If you love quick and flavorful Japanese restaurant meals, my Japanese Chicken Pepper Rice is the perfect recipe to try! I crafted this dish with juicy pan-seared chicken, fluffy rice, and buttery corn all drizzled in my homemade pepper sauce inspired by the famous Pepper Lunch restaurants. It’s simple, ready in just 10 minutes, and tastes just as amazing as dining out—once you try it, you’ll be making this one on repeat!
Why I Love This Recipe
I crafted this Japanese Chicken Pepper Rice to bring the flavor of Japan’s popular Pepper Lunch restaurant right to your kitchen! This quick and easy lunch plate features pan-seared chicken served over hot rice with buttered corn, then drizzled with my handcrafted Pepper Lunch Sauce—made from real ingredients used in at Pepper Lunch just like in my Beef Pepper Plate, Japanese Pepper Steak, Pepper Pork Plate and Pepper Shrimp Plate recipes. The sauce is what makes it truly special, perfectly balancing sweet, savory, and peppery flavors that complement the garlic-seared chicken!
This is my go-to 10-minute meal for anyone craving an authentic Pepper Lunch-style dish without leaving home. Trust me, once you taste it, you’ll be making this on repeat just like my Beef Pepper Rice!
Ingredients
Ingredients
- 1/2 lbs Chicken – cubed boneless and skinless chicken thigh in bite size pieces. Chicken breast can be instead if preferred.
- 1 tsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/4 tsp Salt – salt to season the chicken.
- 1/8 tsp Black Pepper – ground black pepper to season the chicken.
- 2 Cups Rice – I recommend freshly made steamed white rice, but you can use your preferred rice.
- 2 tbsp Corn – canned corn kernals or fresh corn. Used as topping of the rice.
- 1/2 tbsp Butter – salted or unsalted. Used to mix with corn.
- 1 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps give the pepper sauce umami flavors
- 1 tsp Sweetener – use your preferred sweetener.
- 1/2 tsp Black Pepper – ground. Gives the signature flavor found in the pepper sauce.
- 1 Clove Garlic– freshly grated garlic used in the sauce.
🍶 Mirin Note
While Mirin is traditionally used to make the Japanese pepper sauce, I’ve considered that mirin might not be readily available in all areas. To accommodate this, the recipe modifies the ratio of Japanese sake and sweetener.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
Step 1 Start by heating Japanese sake in a skillet and let it boil for about 15 to 20 seconds to cook off the alcohol.
🍶 Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 2 In a small bowl, mix the boiled sake with soy sauce, sweetener, grated garlic, and black pepper to make the sauce.
💡 Sauce Pro Tip
For optimal results, Rest the Sauce for 10-15 Minutes at room temperature before using it. This allows the flavors to meld together perfectly, enhancing the overall taste of your dish.
Step 3 Combine corn kernels and butter in a microwave-safe bowl, cover, and microwave for 15 to 25 seconds until the butter melts. Spoon the buttered corn over a bed of rice on a plate.
Step 4 Heat a little cooking oil in a large skillet over medium heat. Once hot, add the cubed chicken and sprinkle with a pinch of salt and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is browned and cooked through.
Step 5 Place the cooked cubed chicken on top of the rice, drizzle with the sauce, and serve.
🍽️ Serving Pro Tip
For serving, you have two options: you can either Mix Everything Together and drizzle the sauce on top, or simply Drizzle the Sauce on Top and enjoy without mixing. Both methods offer a delightful way to enjoy the flavors of the dish, allowing you to customize your experience based on your preference.
🌿 Garnishing Pro Tip
For a finishing touch, garnish your dish with fresh chopped Green Onions and Toasted Sesame Seeds.
Recipe Variations
For a classic variation, try using thinly sliced beef instead of chicken to make a Beef Pepper Plate, just like the one served at Pepper Lunch restaurants. If you’re craving something heartier, swap in thin-cut steaks to create a Japanese Pepper Steak version that’s rich, savory, and full of bold flavor – or sliced pork for a tasty Pepper Pork Plate. For a lighter seafood twist, use peeled shrimp to make a Pepper Shrimp Plate, which pairs perfectly with the same homemade Pepper Lunch Sauce.
Pairing Recommendations
This plate pairs perfectly with a fresh salad tossed in a savory Japanese-style dressing like my Soy Sauce Dressing or Japanese Ginger Dressing. The crisp, refreshing flavors of the salad balance the rich, peppery sauce of the chicken beautifully. For a cozy touch, serve it alongside a warm bowl of Miso Soup or Japanese Chicken Soup.
Frequently Asked Questions
Can I use chicken breast instead of chicken thigh for this recipe?
Yes, chicken breast works fine, but chicken thigh gives a juicier texture and richer flavor. If you use breast, be sure not to overcook it to keep it tender.
How spicy is the pepper sauce, and can I adjust it?
The sauce has a mild peppery kick, but you can easily adjust it by adding more or less black pepper to match your taste.
Can I make the pepper sauce ahead of time?
Yes, you can make the sauce in advance and store it in an airtight container in the fridge.
Storage Tips
Store leftover in an airtight container in the refrigerator for 2-3 days. Unused sauce can also be stored in an airtight container for 14-21 days.
Other Recipes You Might Like
Watch How To Make It
Japanese Chicken Pepper Rice
Ingredients
Chicken
- 1/2 lbs Chicken Thigh cubed into bite sized pieces
- 1 tsp Neutral Cooking Oil oil with no taste
- ¼ tsp Salt
- ⅛ tsp Black Pepper
- 2 Cups Rice
- 2 tbsp Corn Kernels
- 1/2 tbsp Butter
Sauce
- 1 tbsp Soy Sauce
- 2 tbsp Japanese Sake
- 1 tsp Sweetener your preferred sweetener
- 1/2 tsp Black Pepper
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Heat Japanese sake in a skillet and let it boil for about 15 to 20 seconds to cook off the alcohol.
- In a small bowl, combine the boiled sake with soy sauce, sweetener, grated garlic, and black pepper to make the sauce.
- Mix corn kernels and butter in a microwave-safe bowl, cover, and microwave for 15 to 25 seconds until the butter melts. Spoon the buttered corn over a bed of rice on a plate.
- Heat a little cooking oil in a large skillet over medium heat. Once hot, add the cubed chicken and season with a pinch of salt and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Place the cooked chicken on top of the rice, drizzle with the sauce, and serve warm.
Nutrition
*Values Based Per Serving
