If you’re craving a dish that’s bursting with bold flavors but doesn’t demand hours in the kitchen, then this Easy Black Pepper Chicken Recipe is going to become your new best friend. Tender chicken pieces are marinated to perfection, then cooked with vibrant bell peppers, aromatics like ginger and garlic, and a luscious black pepper sauce that’s both savory and just the right amount of punchy. It’s incredibly versatile, super quick to make, and hits that perfect spot between comfort food and exciting weeknight dinner. Trust me, once you try this Easy Black Pepper Chicken Recipe, it’ll be on repeat in your meal rotation.
Ingredients You’ll Need
Getting started with this recipe means gathering simple, easily accessible ingredients that come together to create a symphony of textures and flavors. Each one plays a crucial role, from the tender chicken providing a juicy base, to the colorful bell peppers adding crunch and sweetness, while the black pepper delivers that signature spicy kick.
- 1 lb chicken breasts (or thighs), sliced into 1/4” pieces: Use boneless for easy cooking and juicy bites.
- 1 tablespoon light soy sauce (or soy sauce): Adds umami and a touch of saltiness to the marinade.
- 1 tablespoon white grape juice or apple cider vinegar: Brings a mild fruity tartness to balance the flavors.
- 1 tablespoon cornstarch: For coating the chicken and thickening the sauce.
- 1/2 cup chicken broth: Creates a rich base for the sauce’s savory goodness.
- 2 tablespoons light soy sauce (or soy sauce): Boosts the depth of flavor in the sauce.
- 2 tablespoons white grape juice or apple cider vinegar: Enhances the sauce’s bright, tangy notes.
- 2 teaspoons dark soy sauce (or soy sauce): For a deeper color and richer taste.
- 1 tablespoon cornstarch: Essential for the sauce’s perfect smooth texture.
- 1 1/2 tablespoons sugar: Balances the peppery heat with subtle sweetness.
- 2 teaspoons coarsely ground black pepper: The star of the dish, delivering bold spice and fragrance.
- 1/8 teaspoon salt: To taste, ensures everything shines.
- 2 tablespoons peanut oil (or vegetable oil): For high-heat cooking and a hint of nuttiness.
- 1 tablespoon minced ginger: Adds warmth and zesty aroma.
- 2 cloves garlic, minced: Brings savory depth and aroma.
- 1/2 white onion, chopped: Sweetens the dish with gentle bite.
- 2 bell peppers, chopped (mixed colors recommended): Introduces vibrant crunch and color contrast.
How to Make Easy Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the sliced chicken with light soy sauce, white grape juice (or apple cider vinegar), and cornstarch in a medium bowl. Mix everything until the chicken pieces are fully coated. This brief marinating step — just 10 to 15 minutes — tenderizes the chicken while infusing it with subtle acidity and a silky texture.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together the sauce ingredients in a small bowl: chicken broth, soy sauces (light and dark), white grape juice or vinegar, cornstarch, sugar, coarsely ground black pepper, and salt. This savory, tangy concoction will deepen in flavor once cooked, forming the rich coating that makes this Easy Black Pepper Chicken Recipe truly unforgettable.
Step 3: Cook the Chicken
Heat one tablespoon of peanut oil in a large skillet over medium-high heat. Add the marinated chicken and let it sear for about one minute until lightly browned. Flip the pieces and cook for another 30 seconds to one minute until golden on the outside but still a little pink inside. This quick cooking locks in juiciness without drying the chicken perfectly.
Step 4: Stir Fry the Vegetables
Remove the chicken and set it aside. In the same skillet, add the remaining tablespoon of oil. Toss in the minced ginger and garlic, stirring until their enticing aroma fills the kitchen. Then add the chopped onion and mixed bell peppers, stir-frying them for roughly 20 seconds until they soften just enough to stay crisp and vibrant.
Step 5: Add the Sauce
Give the sauce a quick stir to re-dissolve any cornstarch settling at the bottom and pour it over the vegetables. Keep stirring immediately, ensuring the sauce thickens beautifully over the next 3 to 5 minutes. The result should be luscious and coat the back of your spoon—exactly how it should be for an Easy Black Pepper Chicken Recipe made right.
Step 6: Combine and Finish
Return the cooked chicken back into the skillet, tossing everything together to coat the tender pieces in the thick, peppery sauce. Turn off the heat and remove from stove. This final step allows all those bold flavors to meld perfectly, prepping your Easy Black Pepper Chicken Recipe for serving.
How to Serve Easy Black Pepper Chicken Recipe
Garnishes
For a simple touch, sprinkle freshly chopped scallions or a few cilantro leaves over the dish to add brightness and a pop of color. A few extra cracks of black pepper before plating will also enhance that signature spicy kick.
Side Dishes
This dish is fantastic served on a bed of steamed jasmine rice, which soaks up all those intense flavors beautifully. If you’re looking for lighter options, crisp lettuce wraps create a fun, low-carb way to enjoy this black pepper star.
Creative Ways to Present
Think outside the box! Serve this chicken over quinoa or cauliflower rice for a nutritious twist. Or wrap it up with fresh herbs and crunchy veggies in warm flatbreads to turn it into a satisfyingly hearty wrap. The possibilities with this Easy Black Pepper Chicken Recipe are endless.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect quick lunch or dinner option when you’re short on time.
Freezing
This dish freezes well if you want to prep in advance. Portion into freezer-safe containers and it will keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat until heated through, adding a splash of water or broth if the sauce feels too thick. Avoid microwaving if possible to maintain the best texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even juicier and more forgiving with heat, so they work beautifully in this recipe if you prefer a richer taste.
Is this recipe very spicy?
The black pepper adds plenty of warmth and a spicy bite, but it isn’t overpowering. You can easily adjust the amount of black pepper to suit your heat tolerance.
What can I substitute for white grape juice?
Apple cider vinegar is a great alternative, offering a similar mild tang. Some people also use a touch of lemon juice diluted with water.
Can I make this dish vegetarian?
While the Easy Black Pepper Chicken Recipe naturally focuses on chicken, you can swap in tofu or seitan, but adjust cooking times accordingly and keep the same sauce for that signature flavor.
How do I keep the vegetables crisp but cooked?
Quick stir-frying over high heat helps preserve their crunch. Cooking for just about 20 seconds is key to keeping them tender yet crisp and colorful.
Final Thoughts
This Easy Black Pepper Chicken Recipe is one of those hidden gems that manages to be both impressive and approachable. Whether you’re cooking for yourself on a weeknight or hosting friends, this lively, flavorful dish brings such warmth to the table. Give it a try—you might just find your new favorite go-to meal.
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Easy Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Easy Black Pepper Chicken recipe features tender chicken pieces marinated in a tangy soy and vinegar mixture, then stir-fried with colorful bell peppers and a flavorful black pepper sauce. Perfect for a quick and delicious weeknight meal, this dish balances savory, sweet, and spicy flavors with a satisfying peppery kick. Serve it over rice or in lettuce wraps for a low-carb option.
Ingredients
For the 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
For the 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
For 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, soy sauce, white grape juice (or apple cider vinegar), and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, light soy sauce, white grape juice or vinegar, dark soy sauce, cornstarch, sugar, black pepper, and salt until fully combined. Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 1 minute until it becomes lightly browned. Flip the pieces and cook for another 30 seconds to 1 minute until golden but still slightly pink inside. Remove the chicken from the skillet and place it on a plate.
- Stir Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced ginger and garlic, stirring until fragrant, about 30 seconds. Then add the chopped onion and bell peppers, stirring continuously for about 20 seconds until they start to soften.
- Add the Sauce: Stir the prepared sauce mixture briefly to ensure the cornstarch is dissolved, then pour it into the skillet with the vegetables. Stir immediately and cook for 3 to 5 minutes, allowing the sauce to thicken enough to coat the back of a spoon.
- Combine and Finish: Return the cooked chicken to the skillet and stir well to coat the chicken evenly with the thickened sauce and vegetables. Turn off the heat and remove the skillet from the stove to prevent overcooking.
- Serve: Serve the black pepper chicken hot over steamed rice or in lettuce wraps for a lighter, low-carb variation. Enjoy your flavorful, peppery meal!
Notes
- Using a mix of bell pepper colors not only enhances flavor but also the visual appeal.
- Adjust the amount of black pepper to your spice preference for a milder or spicier dish.
- Chicken thighs can be substituted for breasts if you prefer a juicier, more flavorful meat.
- If you prefer a thicker sauce, mix an additional 1 teaspoon cornstarch with 1 tablespoon water and add it at the end while simmering.
- Serve immediately to retain the crispness of the vegetables and tenderness of the chicken.
- Use gluten-free soy sauce if avoiding gluten.
