If you’re craving a dish that bursts with bold flavors yet comes together effortlessly, this Easy Black Pepper Chicken Recipe is exactly what you need. Juicy chicken pieces coated in a savory, peppery sauce with vibrant bell peppers make every bite a delightful experience. It’s quick enough for a weeknight dinner but impressive enough to share with friends or family. Trust me, once you try this recipe, it’ll become a cherished staple in your cooking rotation.
Ingredients You’ll Need
The magic of this Easy Black Pepper Chicken Recipe comes from simple, easy-to-find ingredients that each add their own special touch. From tender chicken to a perfect balance of tangy and salty sauces, every component plays a vital role in building those irresistible flavors.
- 1 lb chicken breasts (or thighs), sliced into 1/4” pieces: Using thinner pieces ensures quick, even cooking and juicy texture.
- 1 tablespoon light soy sauce (or soy sauce): Adds a delicate umami base for marinating the chicken.
- 1 tablespoon white grape juice or apple cider vinegar: A bright acidity that tenderizes and freshens the meat.
- 1 tablespoon cornstarch: Helps thicken the sauce and gives the chicken a smooth, glossy finish.
- 1/2 cup chicken broth: Provides a savory liquid foundation for the sauce.
- 2 tablespoons light soy sauce (or soy sauce): Balances saltiness and depth in the sauce.
- 2 tablespoons white grape juice or apple cider vinegar: Adds a touch of tartness to brighten flavors.
- 2 teaspoons dark soy sauce (or soy sauce): Deepens the color and adds a rich, caramel-like umami punch.
- 1 tablespoon cornstarch: Thickens the sauce to silky perfection.
- 1 1/2 tablespoons sugar: Balances the savory and acidic elements with subtle sweetness.
- 2 teaspoons coarsely ground black pepper: The star ingredient—brings bold, spicy heat and aroma.
- 1/8 teaspoon salt: Enhances all the flavors harmoniously.
- 2 tablespoons peanut oil (or vegetable oil): Ideal for stir-frying due to its high smoke point and subtle flavor.
- 1 tablespoon minced ginger: Infuses a zesty warmth that complements the pepper.
- 2 cloves garlic, minced: Adds savory depth and inviting aroma.
- 1/2 white onion, chopped: Softens and sweetens while adding texture.
- 2 bell peppers, chopped (mixed colors recommended): Brings vibrant color and a fresh, crisp bite.
How to Make Easy Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the chicken pieces with soy sauce, white grape juice or apple cider vinegar, and cornstarch in a medium bowl. This simple marinade not only infuses the chicken with flavor but also ensures it stays tender and succulent as it cooks. Let it rest for 10–15 minutes so every bite is packed with just the right balance of tang and umami.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together all the sauce ingredients in a small bowl: chicken broth, soy sauces, grape juice or vinegar, cornstarch, sugar, black pepper, and salt. This flavorful blend will thicken nicely when cooked, coating the chicken and veggies in a luscious, glossy finish. Setting it aside now makes the cooking process smooth and fast.
Step 3: Cook the Chicken
Heat a tablespoon of peanut oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for about one minute until the edges start to brown lightly. Flip each piece and continue cooking for another 30 seconds to one minute, ensuring the chicken is golden but still slightly pink inside for juicy tenderness. Remove the chicken and set aside on a plate. This quick sear locks in flavor without drying out.
Step 4: Stir Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil. Toss in the minced ginger and garlic, stirring until they fill the kitchen with their irresistible aroma. Next, add the chopped onion and colorful bell peppers, stirring for about 20 seconds just until they begin to soften yet retain their freshness and crunch. These vibrant veggies elevate the texture and brighten up the dish visually and flavor-wise.
Step 5: Add the Sauce
Give the sauce mixture a quick stir to dissolve the cornstarch fully before pouring it into the skillet with the vegetables. Stir immediately to prevent lumps and cook for 3 to 5 minutes, until the sauce thickens to coat the back of a spoon perfectly. This silky sauce is where all the flavors mingle and intensify.
Step 6: Combine and Finish
Return the seared chicken to the skillet, stirring gently to coat every piece with that luscious peppery sauce. Once everything is well combined and heated through, turn off the heat. You’ve now created the perfect balance of juicy chicken, crisp veggies, and bold black pepper flavor that defines this Easy Black Pepper Chicken Recipe.
Step 7: Serve
Serve immediately to enjoy the dish at its freshest and most vibrant.
Step 8: Serve
This dish shines best when enjoyed hot, spooned over a bed of fluffy white rice to soak up every drop of the sauce. For a lighter option, try serving it in crisp lettuce wraps to add a refreshing crunch and keep things low-carb.
How to Serve Easy Black Pepper Chicken Recipe
Garnishes
Adding a few fresh garnishes like chopped scallions or a sprinkle of toasted sesame seeds elevates the dish instantly. These little touches add an unexpected burst of texture and an extra layer of flavor that’s simple yet impactful.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or fragrant coconut rice, which complements the peppery sauce beautifully. For a vegetable side, try sautéed bok choy or a crisp cucumber salad that offers a refreshing counterpoint to the spicy richness.
Creative Ways to Present
Take your presentation up a notch by serving the Easy Black Pepper Chicken Recipe in mini pita pockets, turning it into a fun hand-held meal. Alternatively, try layering it over a bed of noodles tossed lightly in sesame oil for an Asian fusion twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Black Pepper Chicken keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to preserve the fresh flavors and vibrant texture of the vegetables.
Freezing
If you want to save this deliciousness for later, you can freeze portions in freezer-safe containers or bags for up to 2 months. However, note that the texture of the bell peppers may soften slightly upon thawing, but the rich flavor will remain intact.
Reheating
Reheat leftovers gently in a skillet over medium heat to maintain the perfect texture and prevent drying out. Adding a splash of chicken broth or water can help loosen the sauce if it thickened too much in the fridge.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Easy Black Pepper Chicken Recipe because they stay moist and tender, plus their richer flavor is a great match for the bold pepper sauce.
Is it possible to make this recipe gluten-free?
Yes. Simply substitute soy sauce with gluten-free tamari or coconut aminos, and ensure your chicken broth does not contain any gluten ingredients. This way, you get all the flavor without compromise.
How can I adjust the spiciness?
If you prefer a milder dish, reduce the amount of black pepper slightly or opt for a finer grind instead of coarse. For an extra kick, you can add a pinch of chili flakes or fresh sliced chili peppers during the vegetable stir-fry.
What are good alternatives to bell peppers?
If bell peppers aren’t your favorite, you can swap them with snap peas, broccoli florets, or zucchini slices. These vegetables add a nice crunch and absorb the sauce beautifully, keeping the dish fresh and colorful.
Can I prepare any parts of this recipe in advance?
Definitely! You can marinate the chicken up to 12 hours ahead to deepen flavor. Just keep it refrigerated until you’re ready to cook. Pre-chopping vegetables in advance is also a great time saver.
Final Thoughts
This Easy Black Pepper Chicken Recipe is a true winner for anyone who loves a bold, flavorful meal without the fuss. The perfect harmony of juicy chicken, vibrant veggies, and that signature peppery kick is bound to become a favorite in your home. Give it a try soon—you’ll wonder how you ever lived without it!
Print
Easy Black Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Easy Black Pepper Chicken recipe offers a quick and flavorful stir-fry dish combining tender marinated chicken with a vibrant black pepper sauce and colorful vegetables. Ready in just 20 minutes, it’s perfect for a weeknight dinner served over rice or in lettuce wraps for a lighter option.
Ingredients
Chicken Marinade
- 1 lb chicken breasts or thighs, sliced into 1/4” pieces
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon white grape juice or apple cider vinegar
- 1 tablespoon cornstarch
Sauce
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons white grape juice or apple cider vinegar
- 2 teaspoons dark soy sauce (or soy sauce)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
Vegetables and Cooking
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors recommended)
Instructions
- Marinate the Chicken: Combine the sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon white grape juice or apple cider vinegar, and 1 tablespoon cornstarch in a medium bowl. Mix thoroughly so the chicken is evenly coated. Let it marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl, mix together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons white grape juice or apple cider vinegar, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt. Stir well until completely combined and set aside.
- Cook the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for about 1 minute until it starts to brown. Flip the pieces and cook for another 30 seconds to 1 minute until the chicken is golden on the outside but still slightly pink inside. Remove the chicken from the skillet and set aside on a plate.
- Stir Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add minced ginger and garlic, stirring constantly until they become fragrant, about 30 seconds. Then add the chopped onion and bell peppers, stirring for roughly 20 seconds until the vegetables just begin to soften.
- Add the Sauce: Stir the prepared sauce again to ensure the cornstarch is dissolved. Pour the sauce into the skillet with the vegetables and stir immediately to combine. Cook for 3 to 5 minutes while stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Combine and Finish: Return the cooked chicken to the skillet and stir well to coat all the pieces in the thickened black pepper sauce. Turn off the heat and remove the skillet from the stove.
- Serve: Serve the hot black pepper chicken over steamed rice or spoon it into crisp lettuce leaves for a tasty low-carb alternative. Enjoy immediately for best flavor and texture.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Adjust black pepper quantity to your preference for more or less heat.
- Use a mix of bell pepper colors to make the dish visually appealing.
- Leftover chicken can be refrigerated up to 2 days but is best fresh.
- To keep it gluten-free, use tamari or gluten-free soy sauce alternatives.
- Serve with steamed rice, noodles, or cauliflower rice for variation.
