Description
A quick and flavorful Easy Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with vibrant bell peppers in a savory, peppery soy-based sauce. Perfect for a weeknight dinner ready in just 20 minutes.
Ingredients
Scale
Chicken and 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 Aromatics
- 2 tablespoons peanut oil (or vegetable oil, divided)
- 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, light soy sauce, white grape juice (or apple cider vinegar), and cornstarch in a medium bowl. Mix thoroughly until the chicken pieces are evenly coated. Allow to marinate for 10 to 15 minutes to infuse flavor and tenderize the meat.
- Prepare the Sauce: In a small bowl, whisk together chicken broth, light soy sauce, white grape juice, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt. Stir until the cornstarch is fully dissolved. Set this sauce mixture aside for later use.
- 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 the bottom is lightly browned. Flip the pieces and cook for an additional 30 seconds to 1 minute until the chicken is golden but still slightly pink inside. Remove the chicken from the skillet and place it on a plate, setting aside.
- Stir Fry the Vegetables: Using the same skillet, add the remaining 1 tablespoon oil. Add the minced ginger and garlic first and stir for about 30 seconds until fragrant. Then add the chopped onion and bell peppers. Stir fry the vegetables for about 20 seconds to soften the texture while maintaining some crispness.
- Add the Sauce: Give the prepared sauce a quick stir to recombine the ingredients and cornstarch. Pour it into the skillet with the vegetables. Immediately stir and continue cooking for 3 to 5 minutes, allowing the sauce to thicken and coat the vegetables nicely.
- Combine and Finish: Return the cooked chicken to the skillet. Stir well to combine and coat all the chicken and vegetables with the thickened black pepper sauce. Once evenly mixed, turn off the heat and remove the skillet from the stove to prevent overcooking.
- Serve: Plate the hot black pepper chicken immediately. Serve over steamed rice for a classic meal or enjoy it in lettuce wraps for a fresh, low-carb option.
Notes
- For a lower-carb alternative, serve the chicken in lettuce wraps instead of rice.
- Adjust the amount of black pepper based on your preferred spice level.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Use vegetable oil if peanut oil is not available to avoid any allergy concerns.
- Make sure to stir the sauce well to prevent lumps from the cornstarch.
