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Easy Black Pepper Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 38 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Description

A quick and flavorful Easy Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with vibrant bell peppers and a rich, peppery sauce. Perfect for a speedy weeknight dinner served over rice or wrapped in lettuce for a low-carb alternative.

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

Other Ingredients

  • 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

  1. Marinate the Chicken: Combine the sliced chicken, light soy sauce, white grape juice or apple cider vinegar, and cornstarch in a medium-sized bowl. Mix thoroughly to ensure each piece is evenly coated. Let the chicken marinate for 10 to 15 minutes to absorb the flavors and tenderize.
  2. Prepare the Sauce: In a small bowl, whisk together chicken broth, light soy sauce, white grape juice or apple cider vinegar, dark soy sauce, cornstarch, sugar, black pepper, and salt until the cornstarch is fully dissolved. Set the sauce mixture aside for later use.
  3. Cook the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 1 minute until they start to brown lightly. Flip the pieces and cook for an additional 30 seconds to 1 minute until the chicken has a golden exterior but remains slightly pink inside. Remove the chicken from the skillet and place it on a plate; set aside.
  4. Stir Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add minced ginger and garlic and stir-fry briefly until fragrant, about 20 seconds. Add the chopped onion and bell peppers and stir continuously for about 20 seconds, allowing the vegetables to soften slightly but remain crisp.
  5. Add the Sauce: Stir the prepared sauce mixture again to ensure the cornstarch is dissolved, then pour it into the skillet with the vegetables. Stir immediately and cook the mixture for 3 to 5 minutes, continuing to stir until the sauce thickens enough to coat the back of a spoon.
  6. Combine and Finish: Return the cooked chicken pieces to the skillet, stirring thoroughly so they are evenly coated with the thickened sauce and vegetables. Turn off the heat and remove the skillet from the stove to prevent overcooking.
  7. Serve: Serve the black pepper chicken hot, either over steamed rice or in lettuce wraps for a delicious low-carb option.

Notes

  • For a spicier version, increase the amount of black pepper or add chili flakes.
  • You can substitute chicken thighs for extra juiciness and flavor.
  • Use vegetable oil if peanut oil is unavailable or if there’s a peanut allergy.
  • Adjust the sugar quantity to taste, especially if you prefer a less sweet sauce.
  • Serve immediately to enjoy the vegetables with a crisp texture.

Find it online: https://slsrecipes.com/easy-black-pepper-chicken-recipe/