Looking for a quick and flavorful weeknight meal? This Black Pepper Chicken is the perfect solution! Tender, juicy chicken is stir-fried with colorful bell peppers and onions, all coated in a savory black pepper sauce that’s slightly sweet and perfectly spiced. With simple ingredients and minimal prep, this dish comes together in no time and is sure to become a family favorite. Serve it with rice or noodles for a complete and satisfying meal!

What You’ll Need

Ingredients

• 1 lb chicken thighs or breast skinless and boneless, sliced
• 1/4 cup soy sauce divided (1 tbsp + 3 tbsp)
• 1/3 cup mirin divided (1 tbsp + 4 tbsp)
• 2 tbsp cornstarch
• 1/3 cup chicken broth
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1/2 tbsp ground black pepper
• 3 large bell peppers any color, sliced
• 1 medium onion sliced
• 2 cloves garlic minced
• 2 tsp ginger minced
• 2 tbsp oil to fry

Equipment I Used

• Cutting Board
• Mixing Bowl
• Measuring Cups & Spoons
• Measuring Shot Glass
• Frying Pan
• Spatula

How to Make It

Marinate the chicken

Begin by slicing the chicken thighs or breasts into bite-sized pieces. In a mixing bowl, add the sliced chicken, 1 tbsp of soy sauce, and 1 tbsp of mirin. Stir to coat the chicken evenly and let it marinate for 30 minutes. This will tenderize the meat and infuse it with flavor.

Prepare the sauce

In a small bowl, whisk together the remaining 3 tbsp of soy sauce and the cornstarch to form a slurry. Once the slurry is smooth, add the remaining 4 tbsp of mirin, chicken broth, sesame oil, sugar, and black pepper. Stir until the ingredients are fully combined and set aside. This sauce will add depth and a bold peppery kick to the dish.

Prepare the vegetables and aromatics

Slice the bell peppers and onions and place them in a bowl. You can use any color of bell peppers for this dish. In a separate small bowl, mince the garlic and ginger, and set them aside for later.

Cook the chicken

Heat 2 tbsp of oil in a large non-stick pan or skillet over medium-high heat. Once the oil is hot, add the marinated chicken pieces to the pan. Stir-fry the chicken for about 4-5 minutes, until the chicken is no longer pink and cooked through. Remove the chicken from the pan and set it aside.

Stir-fry the vegetables

In the same pan, add the sliced bell peppers and onions. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp. This will bring out their natural sweetness and provide a nice texture to the dish.

Add garlic and ginger

Once the vegetables are tender, add the minced garlic and ginger to the pan. Stir-fry for 30 seconds, or until fragrant, being careful not to burn the garlic.

Combine chicken and sauce

Add the cooked chicken back into the pan with the vegetables and stir to combine. Pour the sauce mixture over the chicken and vegetables, ensuring everything is evenly coated. Let the dish cook for an additional 2 minutes, allowing the sauce to thicken slightly and the flavors to meld together.

Serve

Once the sauce has thickened, remove the pan from heat. Serve the Black Pepper Chicken over steamed rice or noodles for a hearty meal, or enjoy it as is for a delicious low-carb option. Garnish with extra black pepper or fresh herbs if desired.