Name: Black Pepper Chicken Stir-Fry with Vegetables and Honey Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp cornstarch; 2 tbsp soy sauce; 1 tbsp vegetable oil; ¼ cup low-sodium soy sauce; 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp honey (or brown sugar); 2 tsp freshly ground black pepper (adjust to taste); 1 tsp garlic powder; 1 tsp ginger powder; ½ cup chicken broth; 1 tbsp cornstarch mixed with 2 tbsp water (for thickening); 1 tbsp vegetable oil; 1 small onion, sliced; 1 bell pepper, sliced (red, green, or both); 3 cloves garlic, minced; Cooked jasmine rice or fried rice; Sliced green onions for garnish; Extra black pepper for topping

Jump to Recipe

Introduction

Black Pepper Chicken is a flavorful and quick stir-fry dish packed with bold spices and tender chicken. This recipe combines a peppery sauce with crisp vegetables for a delicious meal perfect for busy weeknights.

A white bowl filled with two main layers: on the left side a thick layer of fluffy white rice with scattered green chopped scallions, and on the right a glossy, dark brown sauce coating chunks of cooked chicken and mixed bell peppers in red, green, and light yellow. The chicken pieces are tender and slightly browned, while the sauce has visible black pepper specks adding texture. More green scallions are sprinkled over the sauced side, adding a fresh touch. The bowl sits on a white marbled surface with a soft textured gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp vegetable oil
¼ cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp honey (or brown sugar)
2 tsp freshly ground black pepper (adjust to taste)
1 tsp garlic powder
1 tsp ginger powder
½ cup chicken broth
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
1 tbsp vegetable oil (for stir-fry)
1 small onion, sliced
1 bell pepper, sliced (red, green, or both)
3 cloves garlic, minced
Cooked jasmine rice or fried rice (for serving)
Sliced green onions for garnish
Extra black pepper for topping

Instructions

Step 1: In a bowl, toss the chicken pieces with 2 tablespoons soy sauce and 2 tablespoons cornstarch. Let it marinate for 10 minutes while you prepare the other ingredients.
Step 2: In a small bowl, whisk together ¼ cup soy sauce, oyster sauce, rice vinegar, honey, black pepper, garlic powder, ginger powder, and chicken broth. Set this sauce mixture aside.
Step 3: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
Step 4: In the same pan, add another tablespoon of vegetable oil. Stir-fry 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.
Step 5: Return the cooked chicken to the pan. Pour in the prepared sauce and let it simmer for 1-2 minutes. Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the chicken evenly.
Step 6: Serve the black pepper chicken over cooked jasmine or fried rice. Garnish with sliced green onions and sprinkle with extra black pepper to taste. Enjoy!

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes or sliced fresh chili alongside the black pepper.
Swap out chicken thighs for breast if you prefer leaner meat, but thighs add more juiciness and flavor.
Use fresh garlic and ginger instead of powder for a more aromatic sauce.
Add other vegetables like snap peas or mushrooms to increase the veggie count and texture variety.

Storage

Store leftover black pepper chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Sauce may thicken upon cooling; add a splash of water or broth when reheating if needed to loosen it.

How to Serve

A white bowl filled halfway with soft, fluffy white rice topped on one side with a rich, thick brown sauce loaded with chunks of tender meat and chopped green and red bell peppers, garnished with finely chopped green onions scattered on top and around the dish. The bowl sits on a white marbled surface with a gray cloth partially visible in the background. The textures show the moist, juicy meat contrasting with the fluffy rice and fresh green onion bits. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before marinating and cooking for even results and food safety.

Is black pepper chicken spicy?

It has a mild to moderate peppery kick from the black pepper, but you can adjust the spice level by adding more or less black pepper or chili as preferred.