Chicken Black Pepper with Rice
Makan Tengah Hari • Malaysia
How to Make Chicken Black Pepper with Rice (Traditional & Healthy Version)
Chicken Black Pepper with Rice is a beloved Malaysian lunchtime staple, blending tender ayam (chicken) with aromatic black pepper sauce, served atop fluffy nasi putih (white rice). This dish reflects Malaysia’s multicultural culinary influences, commonly enjoyed in kopitiam cafes and home kitchens. The black pepper sauce is fragrant and savory, infused with local flavors like bawang putih (garlic), cili merah (red chili), and a hint of lemongrass for freshness. The combination of juicy chicken, wholesome rice, and vibrant vegetables makes it both comforting and richly satisfying. In Malaysia, Chicken Black Pepper with Rice is a popular choice for busy professionals and families alike. It’s easy to prepare, allowing customization with local ingredients such as daun pandan (pandan leaf) for aromatic rice or a squeeze of limau nipis (lime) for a fresh finish. This healthy version highlights lean chicken breast, minimal oil, and plenty of vegetables, offering a lighter option suitable for calorie-conscious eaters. Its balanced flavors and nourishing ingredients make it a great choice for lunch, especially in Malaysia’s warm climate where lighter, spiced dishes are preferred.
Bahan-bahan(untuk 1 plate with 120g chicken and 1 cup rice per serving)
- 240g Chicken breast (ayam, skinless, boneless)
- 2 teaspoons Black pepper (lada hitam, freshly cracked)
- 2 cups cooked White rice (nasi putih, steamed with pandan leaf)
- 1 medium Onion (bawang besar, sliced)
- 3 cloves Garlic (bawang putih, minced)
- 1 small Red bell pepper (cili merah, sliced)
- 1 cup Broccoli (fresh, cut into florets)
- 2 tablespoons Soy sauce (kicap masin, low sodium preferred)
- 1 tablespoon Oyster sauce (sos tiram, optional for extra umami) - pilihan
- 1 stalk Lemongrass (serai, finely chopped)
- 1 leaf Pandan leaf (daun pandan, for rice aroma) - pilihan
- 1 tablespoon Cooking oil (canola or sunflower)
Arahan
- 1
Rinse and cook white rice with a pandan leaf for added aroma. Set aside.
15 minutes
Use a rice cooker for perfect nasi putih texture.
- 2
Slice chicken breast into bite-sized pieces. Season with half the black pepper and a pinch of salt.
3 minutes
Marinate briefly for more flavorful ayam.
- 3
Heat oil in a non-stick pan. Add garlic, onion, and lemongrass. Stir-fry until fragrant.
3 minutes
Avoid high heat to prevent burning bawang putih.
- 4
Add chicken to the pan. Stir-fry until lightly browned and cooked through.
5 minutes
Do not overcrowd the pan; cook in batches if needed.
Kenapa hidangan ini sihat
Choosing skinless chicken breast and stir-frying with minimal oil makes this dish lower in calories and fat. Including fresh vegetables like broccoli and cili merah increases fiber and micronutrients, making it a balanced meal. This healthy Malaysian recipe is suitable for calorie tracking, weight management, and anyone seeking nutritious lunch options without compromising authentic local flavors.
This Chicken Black Pepper with Rice recipe is rich in protein from lean ayam, providing muscle support with minimal saturated fat. The addition of broccoli and red bell pepper enhances vitamin C, fiber, and antioxidants, supporting immune health and digestion. Using low-sodium kicap masin and minimal oil keeps the sodium and fat content moderate. The rice, cooked with pandan leaf, is a source of carbohydrates for energy, while lemongrass adds antioxidants and anti-inflammatory properties.
Petua
- 💡Tip 1: Crack fresh black pepper for maximum aroma and heat.
- 💡Tip 2: Steaming rice with daun pandan elevates fragrance.
- 💡Tip 3: Stir-fry vegetables quickly to preserve color and nutrients.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stove with a splash of water to keep the chicken moist.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 410.0 kcal |
