Tuesday Tastings | Chicken Pepper Steak & Rice

Since childhood, Pepper Steak and rice was a true favorite of mine.  And I believe I’ve said this before but I’ve gotten most of my cooking skills from my father as my mom wasn’t much of a cook.  This particular dish, though,  was mom’s specialty and was always perfection.  I looked forrward to each time she made it and thinking back, I don’t think she made it as often as she should have.

When Chief and I first began dating, I was all about making a great impression and I remember one day he’d asked me if I knew how to make pepper steak to which I replied, “yes”.  But moments later, I could be found hunkering down in the closet and whispering over the phone to my mom.  “Ma, how do you make pepper steak?!”
So today, I share with you a recipe I can’t take complete credit for because mom sure did save the day some years ago.  Over the years, I have tweaked and adapted this recipe to make it my own kind of perfect.  Instead of using top round steak or sirloin, I am always more inclined to use chicken because I have made it my goal to seriously limit my family’s beef intake.  Check it out below:

Chicken Pepper Steak

Prep Time: 15 min. | Cook Time 35 min. 

1 1/2lb thin-sliced chicken breasts 
1 tbsp paprika 
3 tsp salt
1 tsp black pepper
1/2 tsp ground cayenne
2 tbsp butter 
2 garlic cloves, minced
1 1/2 cups chicken broth
1 yellow onion, sliced 
2 green peppers, sliced (if you’d like to add a little visual interest use 1 red pepper and 1 green pepper)

2 tbsp cornstarch 
1/4 cup water  (room temperature)
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1 capful of distilled white vinegar

3 cups cooked rice 

Directions 
1. While the rice is cooking according to package directions, melt the butter in a large skillet over medium heat
2. Once the butter is melted, add in the garlic and stir for one to two minutes to release flavor
3. Add the chicken & season with the paprika, salt, black pepper & cayenne. Continue to stir and cook just until chicken is no longer pink.
4. Add broth and simmer covered for 10 minutes 
5. Stir in onions and green peppers, cover and continue to simmer for 10 more minutes 
6. In a bowl, desolve the cornstarch into the water and then add the Worcestershire, soy sauce & vinegar and stir into meat mixture
7.  Continue stirring for about 2 minutes or until the sauce has thickened
8. Serve over rice

*If you’d still like to use beef for this recipe, simply sub out the chicken breasts & chicken broth and use top round or sirloin steak & beef broth instead.







A Note from PrettyChef:  I’m one of those people who don’t measure when they cook as cooking is something that you feel.  For all my recipes, I work with spices and ingredients that I’m very familiar with so that I can always achieve the texture, taste, color & smell that I’m looking for as the end result.  With that said, all measurements provided in the recipes on this blog are approximate.
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