J. D. Ralphs’ Black Pepper Chicken Recipe
This is a pretty easy stir-fry meal; it cooks relatively quickly and doesn’t require much prep time. I enjoy it most when served over rice. It can be done with less pepper/chicken, but I was cooking for several people when I made it last.
I used:
- 4 Bell Peppers (one green, one red, one yellow and one orange pepper)
- Hot Chili Oil
- Sesame Seed Oil
- Trader Joe’s Black Pepper Sauce
- 2 Chicken Breasts
- 2 Cups of Water
- Lots of Black Pepper
- Garlic
- 1 Yellow Onion
The order here doesn’t matter a whole lot, but I will present it as if it does. First slice your peppers long ways creating long strips of pepper as best you can. Then toss them into your Wok or frying pan. Next, cut your onion and place about half a yellow onion in the wok cut up with the peppers. Pour on your chili oil and sesame oil as you see fit. I added a teaspoon of Garlic and about 1-2 tablespoons of Trader Joe’s Black Pepper Sauce. Then add water to dilute the sauce and make a nice sea of flavor for your peppers to simmer in.
Do not add heat until after you have added the chicken. I typically grill my chicken prior to adding it, but you could just as easily cook your chicken in with the peppers. Add as much black pepper you like, let the water boil down (or keep some as a sauce) and the meal is done as soon as the peppers are cooked to your liking! Below are some pictures of the last time I cooked this meal.
