Yes! 😋 Black Pepper Chicken Stir-Fry is one of those quick, flavorful dishes that tastes just like takeout — tender chicken, crisp veggies, and a glossy black pepper sauce that’s savory, slightly sweet, and a little spicy. Perfect over steamed rice or noodles! 🍚🍜
Here’s the full recipe 👇
🍗 Black Pepper Chicken Stir-Fry
Ingredients
(Serves 3–4)
For the chicken:
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1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
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1 tbsp soy sauce
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1 tbsp cornstarch
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1 tbsp vegetable oil
For the sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp dark soy sauce (optional, for color)
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1 tbsp rice vinegar or Shaoxing wine
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1½ tbsp brown sugar
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2 tsp freshly ground black pepper (adjust to taste — it should be bold!)
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½ cup chicken broth
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1 tsp cornstarch (for thickening)
For the stir-fry:
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2 tbsp oil
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1 medium onion, sliced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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3–4 cloves garlic, minced
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1-inch piece ginger, grated (optional)
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2–3 green onions, chopped (for garnish)
Instructions
1. Marinate the chicken
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In a bowl, mix chicken with soy sauce, cornstarch, and oil.
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Let sit for at least 10 minutes (or up to 30 for extra tenderness).
2. Prepare the sauce
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In a small bowl, whisk together soy sauces, oyster sauce, vinegar, sugar, black pepper, broth, and cornstarch.
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Set aside.
3. Stir-fry the chicken
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Heat a large wok or skillet over medium-high heat.
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Add oil and cook the chicken in batches until browned and cooked through (about 4–5 minutes).
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Remove and set aside.
4. Cook the aromatics & veggies
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In the same pan, add a little more oil if needed.
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Add onions, peppers, garlic, and ginger. Stir-fry for 2–3 minutes until crisp-tender.
5. Add sauce & finish
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Return chicken to the pan.
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Pour in the sauce and toss everything together.
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Cook for 1–2 minutes, until the sauce thickens and coats the chicken beautifully.
6. Serve
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Sprinkle with green onions.
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Serve hot over steamed rice, jasmine rice, or noodles. 🍚
💡 Tips
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Use freshly ground black pepper — it gives the sauce that sharp, aromatic kick.
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Want more heat? Add a pinch of crushed red chili flakes.
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You can swap chicken for beef or tofu for variation.
Would you like me to give you a spicy restaurant-style version with a richer, glossy sauce (like Panda Express or Chinese takeout)?
