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
Scale
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.
