Ingredients
Scale
- 2 tablespoons whole long black pepper
- 500g chicken or tofu, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Fresh herbs for garnishing (optional)
Instructions
- Prepare the long black pepper by coarsely grinding the peppercorns using a mortar and pestle or spice grinder.
- In a large skillet, heat the olive oil over medium heat, then sauté the chopped onions and minced garlic until fragrant.
- Add the diced chicken or tofu to the skillet, cooking until browned. Stir in the sliced bell peppers and freshly ground long black pepper.
- Cook for an additional 5 minutes, adjust seasoning with salt, and serve hot garnished with fresh herbs if desired.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed rice, quinoa, or salads.
- Feel free to customize by adding your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg