Go Back

Black Pepper Chicken Stir-Fry

A quick and comforting stir-fry featuring tender chicken, vibrant vegetables, and a glossy black pepper sauce, ready in under 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs or breasts, thinly sliced Thighs stay juicier; swap with tofu for a vegetarian twist
  • 2 tablespoons vegetable oil or other neutral oil
  • 1 large onion, sliced
  • 1 medium bell pepper, thinly sliced Any color; swap with carrots for firmer crunch
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated Or 1 teaspoon ground ginger
  • 1 to 2 tablespoons coarsely cracked black pepper Adjust to taste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon oyster sauce or mushroom sauce for vegetarian option
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon sesame oil Optional, for finishing
  • 1 teaspoon cornstarch mixed with 2 tablespoons water Slurry to thicken
  • to taste serving green onions and sesame seeds for garnish
  • to serve amount cooked rice or noodles

Method
 

Preparation
  1. Pat the chicken dry and slice into thin, even strips. Toss with a pinch of salt and half the cracked black pepper. Let it sit while you prep vegetables.
  2. Mix the sauce: in a small bowl whisk together soy sauce, oyster sauce, rice vinegar, and the cornstarch slurry. Set aside.
Cooking
  1. Heat a wok or large skillet over high heat until hot. Add oil. When the oil shimmers, add the chicken in a single layer. Let it sear without crowding for 2 to 3 minutes, stirring, until edges are golden but not fully cooked.
  2. Push the chicken to the side, add a touch more oil if needed, and toss in the onion and bell pepper. Stir-fry for 2 to 3 minutes until vegetables are vibrant and just tender.
  3. Add garlic, ginger, and the rest of the cracked black pepper. Stir for about 30 seconds until fragrant.
  4. Return the chicken to the center and pour the sauce over everything. Toss constantly as the sauce thickens and coats the chicken and vegetables for 1 to 2 minutes. Finish with sesame oil if using. Taste and adjust seasoning.
  5. Serve immediately over steaming rice or noodles, garnished with sliced green onions and sesame seeds.

Notes

This dish can be made ahead; slice chicken and mix sauce beforehand. For a healthier option, add double the vegetables such as broccoli and snap peas. For variations, try adding pineapple for a sweet twist or using tofu for a vegetarian option.