If you’re craving a dish that bursts with bold flavors yet comes together in a snap, you’re in for a treat with this Easy Black Pepper Chicken Recipe. It’s the perfect blend of tender chicken pieces coated in a rich, peppery sauce that will dance on your taste buds. Whether you’re cooking for a busy weeknight dinner or to impress close friends, this recipe offers a delicious balance of savory, tangy, and spicy notes that everyone will love. Plus, it’s so straightforward to make that you’ll find yourself reaching for it again and again.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients are simple, yet they each play a crucial role in building the perfect harmony of flavors and textures. From the juicy chicken to the fresh vegetables and aromatic spices, every item ensures this Easy Black Pepper Chicken Recipe is a guaranteed crowd-pleaser.
- Chicken breasts or thighs: Choose your favorite cut, sliced thin for quick and even cooking.
- Light soy sauce: Adds a subtle saltiness that enhances the umami depth.
- White grape juice or apple cider vinegar: Imparts a bright tanginess that balances the pepper’s heat.
- Cornstarch: Essential for marinating the chicken and thickening the sauce to silky perfection.
- Chicken broth: Provides a savory base for the sauce to keep every bite juicy.
- Dark soy sauce: Brings color and a slightly deeper flavor nuance.
- Sugar: Balances acidity and spice with a touch of sweetness.
- Coarsely ground black pepper: The star of the dish delivering that signature bold kick.
- Salt: Enhances all other flavors unassumingly.
- Peanut or vegetable oil: Perfect for stir-frying to a golden sear without overpowering flavors.
- Minced ginger and garlic: The aromatic duo that wakes up your palate immediately.
- White onion: Adds sweetness and crunch for texture contrast.
- Bell peppers (mixed colors): Brightens the dish visually and adds a fresh, crisp bite.
How to Make Easy Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Begin by mixing your sliced chicken with light soy sauce, white grape juice (or apple cider vinegar), and cornstarch in a medium bowl. This marinade not only tenderizes the chicken but lightly coats each piece with flavor, helping it brown beautifully during cooking. Let it rest for about 10 to 15 minutes—that short wait works wonders.
Step 2: Prepare the Sauce
While the chicken is marinating, whisk together chicken broth, light soy sauce, white grape juice, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt in a small bowl. This sauce combination promises a sweet-savory balance with that signature peppery punch. Set it aside so the flavors meld while you cook.
Step 3: Cook the Chicken
Heat one tablespoon of oil in a large skillet over medium-high. Toss in the marinated chicken and cook until pieces develop a light golden sear, about 1 minute on one side, then flip and cook another 30 seconds to one minute. The chicken should be golden but still slightly pink inside—don’t worry, it will finish cooking in the sauce later. Remove and set aside.
Step 4: Stir Fry the Vegetables
In the same skillet, add the remaining oil, then toss in minced ginger and garlic. Stir these up just until fragrant and inviting—the small aroma boost is crucial. Next, throw in chopped onion and colorful bell peppers and stir for about 20 seconds until they soften slightly but remain vibrant and crisp, adding important crunch and freshness to the dish.
Step 5: Add the Sauce
Give the sauce mixture a quick stir to dissolve any cornstarch lumps, then pour it over the vegetables in the skillet. Stir immediately. You’ll notice the sauce begins to thicken over 3 to 5 minutes and beautifully coats the spoon, signaling it’s perfectly ready to marry with the chicken.
Step 6: Combine and Finish
Return the chicken to the skillet, stirring together to ensure every piece is luxuriously covered in the glossy black pepper sauce. Turn off the heat and remove from the stove; the residual warmth will finish cooking the chicken while keeping it juicy and tender.
Step 7: Serve
Serve your Easy Black Pepper Chicken Recipe hot, ideally over steaming jasmine rice or wrapped in crisp lettuce leaves if you’re aiming for a low-carb option. This flexibility makes it an ideal weekday winner or weekend indulgence.
How to Serve Easy Black Pepper Chicken Recipe
Garnishes
Fresh garnishes can elevate this dish instantly. Consider sprinkling chopped green onions, toasted sesame seeds, or even a few sprigs of fresh cilantro for a burst of color and an extra layer of aroma that will make your meal look as fantastic as it tastes.
Side Dishes
Pair this vibrant chicken with simple sides like steamed rice or fried rice, which soak up the sauce superbly. For lighter options, fresh cucumber salad or stir-fried greens such as bok choy or snap peas add balance and crunch that complement the peppery richness beautifully.
Creative Ways to Present
For a fun twist, serve the chicken in lettuce cups topped with thinly sliced red chilies if you like heat, or spoon it atop cauliflower rice for a grain-free experience. Another crowd-pleasing idea is to use it as a filling in soft wraps with crunchy slaw and a squeeze of lime—delicious and portable.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Black Pepper Chicken Recipe stores wonderfully in an airtight container in the refrigerator for up to three days. Keeping it chilled immediately after cooking preserves the vibrant flavors and tender texture you worked so hard to create.
Freezing
If you want to save it for later, freeze the chicken in a freezer-safe container or heavy-duty ziplock bag. It’s best eaten within two months for optimal flavor. Thaw overnight in the fridge before reheating to maintain the juiciness.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. This method revives the glossy texture and prevents the chicken from drying out, bringing back that freshly cooked magic.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a fantastic choice because they stay juicy and tender even with quick cooking, making your Easy Black Pepper Chicken Recipe even more flavorful.
What if I don’t have white grape juice or apple cider vinegar?
No worries! You can substitute with a mild vinegar like rice vinegar or even a touch of lemon juice to provide that tangy brightness critical to balancing the flavors.
How do I make this recipe spicier?
Add extra coarsely ground black pepper or toss in some sliced fresh chili peppers while stir-frying the vegetables. Both will kick up the heat perfectly without overpowering the dish.
Can this recipe be made gluten-free?
Yes! Just swap out regular soy sauce for tamari or a gluten-free soy sauce alternative, and double-check your broth is gluten-free. The rest of the ingredients are naturally gluten-free.
Is this recipe suitable for meal prep?
Definitely! Easy Black Pepper Chicken Recipe stores beautifully and reheats well, making it an excellent option for prepping lunches or quick dinners during a busy week.
Final Thoughts
This Easy Black Pepper Chicken Recipe is truly a culinary gem that brings together simplicity and bold flavors with such charm and ease. Whether you’re a beginner or a seasoned cook, it’s a dish that never fails to impress and satisfy. Give it a try and let the magic of black pepper and tender chicken brighten up your kitchen and your dinner table!
Print
Easy Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
Easy Black Pepper Chicken is a quick and flavorful stir-fry dish featuring tender chicken pieces coated in a savory, slightly sweet black pepper sauce with colorful bell peppers. Perfect for a simple weeknight meal, this recipe combines marinated chicken, aromatic ginger and garlic, and a rich sauce that beautifully balances soy, vinegar, and pepper for a delicious, home-cooked experience.
Ingredients
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
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
- Marinate the Chicken: Combine the chicken pieces, 1 tablespoon light soy sauce, 1 tablespoon white grape juice (or apple cider vinegar), and 1 tablespoon cornstarch in a medium-sized bowl. Mix thoroughly until the chicken is evenly coated. Let the chicken marinate for 10–15 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons white grape juice (or apple cider vinegar), 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Stir until all the ingredients are well combined and set aside.
- Cook the Chicken: Heat 1 tablespoon of peanut 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 side is lightly browned. Flip the pieces and cook for another 30 seconds to 1 minute until golden on the outside but still slightly pink inside. Remove the chicken from the skillet and set aside on a plate.
- Stir Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add minced ginger and garlic and stir continuously until fragrant, about 20-30 seconds. Then add chopped onion and bell peppers, stirring for approximately 20 seconds until the vegetables start to soften but still retain some crunch.
- Add the Sauce: Stir the prepared sauce mixture to ensure the cornstarch is dissolved. Pour the sauce into the skillet with the vegetables. Stir immediately to incorporate, and cook for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon and the vegetables are tender-crisp.
- Combine and Finish: Return the cooked chicken to the skillet, stirring well to coat all pieces with the thickened sauce. Turn off the heat and remove the skillet from the stove to prevent overcooking.
- Serve: Serve the black pepper chicken hot. It pairs wonderfully with steamed rice or can be served in lettuce wraps for a low-carb alternative.
Notes
- For a spicier kick, add freshly chopped chilies or a pinch of chili flakes when stir-frying the vegetables.
- Chicken thighs can be used instead of breasts for juicier, more flavorful results.
- Adjust the amount of black pepper according to your taste preference for heat and aroma.
- If you prefer a thicker sauce, allow it to cook a bit longer, but be careful not to burn it.
- This recipe can be doubled easily to serve more people.
- Serve immediately for the best texture; leftovers may become soggy.
