The Pepper Garlic Grind
Bring bold, zesty flavors to your table with "The Pepper Garlic Grind," a quick and versatile stir-fry recipe that's perfect for weeknight dinners or meal prep. This dish combines tender bites of chicken—or your protein of choice, such as tofu, beef, or shrimp—with a rich, peppery garlic sauce, loaded with colorful bell peppers and aromatic onions. Coarsely ground black peppercorns lend an earthy kick, balanced with the umami depth of soy and oyster sauces, while a touch of cornstarch ensures the sauce coats every morsel beautifully. Ready in just 35 minutes, this one-pan wonder pairs perfectly with steamed jasmine rice or noodles, making it a satisfying yet simple option for busy nights. Packed with flavor and highly customizable, "The Pepper Garlic Grind" will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 grams Chicken breast (or protein of choice: tofu, beef, shrimp)
- 2 teaspoons Black peppercorns
- 4 Garlic cloves (finely minced)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 1 Onion (thinly sliced)
- 2 Bell peppers (sliced into strips)
- 2 stalks Green onions (chopped)
- 2 tablespoons Water
- 0.25 teaspoons Salt
Instructions
Cut the chicken (or chosen protein) into bite-sized pieces and set aside.
Using a mortar and pestle or a spice grinder, coarsely grind the black peppercorns until fragrant but not powdery.
In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and water to create a slurry. Set this sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Sear the chicken pieces on both sides until lightly golden and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of oil to the same skillet. Sauté the minced garlic until fragrant, about 30 seconds.
Add the sliced onion and bell peppers to the skillet. Cook for 3-4 minutes until softened but still crisp.
Return the cooked chicken to the skillet. Sprinkle the coarsely ground black pepper evenly over the mixture and toss to coat.
Pour the prepared slurry into the skillet and stir continuously to coat the ingredients in the sauce. Allow the sauce to simmer and thicken, about 2-3 minutes.
Taste and adjust seasoning with salt, if needed.
Turn off the heat and garnish with chopped green onions before serving.
Serve hot with steamed jasmine rice or noodles for a complete meal.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.6 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 149 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
