Black Pepper Chicken Recipe

This Black Pepper Chicken is a personal favorite because it delivers tender chicken, crisp vegetables, and bold flavors in every bite. I love how the savory black pepper sauce complements the marinated meat and adds a kick. It is quick, simple, and effortlessly adaptable for a healthier homemade takeout vibe.

I love making my Black Pepper Chicken because it’s a healthy dinner option that’s full of flavor and nutrition. I start with 1 lb boneless skinless chicken breast cut into bite sized chunks and coat them in 2 tbsp cornstarch before marinating with 2 tbsp gluten-free soy sauce and 1 tbsp rice wine.

I stir-fry the chicken in 2-3 tbsp vegetable oil with thinly sliced onion, red and green bell peppers, adding in minced garlic and a bit of fresh ginger for that extra zing. Then I create a rich sauce using chicken broth, 1 tbsp gluten-free oyster sauce, another 1 tbsp cornstarch mixed in a slurry, sugar, and 1 tbsp freshly ground black pepper.

I think this dish is not only delicious but also packed with lean protein and vitamins from the vegetables. It really beats your average Chinese restaurant takeout and is a perfect choice for anyone doing healthy meal prep.

Enjoy your cooking!

Why I Like this Recipe

I really like this recipe because it’s super easy to make and doesn’t require me to be a master chef every time I cook. I can whip up a tasty dinner in no time which is great for busy nights.

I also love how the chicken stays really juicy and tender while the veggies come out crisp and colorful. It means every bite is a mix of flavors and textures that makes the dish feel special.

The rich, savory black pepper sauce totally blows my mind. It gives the dish a spicy kick that’s balanced just right so it isn’t too overpowering, and that’s something I really enjoy.

Another reason I like it is that it’s gluten-free adaptable. I appreciate that I can make it work for me without worrying about gluten so everyone at home can eat it without any problems.

Ingredients

• Chicken breast is lean protein that helps build muscle and tastes awesome when tender cooked.
• Red bell pepper is loaded with vitamins and fiber, adding a sweet crunch to the meal.
• Green bell pepper gives antioxidants and a fresh bite with a hint of mild bitterness.
• Garlic ramps up flavor and natural healing properties, making every bite savory.
• Ginger adds spice and warmth, aids digestion and brightens up the whole dish.
• Gluten-free soy sauce brings umami and saltiness, leveling up the marinade.
• Freshly ground black pepper adds heat and pizzazz, the star of the spice mix.
• Sliced onion adds body and mild sweetness, deepening the flavor profile in stir fries.

Ingredient Quantities

• 1 lb boneless skinless chicken breast, cut into bite-sized chunks
• 2 tbsp cornstarch (for coating the chicken)
• 2 tbsp gluten-free soy sauce (for marinating)
• 1 tbsp rice wine or dry sherry
• 2-3 tbsp vegetable oil (for stir-frying)
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 1/2 cup chicken broth
• 1 tbsp gluten-free oyster sauce
• 1 tbsp cornstarch (for the slurry)
• 1 tbsp sugar or brown sugar
• 1 tbsp freshly ground black pepper (or to taste)
• Optional: 2 green onions, chopped for garnish

How to Make this

1. In a bowl, combine the chicken, 2 tbsp gluten-free soy sauce, 1 tbsp rice wine or dry sherry, and 2 tbsp cornstarch. Mix well to coat the chicken evenly.

2. In a separate bowl, whisk together 1/2 cup chicken broth, 1 tbsp gluten-free oyster sauce, 1 tbsp cornstarch, 1 tbsp sugar, and 1 tbsp freshly ground black pepper. Set the slurry aside.

3. Heat 2-3 tbsp vegetable oil in a large skillet or wok over medium-high heat.

4. Add the chicken pieces and cook until they turn golden and are almost done. Remove the chicken from the pan and set aside.

5. In the same pan, stir-fry the sliced onion, red bell pepper, and green bell pepper until they start to soften.

6. Mix in the minced garlic and ginger. Stir-fry for about a minute until fragrant.

7. Return the browned chicken to the pan.

8. Pour the sauce slurry over the chicken and vegetables.

9. Stir well and let the mixture simmer for a few minutes until the sauce thickens and everything is nicely coated.

10. Optionally, garnish with chopped green onions and serve hot with your favorite side. Enjoy your Black Pepper Chicken!

Equipment Needed

1. Mixing Bowl – for marinating the chicken with soy sauce, rice wine or dry sherry, and cornstarch.
2. Second Mixing Bowl – for combining the chicken broth, oyster sauce, cornstarch, sugar, and black pepper into a slurry.
3. Measuring Cups and Spoons – to accurately measure the sauces, broth, and other ingredients.
4. Whisk – to mix the slurry ingredients until smooth.
5. Knife – for cutting the chicken, onion, bell peppers, garlic, and ginger.
6. Cutting Board – a stable surface for slicing all the required ingredients.
7. Large Skillet or Wok – to stir-fry the chicken and vegetables properly.
8. Spatula or Stir-Fry Spoon – to stir the ingredients while cooking in the pan.

FAQ

• What should I do if I don’t have gluten-free soy sauce?
  If you don’t have gluten-free soy sauce, you can use regular soy sauce but be prepared for a slightly different flavor. It’s not the end of the world, but the taste might change a bit.
• Can I substitute rice wine with something else?
  Sure, you can use dry sherry or even a little white wine if you don’t have rice wine. It gives the chicken a similar depth in flavor.
• How do I get crispy chicken every time?
  Coating the chicken with cornstarch evenly is key. Also, make sure that the oil is really hot before adding the chicken so it sears nicely and stays crispy.
• What’s the best way to ensure the sauce thickens?
  Mix the cornstarch with a bit of the chicken broth to make a slurry before adding it to the stir-fry. Keep stirring and the sauce will thicken up fast.
• How long should I cook the chicken?
  Cook the chicken just until it’s white all through and no longer pink in the middle, usually around 5-7 minutes, depending on the heat of your wok or pan.

Black Pepper Chicken Recipe Substitutions and Variations

• If you’re out of cornstarch for coating the chicken, you can use arrowroot powder or potato starch instead
• If you don’t have gluten-free soy sauce handy, try using tamari sauce as a substitute
• For the rice wine or dry sherry, a dry white wine or a mix of apple cider vinegar diluted with a bit of water works well
• When you don’t have gluten-free oyster sauce, a mix of a little extra gluten-free soy sauce with a pinch more sugar can do the trick

Pro Tips

1. Let the chicken marinate for a bit longer if you can; even 15 minutes do wonders for the flavor so the meat gets more tender.
2. Make sure your pan is really hot before addin the oil. If not, the chicken can get too greasy and soggy.
3. When stir-frying the veggies, avoid crowding the pan; cook them in batches if you gotta so they stay nice and crisp.
4. Add the garlic and ginger towards the end of cookin because they burn fast and will give a bitter taste if overcooked.