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

A bold and flavorful black pepper chicken served over fragrant jasmine rice with a refreshing cucumber-tomato salad.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken thighs sliced thin
  • 1 tbsp black pepper freshly cracked
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil

Equipment

  • Large skillet or wok
  • Saucepan
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Cook jasmine rice according to instructions.
  2. Marinate chicken with sauces, pepper, and cornstarch for 15 minutes.
  3. Sauté garlic and ginger, then cook chicken until browned and cooked through.
  4. Prepare cucumber tomato salad and chill.
  5. Serve chicken over rice with salad on the side.

Notes

Adjust pepper quantity to control spice level. Store salad separately for freshness.