Description
This Easy Black Pepper Chicken recipe features tender chicken pieces marinated and stir-fried with a flavorful black pepper sauce and colorful bell peppers. Quick to prepare and packed with a balance of savory, tangy, and spicy notes, it’s perfect for a satisfying weeknight dinner.
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
Stir Fry
- 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: In a medium-sized bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon white grape juice or apple cider vinegar, and 1 tablespoon cornstarch. Mix thoroughly to ensure all chicken pieces are evenly coated. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl, mix together 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 until all ingredients are well 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 to the skillet and cook for 1 minute until the pieces are lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute, just until golden but still slightly pink inside. Remove the chicken from the skillet and place it on a plate temporarily.
- Stir Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add minced ginger and garlic and stir until fragrant, about 30 seconds. Then, add the chopped onions and bell peppers and stir-fry for about 20 seconds until the vegetables begin to soften but remain crisp.
- Add the Sauce: Give the prepared sauce mixture a quick stir to dissolve the cornstarch, then pour it into the skillet with the vegetables. Stir immediately and let it cook for 3 to 5 minutes until the sauce thickens and can coat the back of a spoon.
- Combine and Finish: Return the chicken to the skillet and toss everything together so the chicken is evenly coated in the thickened sauce. Turn off the heat and remove the skillet from the stove. Serve immediately for best flavor.
Notes
- Use chicken thighs for juicier, more flavorful meat or chicken breasts for a leaner option.
- Adjust black pepper quantity depending on your preference for spice level.
- Mixed colored bell peppers add visual appeal and a slight sweetness to complement the peppery sauce.
- Serve with steamed rice or noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
