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Black Pepper Chicken Stir-Fry with Vegetables and Honey Recipe

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★★★★★

4.4 from 765 reviews

This Black Pepper Chicken recipe features tender bite-sized pieces of chicken thighs or breasts marinated and stir-fried with a vibrant, savory black pepper sauce and crisp vegetables. Served over jasmine or fried rice, it’s a quick and flavorful Asian-inspired dish perfect for weeknight dinners.

Ingredients

Scale

For the Chicken

  • 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

For the Sauce

  • 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)

For the Stir-Fry

  • 1 tbsp vegetable oil
  • 1 small onion, sliced
  • 1 bell pepper, sliced (red, green, or both)
  • 3 cloves garlic, minced

For Serving

  • Cooked jasmine rice or fried rice
  • Sliced green onions for garnish
  • Extra black pepper for topping

Instructions

  1. Marinate the Chicken: In a bowl, toss the chicken pieces with soy sauce and cornstarch. Let it sit for 10 minutes while you prep the other ingredients to ensure the chicken is flavorful and tender.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, black pepper, garlic powder, ginger powder, and chicken broth. Set aside to allow flavors to meld.
  3. Cook the Chicken: Heat 1 tablespoon of 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.
  4. Stir-Fry the Veggies: Using the same pan, add another tablespoon of oil. Stir-fry sliced onion and bell pepper for 2-3 minutes until they are slightly tender but still crisp. Add minced garlic and cook for an additional 30 seconds to release its aroma.
  5. Combine & Thicken: Return the cooked chicken to the pan. Pour in the prepared sauce and let it simmer for 1-2 minutes to blend flavors. Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the chicken and vegetables evenly.
  6. Serve & Enjoy: Spoon the black pepper chicken mixture over cooked jasmine or fried rice. Garnish with sliced green onions and sprinkle with extra black pepper for added flavor. Serve immediately and enjoy the delicious dish!

Notes

  • Adjust the amount of black pepper to suit your preferred spice level.
  • Use chicken thighs for juicier, more flavorful results; breasts work well if you prefer leaner meat.
  • For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
  • Vegetables such as snap peas or mushrooms can be added for extra texture and flavor.

Keywords: Black Pepper Chicken, stir-fry chicken, Asian chicken recipe, easy chicken dinner, quick chicken stir fry

Find it online: https://todayfoodrecipe.com/black-pepper-chicken-stir-fry-with-vegetables-and-honey-recipe/