Description
This black pepper chicken recipe is a family-favorite weeknight meal, featuring chicken and green bell peppers wok-tossed in an aromatic black pepper sauce. It’s an easy, quick dinner idea that brings restaurant-quality flavors to your kitchen.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 medium green bell peppers, cored and cut into 1-inch squares
- 2 Tbsp freshly ground black pepper, plus more to taste
- 0.25 cup plus 1 Tbsp low-sodium soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced (about 2 Tbsp)
- 1-inch piece fresh ginger, grated (about 1 Tbsp)
- 3 Tbsp cornstarch (2 Tbsp for velveting chicken, 1 Tbsp for sauce)
- 2 Tbsp plus 1 tsp high smoke point oil (e.g., grapeseed, avocado, or peanut oil)
- 1 tsp granulated sugar (or honey/maple syrup)
- 0.25 cup water or broth
Instructions
- Prepare Chicken: Slice 1.5 lbs (680g) chicken into 1-inch pieces. In a medium bowl, toss the chicken with 1 Tbsp low-sodium soy sauce, 1 tsp freshly ground black pepper, and 2 Tbsp cornstarch until evenly coated.
- Mix Sauce: In a small bowl, combine 0.25 cup (60ml) low-sodium soy sauce, 1 Tbsp (15ml) freshly ground black pepper, 1 tsp (5ml) sugar, and 0.25 cup (60ml) water or broth. Whisk until sugar dissolves and the sauce is uniform. Set aside.
- Cook Chicken: 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 and cook for 2-3 minutes per side until beautifully browned and nearly cooked through. Remove to a plate. Repeat with remaining chicken.
- Sauté Aromatics And Vegetables: 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.
- Combine And Serve: Return all the cooked chicken to the wok with the vegetables. Stir the prepared sauce again and pour it over the chicken and peppers. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all ingredients beautifully. Serve immediately.
Notes
For a gluten-free option, use tamari instead of soy sauce. Vary ingredients with different bell peppers, tofu, or shrimp. To ensure proper searing and juicy chicken, cook chicken in smaller batches and avoid overcooking. Practice ‘mise en place’ by prepping all ingredients before starting, as wok cooking is fast.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx 245 g)
- Calories: 420 calories
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 125 mg
Keywords: black pepper chicken, easy dinner, wok recipe, stir-fry, weeknight meal, family favorite, quick meal, asian inspired, green bell peppers, chicken thighs