Pepper Chicken And Pork Casserole Recipe

Marinate proteins

In a large bowl combine the chicken pieces and pork cubes. Add soy sauce, rice wine, cornstarch, 1 tsp freshly ground black pepper and 1/2 tsp salt. Toss until evenly coated. Let sit at room temperature for 15 minutes or refrigerate up to 1 hour.

Prepare the vegetables: slice the onion and bell peppers, mince the garlic, grate the ginger, and slice the scallions. Keep the white and green parts of scallions separate if you prefer to use whites for cooking and greens for garnish.

In a bowl whisk together chicken stock, oyster sauce, hoisin sauce, dark soy sauce, rice vinegar, brown sugar and sesame oil until smooth. Set aside. In a small cup mix 1 tsp cornstarch with 1 tbsp water to make a slurry and set aside.

Brown the proteins

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet or Dutch oven over medium-high heat and add 1 tbsp neutral oil. When shimmering, add half the marinated pork and chicken pieces in a single layer (do not overcrowd). Sear without moving for 2 minutes, then stir and cook another 2 minutes until lightly browned but not fully cooked through. Remove to a plate and repeat with remaining 1 tbsp oil and remaining meat.

Sauté aromatics and vegetables

Reduce heat to medium. Add the onion and the white parts of the scallions to the skillet; sauté 3 minutes until softened. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add sliced red and green bell peppers and cook 2–3 minutes until they begin to soften but still hold shape.

Combine meat and sauce

Return all browned meat to the skillet, stir to combine with vegetables. Pour the prepared sauce over the meat and vegetables, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer for 1–2 minutes.

Thicken and finish on stovetop

Give the cornstarch slurry a quick stir, then drizzle it into the simmering sauce while stirring. Continue to simmer 1–2 minutes until sauce thickens to a glossy coating. Taste and adjust seasoning with remaining salt and up to 1 tsp freshly ground black pepper, as desired.

Bake casserole (optional but recommended)

If using a Dutch oven or ovenproof skillet, top with small pats of the optional butter for richness. Transfer uncovered to the preheated oven and bake 12–15 minutes until pork is cooked through (internal temp 145–160°F depending on cut) and chicken reaches 165°F. The bake melds flavors and finishes cooking gently. If not using an oven, cover and simmer on low for 8–10 minutes until done.

Rest and garnish

Remove from oven, let rest 5 minutes. Sprinkle sliced scallion greens and chopped cilantro over the top, and add a squeeze of lime if using. Give one final grind of black pepper to taste.

Spoon the pepper chicken and pork casserole over steamed jasmine rice or toss with cooked noodles. Serve hot with lime wedges on the side and extra black pepper available.