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
Scale
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.
