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

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

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)

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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.