If you’re craving a dish that’s bursting with bold, smoky flavor and quick enough for any weeknight, then this Black Pepper Chicken Stir-Fry Recipe is your new best friend in the kitchen. Picture tender chicken pieces enveloped in a luscious sauce that’s rich with the perfect kick of freshly cracked black pepper, complemented by crisp bell peppers and sweet onions—all coming together in a symphony of texture and taste. It’s simple to make, packed with flavor, and sure to satisfy everyone at the table, from picky eaters to spice lovers alike.
Ingredients You’ll Need
Gathering these easy-to-find, yet essential ingredients will ensure every bite of your Black Pepper Chicken Stir-Fry delivers the perfect balance of taste, texture, and vibrant color. Each component plays a starring role whether it’s adding savory depth, a splash of umami, or a fresh crunch.
- 350 grams boneless, skinless chicken thighs or breast: Thighs bring juiciness, but breast works if you prefer leaner meat.
- 1 bell pepper (red or green), thinly sliced: Adds a crisp, sweet bite and gorgeous color contrast.
- 1 onion, thinly sliced: Brings natural sweetness and that classic stir-fry aroma.
- 2 cloves garlic, minced: Infuses the dish with warm, fragrant undertones.
- 2 tablespoons neutral cooking oil: Ideal for high-heat stir-frying without overpowering flavors.
- 2 teaspoons cornstarch: Helps the chicken get that velvety, glossy texture.
- 1 teaspoon sesame oil: Adds a nutty finish that elevates the entire dish.
- 2 teaspoons Shao Xing wine (or Japanese mirin): Offers subtle sweetness and depth.
- 1 tablespoon regular soy sauce: Provides salty umami flavor.
- 1/2 teaspoon freshly ground or coarse black pepper: Key to giving the dish its signature peppery punch.
- 1 teaspoon black pepper: Amplifies the heat and aroma—essential in this recipe.
- 1 tablespoon light soy sauce: Lends saltiness and color.
- 1 teaspoon dark soy sauce: For a touch of sweetness and a richer hue.
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce): Intensifies savory flavor with a silky texture.
- 1 tablespoon Shao Xing wine (or mirin): Adds complexity and a hint of sweetness.
- 1 teaspoon cornstarch or potato starch: Thickens the sauce beautifully when combined with liquid.
- 3 tablespoons water or low sodium chicken broth: Balances the sauce for perfect consistency.
- 2 teaspoons sesame oil: Final touch for that irresistible fragrance.
How to Make Black Pepper Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by combining your chicken pieces with cornstarch, sesame oil, Shao Xing wine, soy sauce, and the freshly ground black pepper in a bowl. This marinade not only imparts deep flavor but also tenderizes the meat, ensuring each bite is juicy and well-seasoned. Let it rest for at least 15 minutes—this little pause makes a big difference.
Step 2: Prepare the Stir-Fry Sauce
While the chicken is taking in those flavors, whisk together all the sauce ingredients in a separate bowl. Make sure the cornstarch is completely dissolved here to prevent any lumps and to achieve a silky, smooth sauce that will coat your stir-fry perfectly. Set this aside for now.
Step 3: Cook the Chicken
Heat up your cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry it until it’s fully cooked and has developed a lovely golden-brown tint. This takes about 5 to 7 minutes. When the chicken looks deliciously seared, transfer it to a plate and keep it warm.
Step 4: Stir-Fry the Vegetables
Using the same skillet, add a little more oil if needed, then toss in your minced garlic, sliced onions, and bell peppers. Cook them just until tender-crisp so they retain their bright colors and slight crunch—about 3 to 4 minutes. This step creates the perfect fresh balance to the savory chicken.
Step 5: Combine and Thicken the Dish
Return the chicken to the pan with your vegetables. Pour the prepared stir-fry sauce all over, then keep stirring steadily. As the sauce heats, it will thicken and evenly glaze the ingredients, creating that signature luscious coating that makes this Black Pepper Chicken Stir-Fry Recipe so addictive. This takes just 2 to 3 minutes.
Step 6: Serve While Hot
Once everything is perfectly coated and the sauce has thickened to your liking, remove the skillet from heat. Serve right away for the freshest taste experience—pair it with steamed rice or your favorite noodles to soak up all that incredible sauce.
How to Serve Black Pepper Chicken Stir-Fry Recipe
Garnishes
To elevate your Black Pepper Chicken Stir-Fry Recipe even further, consider sprinkling some toasted sesame seeds or freshly chopped green onions on top before serving. These simple garnishes add a pop of color, extra crunch, and a subtle, nutty aroma that perfectly complements the peppery heat.
Side Dishes
While steamed rice or noodles are classic companions here, you can also serve this dish alongside stir-fried greens like bok choy, or even light cucumber salad for a refreshing contrast. These sides balance the richness and turn your meal into a wholesome feast.
Creative Ways to Present
For a fun twist, try plating your Black Pepper Chicken Stir-Fry Recipe in a shiny hollowed-out bell pepper or serve it over a bed of fluffy quinoa for a health-conscious variation. Presentation matters, and a colorful, vibrant display will make your home-cooked dish feel even more special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your stir-fry into an airtight container and store it in the refrigerator. It should stay fresh for up to 3 days without losing its vibrant flavor or tender texture, making it perfect for quick lunches or easy dinners later in the week.
Freezing
You can freeze the cooked Black Pepper Chicken Stir-Fry Recipe in a freezer-safe container for up to 2 months. To preserve the texture, avoid freezing with rice or noodles—just freeze the chicken and vegetables with the sauce, and prepare fresh sides when you’re ready to eat.
Reheating
Reheat your leftovers gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. This method keeps the chicken juicy and the peppers crisp, maintaining the stir-fry’s fresh-from-the-wok goodness.
FAQs
Can I use chicken breast instead of thighs for this Black Pepper Chicken Stir-Fry Recipe?
Absolutely! Chicken breast works well if you prefer leaner meat, though thighs offer a bit more juiciness and flavor. Just be careful not to overcook breast meat so it stays tender.
What if I don’t have Shao Xing wine or mirin?
You can substitute Shao Xing wine with dry sherry or a mild sake, or simply use mirin for a touch of sweetness. If none of these are available, a little extra soy sauce plus a pinch of sugar can work in a pinch.
How do I make this dish spicier?
To ramp up the heat, add freshly chopped chili peppers or a pinch of crushed red pepper flakes along with the black pepper when marinating or stir-frying. It complements the peppery flavor beautifully.
Can I make this recipe vegetarian or vegan?
Yes! Swap the chicken for firm tofu or a medley of mushrooms, and use vegetarian oyster sauce or hoisin sauce as a substitute. The cooking technique stays the same and the flavor remains delightful.
Is it okay to prepare the sauce ahead of time?
Definitely, mixing the sauce ingredients ahead of time saves you prep during cooking. Just give it a quick stir before adding to the pan to ensure the starch hasn’t settled at the bottom.
Final Thoughts
There’s nothing quite like the comforting aroma and lively flavors of this Black Pepper Chicken Stir-Fry Recipe wafting through your kitchen. It’s quickly become a favorite for good reason—it’s simple, flavorful, and totally crave-worthy. I can’t wait for you to try it and make it your own go-to for an easy, satisfying meal that feels like a warm hug on a plate.
Print
Black Pepper Chicken Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and quick Black Pepper Chicken stir-fry featuring tender boneless chicken pieces, crisp bell peppers, and onions in a rich, savory black pepper sauce. Perfect for a weeknight dinner, this dish combines the pungent aroma of black pepper with a balanced blend of soy sauces and Shao Xing wine, delivering a vibrant and satisfying meal.
Ingredients
Chicken Marinade
- 350 grams boneless, skinless chicken thighs or breast
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons Shao Xing wine (or substitute with Japanese mirin)
- 1 tablespoon regular soy sauce
- 1/2 teaspoon freshly ground or coarse black pepper
Vegetables
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Stir Fry Sauce
- 1 teaspoon black pepper
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
- 1 tablespoon Shao Xing wine (or mirin)
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons water or low sodium chicken broth
- 2 teaspoons sesame oil
Cooking Oil
- 2 tablespoons neutral cooking oil (such as vegetable or canola oil)
Instructions
- Prepare the Marinade: In a bowl, combine the chicken pieces with cornstarch, sesame oil, Shao Xing wine, soy sauce, and black pepper. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes to enhance flavor and tenderize.
- Make the Stir Fry Sauce: In a separate bowl, whisk together the black pepper, light soy sauce, dark soy sauce, oyster sauce, Shao Xing wine, cornstarch (or potato starch), and water (or broth). Stir until the cornstarch is completely dissolved. Set this sauce aside.
- Cook the Chicken: Heat neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for about 5-7 minutes until the chicken is cooked through and slightly browned. Once done, remove the chicken from the pan and set aside.
- Cook the Vegetables: In the same skillet, add a bit more oil if necessary, then stir-fry the minced garlic, sliced onions, and bell peppers for 3-4 minutes until the vegetables are tender yet crisp.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir fry sauce over the mixture. Stir continuously for 2-3 minutes, allowing the sauce to thicken and evenly coat the chicken and vegetables.
- Serve: Remove from heat and serve the Black Pepper Chicken immediately. It pairs wonderfully with steamed rice or noodles for a complete meal.
Notes
- Marinate the chicken for longer if time permits to deepen flavor.
- You can substitute Shao Xing wine with Japanese mirin if needed.
- Use low sodium soy sauce and chicken broth to reduce salt content.
- Add more black pepper if you prefer a spicier dish.
- Vegetarian options can use tofu and vegetarian stir fry sauce instead of oyster sauce.
- Ensure to stir sauce continuously when adding to prevent lumps due to cornstarch.
