Black Pepper Chicken
This quick and flavorful Black Pepper Chicken stir-fry features juicy chicken, crisp vegetables, and a bold black pepper sauce. A healthier takeout-style dish you can make at home in under 30 minutes. Perfect for busy weeknights, meal prep, or when you crave bold Asian-inspired flavors.
Equipment
- Wok or large non-stick skillet
- Sharp knife
- Cutting board
- Mixing bowls
- Wooden spatula or tongs
- Small whisk
- Measuring spoons and cups
Ingredients
- For the Chicken Marinade:
- 1 lb 450g boneless, skinless chicken thighs or breasts, sliced thin
- 1 tbsp soy sauce
- 1 tsp freshly ground black pepper
- 1 tsp cornstarch
- 1 tsp sesame oil optional
- 1 clove garlic minced
- For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce optional, for richness
- 1 tsp sugar or honey
- ½ cup chicken broth or water
- 1 tsp cornstarch
- Vegetables:
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 1 –2 scallions chopped (for garnish)
- For Cooking:
- 2 tbsp high-heat oil canola, peanut, or sunflower
- Extra freshly ground black pepper to taste
Instructions
- Marinate the Chicken
- In a bowl, mix the sliced chicken with soy sauce, black pepper, cornstarch, sesame oil, and minced garlic. Let it marinate for at least 15 minutes.
- Prepare the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, sugar, chicken broth, and cornstarch. Set aside.
- Stir-Fry the Chicken
- Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry the chicken until browned and cooked through (about 5–6 minutes). Remove and set aside.
- Stir-Fry the Vegetables
- In the same wok, add another tablespoon of oil. Sauté garlic, ginger, onions, and bell peppers for 2–3 minutes until slightly tender but still crisp.
- Combine Everything
- Return the chicken to the wok. Pour the sauce over and toss to coat everything. Cook for another 1–2 minutes until the sauce thickens and glazes the chicken.
- Finish and Serve
- Add a final sprinkle of freshly cracked black pepper and garnish with chopped scallions. Serve hot over steamed rice or noodles.
Notes
For a low-carb version, skip the sugar and serve with cauliflower rice or lettuce wraps.
To increase heat, add chili flakes or fresh Thai chilies.
Substitute coconut aminos for soy sauce to make it soy-free.
You can use tofu instead of chicken for a vegetarian version.
Use freshly cracked pepper, not pre-ground, for bold flavor.