry for 1-2 minutes until they are slightly softened but still crunchy.
- Season with a pinch of salt and 1 teaspoon of soy sauce.
7. Serve:
- Plate the black pepper chicken and spoon the bean sprouts alongside or on top.
- Garnish with sliced spring onions and sesame seeds if desired.
Serving Suggestions:
Serve this black pepper chicken with bean sprouts alongside steamed jasmine rice or noodles. You can also pair it with a light cucumber salad or stir-fried greens like bok choy for added crunch.
Nutritional Breakdown:
Chicken Breast: Chicken is a high-protein, lean meat. A 125g serving provides about 25-30g of protein.
Vegetables (Onions, Bell Peppers, Bean Sprouts): These add fiber, vitamins (like vitamin C), and potassium, but they are low in calories. Bean sprouts also add some plant-based protein.
Sauces (Soy Sauce, Oyster Sauce, etc.): These contribute to the sodium content and provide a small amount of carbohydrates from sugar. Soy sauce is relatively high in sodium.
Black Pepper: Adds flavor but does not contribute significantly to the calorie or nutrient count.
Disclaimer
Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them.
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