Black Pepper Chicken Recipe Wok Tossed With Green Bells

I know how challenging it can be to find exciting weeknight meals that everyone loves. That’s why this black pepper chicken recipe wok tossed with green bells, with its aromatic spice and vibrant color, has become a family favorite. It’s a truly easy dinner idea that brings restaurant-quality flavors and hearty satisfaction right to your kitchen, perfect for busy evenings. This dish comes together so quickly, it’s a lifesaver when my kids have after-school activities.

What You’ll Need (Ingredients & Their Roles)

Gathering your ingredients ahead of time makes cooking this black pepper chicken recipe a breeze. Here are the essentials for our savory and easy dinner idea:

• Chicken: 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Thighs offer more juiciness, but breast works for a leaner, high-protein option.
• Green Bell Peppers: 2 medium (about 300g), cored and cut into 1-inch squares. These add a refreshing crispness and vibrant color to our black pepper chicken.
• Freshly Ground Black Pepper: 2 Tbsp (30ml) for the marinade and sauce, plus more to taste. This is the star spice, providing a bold, aromatic kick. I always prefer freshly cracked for maximum flavor.
• Low-Sodium Soy Sauce: 1/4 cup (60ml) for the sauce, plus 1 Tbsp (15ml) for the marinade. It’s our umami base. (Use tamari for a gluten-free version).
• Garlic: 4 cloves, minced (about 2 Tbsp/30ml). Essential aromatic foundation.
• Fresh Ginger: 1-inch piece, grated (about 1 Tbsp/15ml). Adds a warm, zesty depth of flavor.
• Cornstarch: 2 Tbsp (30ml) for velveting the chicken and 1 Tbsp (15ml) for thickening the sauce. This is key for tender chicken and a luscious sauce.
• High Smoke Point Oil: 2 Tbsp (30ml) like grapeseed, avocado, or peanut oil. Essential for proper wok-tossing and searing without burning.
• Sugar: 1 tsp (5ml) granulated sugar. A touch balances the savory and spicy notes. (Honey or maple syrup can be used as a natural alternative).
• Water or Broth: 1/4 cup (60ml) for the sauce. Chicken broth adds richer flavor.

Flexible substitutions and budget-friendly swaps:

• Bell peppers & Chicken: For variety in your black pepper chicken, use red or yellow bell peppers for sweetness, or swap chicken for tofu or shrimp as protein alternatives.
• Soy sauce: Tamari works perfectly for a gluten-free version of this black pepper chicken recipe, maintaining the savory depth.
• Budget tip: To save money, I often buy chicken in larger packs, portion it, and freeze it for later quick meals.

Healthier choices:

• Use lean chicken breast for a lower-fat, protein-rich meal.
• Serve this with cauliflower rice instead of traditional rice for a satisfying low-carb meal.
• Choose organic vegetables for cleaner eating and supporting a healthier lifestyle.

Seasonal availability and storage:

Green bell peppers are readily available year-round at most grocery stores, so you can enjoy this dish anytime. Most sauce ingredients are pantry staples, ensuring this easy black pepper chicken recipe wok tossed with green bells is always a convenient option.

Cooking Method, Simplified

Getting this hearty, family-friendly black pepper chicken recipe on the table is simpler than you think. Follow these clear steps for a delicious meal:

1. Prep Chicken & Marinade (10 mins): Slice 1.5 lbs (680g) chicken into 1-inch pieces. In a medium bowl, toss the chicken with 1 Tbsp (15ml) soy sauce, 1 tsp (5ml) freshly ground black pepper, and 2 Tbsp (30ml) cornstarch. Mix well until the chicken is evenly coated; it should feel slightly slick. This ‘velveting’ step ensures tender, juicy chicken when cooked.
2. Whisk the Sauce (2 mins): In a small bowl, combine 1/4 cup (60ml) low-sodium soy sauce, 1 Tbsp (15ml) freshly ground black pepper, 1 tsp (5ml) sugar, and 1/4 cup (60ml) water or broth. Whisk until sugar dissolves and the sauce is uniform and dark. Set it aside; having this ready is crucial since wok cooking is incredibly fast!
3. Wok-Toss Chicken (5-7 mins): Heat 2 Tbsp (30ml) high smoke point oil in a 14-inch wok (or a large, heavy-bottomed skillet) over medium-high heat until shimmering. Add half of the marinated chicken in a single layer. Cook for 2-3 minutes per side until beautifully browned and nearly cooked through, with some crispy edges. Remove chicken to a plate. Repeat with remaining chicken. If the wok cools down too much, the chicken will steam instead of sear; make sure it’s piping hot before adding chicken.
4. Sauté Aromatics & Veggies (3-4 mins): Add another 1 tsp (5ml) oil to the hot wok if needed. Add 2 Tbsp (30ml) minced garlic and 1 Tbsp (15ml) grated ginger. Stir-fry quickly for 30 seconds until fragrant and lightly golden. Add 2 medium (300g) green bell peppers and stir-fry for 2-3 minutes until they are tender-crisp and bright green.
5. Combine & Finish (2 mins): Return all the cooked chicken to the wok with the vegetables. Give the whisked sauce a quick stir and pour it over the chicken and peppers. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all the ingredients beautifully, giving your black pepper chicken a glossy sheen. Serve immediately.

Shortcuts for busy cooks:

• Practice ‘mise en place’ by prepping all ingredients before you start cooking; wok dishes move fast!
• Use pre-minced garlic and ginger from a jar for a serious time-saver on busy weeknights.
• Chop your green bell peppers ahead of time and store them in an airtight container in the fridge for grab-and-go convenience.

Common mistakes to avoid:

To ensure your black pepper chicken recipe turns out perfectly every time, avoid these common pitfalls:

• Overcrowding the wok: This lowers the temperature and steams your ingredients instead of searing. Cook chicken in smaller batches for the best browning and texture.
• Overcooking the chicken: Remove chicken as soon as it’s done to keep it juicy and tender. Overcooked chicken can become dry and tough.
• Not having all ingredients ready: Wok cooking is lightning fast, so prepare everything (chop, measure, mix) before the heat is on.

Perfect Moments to Serve Black Pepper Chicken Wok Tossed With Green Bells

This black pepper chicken recipe wok tossed with green bells fits many occasions:

• Occasions: Easy weeknight dinners, casual gatherings, and a perfect meal prep staple.
• Tweaks: Milder black pepper for kids; garnish with sesame seeds and scallions for festive tables.
• Pairings: White, brown, or cauliflower rice; chili oil; iced green tea or sparkling cider.

Nutrition and Wellness Benefits

Our black pepper chicken recipe wok tossed with green bells offers health advantages:

• Benefits: Protein for satiety, fiber and Vitamin C from bell peppers, and balanced fats.
• Diet Fit: Healthy family meals, low-calorie (with cauliflower rice), great for meal prep, high-protein, and gluten-free friendly (use tamari).

Everyday Practical Benefits

This black pepper chicken recipe wok tossed with green bells simplifies your routine:

• Convenience: Under 30 minutes, affordable, minimal one-wok cleanup.
• Lifestyle Fit: Quick cooking, excellent for storage, easily portable for lunches.

Expert Tips and Flavor Upgrades

Elevate your black pepper chicken with these tips:

• Cooking Techniques: Achieve ‘Wok Hei’ in a screaming hot wok; I often let my carbon steel wok heat until it just starts to shimmer. Velvet chicken for tenderness.
• Flavor Boosters: Add red pepper flakes for heat, rice vinegar to brighten, or Tellicherry black peppercorns for depth.
• Adjustments: Use tamari for gluten-free, coconut aminos for soy allergy, low-sodium soy sauce.

Common Questions Answered

Is this black pepper chicken recipe suitable for a low-carb diet?

Yes, serve with cauliflower rice or extra non-starchy vegetables instead of regular rice to keep the carb count low and enjoy the rich flavors.

What’s the best way to store black pepper chicken for meal prep?

Store in airtight containers in the fridge for 3-4 days. I portion it immediately after cooking. Reheat gently in the microwave (1-2 min) or skillet (5 min) until warm.

Can I make this black pepper chicken recipe ahead of time?

Prep chicken and sauce a day in advance. For best texture, especially crisp bell peppers, cook the dish just before serving to ensure freshness.

Can I use other vegetables in this black pepper chicken recipe?

Absolutely! Broccoli, snap peas, sliced carrots, or onions are all delicious additions. Customize with your family’s favorite vegetables for extra variety.

How do I make the black pepper sauce spicier?

For more heat, add a pinch of red pepper flakes during sautéing, or simply increase the amount of freshly ground black pepper in the sauce mixture.

What kind of wok is best for this black pepper chicken recipe?

A carbon steel wok is ideal for ‘wok hei’. A large cast-iron skillet or non-stick pan can also work effectively for this black pepper chicken recipe. Use what you have!

This black pepper chicken recipe wok tossed with green bells delivers bold flavor and easy weeknight convenience, making for happy family dinners. Save this quick, healthy meal prep recipe on Pinterest so you can always find it!

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