Description

Easy Black Pepper Chicken is a savory, slightly spicy stir-fry with crispy chicken, vibrant vegetables, and a rich black pepper sauce. This quick and flavorful meal is perfect for busy weeknights.

Ingredients

For the 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

For the 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

For the 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)

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Instructions

Marinate the Chicken: Combine the chicken, soy sauce, white grape juice (or apple cider vinegar), and cornstarch in a medium-sized bowl. Mix until the chicken is evenly coated. Let the chicken marinate for 10–15 minutes.
Prepare the Sauce: In a small bowl, combine all sauce ingredients—chicken broth, soy sauce, white grape juice, dark soy sauce, cornstarch, sugar, black pepper, and salt. Stir until well mixed and set aside.
Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 1 minute until lightly browned. Flip and cook for another 30 seconds to 1 minute, until golden but slightly pink inside. Transfer chicken to a plate and set aside.
Stir Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon oil. Add ginger and garlic, stir until fragrant. Add onion and bell peppers, stir for about 20 seconds until vegetables soften.
Add the Sauce: Stir the sauce mixture to dissolve cornstarch, then pour it into the skillet with vegetables. Stir immediately and cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
Combine and Finish: Add the chicken back to the skillet, stir to coat in the sauce. Turn off the heat and remove the skillet from the stove.
Serve: Serve hot, over rice or in lettuce wraps for a low-carb option.

Notes

For a vegetarian version, replace chicken with crispy tofu or tempeh.

If you like extra heat, add more black pepper or fresh chili peppers to the stir-fry.

To adjust sauce consistency, add more cornstarch for thickness, or chicken broth for thinning.

Leftovers can be stored in an airtight container for up to 2 days. Reheat in a skillet with a splash of water or broth.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Chinese-inspired

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 960mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 32g
Cholesterol: 70mg