Black Pepper Chicken Stir Fry
This easy black pepper chicken stir fry is a better-than-takeout recipe made with juicy chicken, fresh vegetables, and a rich pepper sauce. Quick, simple, and perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs Chicken breast can be used instead, but watch cooking time.
- 2 tbsp black pepper Freshly cracked if possible.
- 3 tbsp soy sauce Regular or low sodium.
- 2 tbsp oyster sauce Can substitute with a mix of soy sauce and sugar if necessary.
- 2 cloves garlic Freshly minced.
- 1 tbsp ginger Freshly minced.
- 1 tbsp brown sugar or honey Just a little to balance flavors.
- 1 tbsp cornstarch Helps thicken the sauce.
- 1 medium onion Sliced.
- 1 medium bell pepper Sliced.
- 2 tbsp neutral oil Such as avocado, canola, or vegetable oil.
- 1 tsp sesame oil Optional, for extra aroma.
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Instructions
Preparation
- In a small bowl, stir together soy sauce, oyster sauce, brown sugar or honey, a splash of water, and a big pinch of black pepper. Add cornstarch to help thicken.
- Toss chicken pieces with salt, black pepper, and cornstarch until lightly coated.
Cooking
- Heat oil in a large skillet or wok. Add chicken in a single layer and let it brown. Flip and cook until just done, then remove to a plate.
- Add a touch more oil if needed and toss in sliced onion and bell pepper. Cook until veggies soften slightly but still have some bite.
- Stir in minced garlic and ginger for about 30 seconds until fragrant.
- Return chicken to the pan, pour in the sauce, and toss everything until glossy and coated. Let it bubble for a minute or two to thicken.
- Taste and adjust seasoning. Add more black pepper if desired or a splash of water if it gets too thick.
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Note
Prep ingredients before starting. Ensure the pan is hot enough to sear the chicken for the best texture. For leftovers, reheat in a skillet with a splash of water.