This Easy Black Pepper Chicken Stir-Fry is quick and tasty! Juicy chicken pieces are mixed with colorful veggies and coated in a spicy black pepper sauce that packs a punch.
Believe me, this dish cooks up in a flash! It’s perfect for busy nights when you want something delicious without spending hours in the kitchen. Plus, who doesn’t love a bit of heat? 🔥
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best. You can swap with tofu for a vegetarian option or shrimp for something different. Just ensure to adjust cooking times accordingly.
Vegetable Oil: While I like using vegetable oil for frying, you could also use canola or peanut oil for a different flavor. Olive oil works but has a lower smoke point, so it’s not ideal for high-heat stir-frying.
Bell Peppers: The recipe calls for red and green bell peppers for color and crunch. Feel free to mix and match with other veggies like broccoli, carrots, or snap peas for variety!
Black Pepper: Freshly ground black pepper gives a nice kick. If you want less spice, adjust the amount or use white pepper as a milder alternative.
Oyster Sauce: This adds a wonderful depth of flavor. If you need a vegetarian option, choose mushroom sauce as a substitute, which gives a similar umami taste.
How Can I Achieve Perfectly Cooked Chicken?
Getting the chicken cooked right is essential for a great stir-fry. Here’s how to do it:
- Marinate the chicken briefly for flavor and tenderness. Even 10-15 minutes makes a difference!
- Ensure your pan or wok is hot before adding the chicken. A high heat gives you that nice sear!
- Don’t overcrowd the pan—cook in batches if needed. This helps the chicken brown instead of steaming.
- Keep it moving! Stir-fry requires constant movement to cook evenly and avoid burning.
Following these tips will help you get juicy, flavorful chicken every time!
Easy Black Pepper Chicken Stir-Fry
Ingredients You’ll Need:
For the Chicken Stir-Fry:
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- 2-3 green onions, chopped
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt to taste
How Much Time Will You Need?
This easy dish takes about 10 minutes of prep time to slice and marinate the chicken, plus around 10-15 minutes to cook the stir-fry. In total, expect to spend about 20-25 minutes from start to finish. It’s a quick and delicious meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce and a pinch of salt. Mix well and set aside to marinate for about 10-15 minutes. This will add flavor and keep the chicken juicy.
2. Heat the Oil:
In a large pan or wok, heat the vegetable oil over medium-high heat. You want it hot enough to sauté the chicken quickly but not smoking.
3. Cook the Chicken:
Add the marinated chicken to the pan and stir-fry for about 5-7 minutes until it’s cooked through and lightly browned. Once done, remove the chicken from the pan and set it aside.
4. Sauté Garlic and Ginger:
In the same pan, you may need to add a little more oil. Add the minced garlic and ginger, sautéing them for about 30 seconds until fragrant. Be careful not to burn them!
5. Add the Veggies:
Add the sliced onion and bell peppers to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. This keeps the colors vibrant and the nutrients intact!
6. Combine Chicken and Veggies:
Return the cooked chicken to the pan, mixing it back in with the veggies to combine.
7. Add Sauces and Seasoning:
Pour in the remaining 1 tablespoon of soy sauce, oyster sauce, sugar, black pepper, and chicken broth. Stir everything together so the chicken and veggies are well coated in the sauce.
8. Thicken the Sauce (Optional):
If you like a thicker sauce, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce has thickened to your liking.
9. Taste and Adjust:
Before serving, taste the stir-fry and feel free to adjust the seasoning with a touch more salt or black pepper, depending on your preferences!
10. Serve and Enjoy:
Garnish with chopped green onions for a fresh touch, then serve hot over steamed rice or noodles. Enjoy your flavorful Easy Black Pepper Chicken Stir-Fry!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Stir-Fry?
Absolutely! This recipe is very versatile. Feel free to add or substitute vegetables like broccoli, carrots, snap peas, or mushrooms. Just adjust the cooking time according to the veggies you choose to ensure everything is tender-crisp!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm in the microwave or on the stovetop over low heat, adding a splash of water or broth if needed to keep it moist.
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free soy sauce (often labeled as tamari) and ensure your oyster sauce is gluten-free as well. This way, you can still enjoy the flavors without the gluten!
What Can I Serve with Black Pepper Chicken Stir-Fry?
This dish pairs wonderfully with steamed rice, fried rice, or noodles. For a lighter option, serve it over cauliflower rice or alongside a fresh salad to balance out the meal!
