Soy-Free Black Pepper Chicken

Savor the bold, savory flavors of Soy-Free Black Pepper Chicken, a delightful twist on the classic dish, perfect for those avoiding soy-based ingredients. Tender, juicy chicken thighs are coated in a simple cornstarch mixture for a light crispy texture and accented with the warm spice of freshly ground black pepper. This quick one-pan recipe brings together vibrant strips of red and green bell peppers, aromatic garlic, and sliced onions, all tossed in a rich, tangy-sweet sauce made with balsamic vinegar and honey. With just 45 minutes from prep to plate, this soy-free alternative is a wholesome, weeknight-friendly meal that's bursting with flavor and easy to customize. Serve it over fluffy steamed rice or alongside your favorite sides for a satisfying dinner that’s both allergen-conscious and utterly delicious.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Slice the red and green bell peppers into strips. Thinly slice the onion and chop the garlic cloves.

Step 3

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.

Step 4

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.

Step 5

Combine the chicken broth, balsamic vinegar, honey, and remaining 1 teaspoon of ground black pepper in a bowl. Mix well.

Step 6

Return the chicken to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.

Step 7

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.

Step 8

Chop the scallions and sprinkle them over the finished dish before serving.

Step 9

Serve hot with steamed rice or your choice of sides.

Nutrition Facts

Serving size	(1307.2g)

Amount per serving	% Daily Value*
Calories	1699.8

Total Fat 95.3g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 25.3g
Cholesterol 625mg	0%
Sodium 3385.8mg	0%
Total Carbohydrate 71.1g	0%
Dietary Fiber 9.2g	0%
Total Sugars 36.1g
Protein 139.2g	0%

Vitamin D 35IU	0%
Calcium 203.7mg	0%
Iron 9.0mg	0%
Potassium 2374.6mg	0%

*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.

Source of Calories

Fat: 50.5%

Protein: 32.8%

Carbs: 16.7%