Black Pepper Chicken Stir-Fry Recipe
A quick and flavorful Black Pepper Chicken Stir-Fry featuring tender chicken strips marinated and cooked with vibrant bell peppers, onions, and a savory black pepper sauce. This easy-to-make dish is perfect for a weeknight meal and pairs excellently with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
Stir-Fry Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp water
- 1 tbsp freshly cracked black pepper (adjust to taste)
Vegetables and Garnish
- 2 tbsp vegetable oil or sesame oil
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2 cloves garlic, minced
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Chicken: In a bowl, toss the thinly sliced chicken strips with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and the cornstarch. Let the mixture marinate for 10-15 minutes to help tenderize the chicken and build flavor.
- Mix the Stir-Fry Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, 1 tablespoon of water, and 1 tablespoon of freshly cracked black pepper. Set this sauce mixture aside for later use.
- Cook the Chicken: Heat 1 tablespoon of vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and cook for 3-4 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables: In the same pan, add the remaining 1 tablespoon of oil. Sauté the sliced onion and bell pepper for 2-3 minutes until they start to soften. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Combine and Finish: Return the cooked chicken to the pan with the sautéed vegetables. Pour the prepared stir-fry sauce over the top, toss everything thoroughly to coat, and cook for another 2-3 minutes to allow the flavors to meld.
- Serve: Transfer the stir-fry to serving bowls. Garnish with sliced green onions and sesame seeds if desired. Serve hot alongside steamed rice or noodles for a complete meal.
Notes
- Adjust the amount of black pepper according to your heat preference.
- Chicken thighs can be used instead of breasts for juicier meat.
- Vegetables like snap peas or broccoli can be added to increase the veggie content.
- Use gluten-free soy sauce if you want to make this recipe gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: black pepper chicken, chicken stir-fry, easy stir-fry recipe, quick dinner, Asian chicken recipe
