Black Pepper, often referred to as the “king of spices,” it comes from the dried, unripe fruit of the native Indian plant Piper nigrum. Both whole black peppercorns and ground black pepper are commonly used in cooking. Some of its benefits include: high in antioxidants, has anti-inflammatory properties, may benefit your brain, improves blood sugar control, lowers cholesterol levels, etc.

Ingredients:
500 gms chicken cubed
1/2 cup corn starch (save 1 tbsp for the sauce)
4-5 garlic pods chopped
1/2 cup onions cubed
1/2 cup bell peppers cubed
1-2 green chilies slit
1-2 tsp (or more if needed as per taste) black pepper powder
2-3 green onions julienned
1 tsp ajinomoto
1-2 tbsp soya sauce
Oil
Salt
Water

Method:

• In a bowl mix together chicken piece, salt, freshly crushed black pepper & corn starch (saving one tbsp for the sauce later) till pieces are well coated. Heat sufficient oil in a wok on medium heat & fry the chicken till golden brown & cooked. Set aside to use later.
• In a separate wok or pan, heat 1-2 tbsp of oil on medium to high flame & saute the garlic with onions till translucent.
• Add the green chilies, bell peppers & fry for another 2-3 minutes. Once soft add black pepper powder, ajinomoto & soya sauce & mix together.
• In a small bowl mix 1 tbsp of corn starch with 1/2 cup of water, add this to the wok to make a thick sauce.
• Mix the sauce well & add the fried chicken pieces to it. Toss the chicken making sure all pieces are coated with the black pepper sauce. Taste for salt & add freshly crushed black pepper if you need more spice.
• Garnish with green onions & serve hot with Fried Rice or Hakka Noodles