Description

This Easy Black Pepper Chicken recipe features tender chicken pieces marinated in soy sauce and grape juice, then stir-fried with vibrant bell peppers and a savory black pepper sauce. Perfectly balanced with a slightly sweet and tangy sauce, this quick and flavorful dish is ideal for a delicious weeknight meal, served over rice or in lettuce wraps for a lighter option.

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

Vegetables and Aromatics

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 sliced chicken with light soy sauce, white grape juice or apple cider vinegar, and cornstarch in a medium bowl. Mix thoroughly to ensure the chicken pieces are evenly coated. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
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, coarsely ground black pepper, and salt until fully combined. 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 and cook for about 1 minute until the pieces are lightly browned. Flip the chicken and cook for an additional 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, stirring constantly until fragrant, about 30 seconds. Then add chopped onion and bell peppers, stirring for about 20 seconds until the vegetables start to soften but remain crisp.
Add the Sauce: Stir the previously prepared sauce mixture to ensure the cornstarch is fully dissolved. Pour the sauce into the skillet with the vegetables and stir immediately. Cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Combine and Finish: Return the cooked chicken to the skillet with the vegetables and sauce. Stir to coat all ingredients evenly. Remove the skillet from heat.
Serve: Serve the black pepper chicken hot over steamed rice or in lettuce wraps for a low-carb alternative.

Notes

For a spicier kick, increase the amount of black pepper or add freshly chopped chili peppers.
Chicken thighs can be used instead of breasts for juicier meat.
If you prefer a gluten-free meal, substitute soy sauce with gluten-free tamari.
Adjust sugar to taste or substitute with honey or another sweetener.
Make sure to not overcook the chicken in step 3 to keep it tender.
Adding other vegetables like snap peas or carrots can add more texture and color.