Soy-Free Black Pepper Chicken
Delight in the bold flavors of Soy-Free Black Pepper Chicken, a perfect choice for those seeking a savory, soy-free twist on a classic stir-fry. Featuring tender, cornstarch-coated chicken thighs swiftly pan-fried to golden perfection, this dish is elevated with a tantalizing balsamic vinegar and honey-based sauce that strikes the perfect balance between tangy and sweet. Crisp, colorful bell peppers, onions, and garlic combine for a vibrant and aromatic medley, while freshly ground black pepper delivers its signature spice in every bite. With a quick preparation time and an easy simmer to meld flavors, this hearty chicken dish is ideal for busy weeknight dinners or casual gatherings. Serve it hot with steamed rice for a crowd-pleasing meal that’s packed with flavor, free of soy, and utterly satisfying.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 2 teaspoons Ground black pepper
- 3 tablespoons Vegetable oil
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Onion
- 3 Garlic cloves
- 1 cup Chicken broth
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 2 tablespoons Water
- 2 stalks Scallions
Instructions
Cut the chicken thighs into bite-sized pieces. In a bowl, combine the chicken pieces with cornstarch, salt, and 1 teaspoon of ground black pepper. Mix well to coat the chicken evenly and set aside.
Slice the red and green bell peppers into strips. Thinly slice the onion and chop the garlic cloves.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in batches, cooking until browned and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the sliced onions, garlic, and bell peppers. Stir-fry until the vegetables are tender but still crisp, about 4-5 minutes.
Combine the chicken broth, balsamic vinegar, honey, and remaining 1 teaspoon of ground black pepper in a bowl. Mix well.
Return the chicken to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
Let the mixture simmer for 5 minutes, allowing the flavors to meld together and the sauce to slightly thicken. If the sauce becomes too thick, add water as needed to achieve your desired consistency.
Chop the scallions and sprinkle them over the finished dish before serving.
Serve hot with steamed rice or your choice of sides.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 36.1 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 204 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
