Black Pepper Chicken Stir-Fry

Black Pepper Chicken Stir-Fry recipe with step-by-step photos & a video recipe. This black pepper chicken tastes so much better than the Chinese takeouts. Tender and juicy chicken stir-fried with crisp vegetables in a sweet, salty, and peppery sauce. A quick and easy chicken stir-fry recipe made within 30 minutes. Perfect for busy weekends.

This black pepper chicken tastes so delicious that there are no leftovers. This is the dish that your whole family can enjoy. You can serve this black pepper chicken with either steamed rice, fried rice, or noodles.

Similar to Garlic Butter Chicken Bites, this recipe is so easy and quick that it comes together in just 30 minutes. The best part of the stir-fry recipes is that they are so versatile, that you can add any vegetables of your choice.

About this recipe

In this recipe post, I am sharing how to make a black pepper chicken stir-fry recipe with homemade stir-fry sauce.  

This recipe is inspired by restaurant-style Chinese Black Pepper Chicken. Although, I have swapped a few ingredients to make it easily at home. It tastes equally delicious and healthier compared to takeouts.

Juicy and tender chicken pieces are seasoned with salt and pepper, stir-fried with crisp vegetables, and tossed with homemade stir-fry sauce.

You need the traditional wok to make stir-fry recipes. But if you do not have any, use a heavy bottom pan.

Making everything in a single pan needs some planning. Start with stir-frying the chicken, then the veggies, and finally ginger, garlic & onions. The cooking time of each ingredient is different. So add it in that sequence.

If you like this recipe, you may be interested in these other amazing chicken recipes

• Chicken Nuggets
• Popcorn Chicken
• Cajun Chicken Sandwich
• American Chop Suey
• Lemon Garlic Chicken
• Indian Pepper Chicken

Why You Need This Recipe

• Easy step-by-step instructions with a recipe video.
• Quick & easy to make - You can make it within 30 minutes.
• Easy to customize – See the ingredient list below for possible substitutions. You can add or skip the ingredients as per your taste.
• Homemade stir-fry sauce - You can use store-bought sauce too. In this recipe post, I have shown how to make stir-fry sauce easily at home.
• Make-ahead recipe - You can make it ahead of time. Store it in an airtight container in the refrigerator. Stays good for 4-5 days in the refrigerator. Reheat and serve.
• One-pan recipe - Everything is made in a single skillet & a fewer dishes to go.

Ingredients & Substitutions

• Chicken - I have used boneless skinless chicken breast cut into 1-inch pieces. However, you can use boneless skinless chicken thighs too.
• Flavoring - Soy sauce, Oyster sauce, Sriracha, vinegar, black pepper & salt.
• Soy sauce - Use low sodium light soy sauce. To substitute or make it gluten-free use tamari or coconut aminos.
• Oyster sauce - Oyster sauce gives this dish a great depth of flavor. You can substitute it with dark soy sauce in the same quantity.
• Sriracha - Sriracha is completely an optional ingredient. You can substitute it with red pepper flakes or chili-garlic sauce.
• Vegetables - Onion, ginger, garlic, and bell peppers.
• Cornstarch - It helps to thicken the sauce.
• Oil - You can use any cooking oil that does not have a strong flavor. I have used sunflower oil.
• Butter - Butter is an optional ingredient but it definitely brings out the best flavors.
• Garnishing - Spring onion greens & roasted sesame seeds.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Step by step instructions with photos

Preparations

1. Cut the chicken breast into 1-inch pieces. Set it aside.
2. Finely chop the garlic, grate ginger & slice spring onion whites.
3. Cut red onion & bell peppers into cubes.
4. Chop spring onion greens.
5. In a small mixing bowl, combine all the sauce ingredients. Set it aside. (images 1 and 2)

   

Making the black pepper chicken stir-fry

1. Heat 2 teaspoons of oil in a heavy bottom pan over high heat.
2. Add 1 teaspoon of butter (optional).
3. When the butter melts, add chicken. Spread the chicken pieces on the pan in a single layer.
4. Season it with salt and pepper. (image 5)
5. Let it cook for a minute. Cook stirring it until the color of the chicken changes from pink to white. (image 6)
6. Now slide the chicken pieces on one side of the pan.
7. Add onion, green, and yellow bell peppers. Stir fry for 3-4 minutes. (image 7)
8. Stir the chicken pieces too to avoid burning.
9. Slide the veggies & add ginger, garlic & white onions. Stir fry for a minute. (image 8)

   

10. Now combine everything well. Stir-fry for 2 minutes. (image 9)
11. Make sure the chicken is cooked at this stage.
12. Next, give the prepared stir-fry sauce a quick mix. Pour the sauce into the pan. (image 10)
13. Stir to coat the chicken & veggies well with the sauce. Cook until the sauce thickens. (image 11)
14. Finish with spring onion greens & roasted sesame seeds. (image 12)

    

Tips to make Best Black Pepper Chicken

• Keep everything ready - Make sure to keep all the ingredients, sauce, and spices ready before you start cooking.
• Cook on high heat - While making any stir-fry recipes, make sure to cook on high heat.
• Black Pepper is the key ingredient. Make sure to use freshly crushed black pepper or black pepper powder. You can use either coarse or fine powder for this pepper chicken stir-fry recipe.
• Cut the chicken pieces uniformly - Cut the chicken breast into the same bite-size cubes. It ensures that the chicken cooks evenly and takes the same time to cook.
• Make sure the pan is hot before you place the chicken on it. It will seal the chicken pieces from the outside, trapping the juices inside. The chicken will be juicy & moist.
• Spread the chicken pieces on the pan in a single layer. Do not let the chicken pieces overlap. If they overlap each other then the chicken will start to release water. It will result in steam cooking the chicken rather than crisp frying.
• Making everything in a single pan needs some planning. Start with stir-frying the chicken, then the veggies, and finally ginger, garlic & onions. The cooking time of each ingredient is different.
• Stir the ingredients continuously while cooking to ensure everything gets cooked evenly.

Storage Suggestions

• Leftovers can be transferred to an airtight container in the refrigerator. Stays good for 4-5 days.
• Store the leftovers within 2 hours of making it.
• It is a freezer-friendly dish. Stays good for a month in the freezer.

Variations that you can try

• You can add any vegetables of your choice like broccoli, carrots, mushrooms, etc.
• You can make it with shrimp or tofu instead of chicken.
• Add some roasted cashews while adding the sauce to the pan.

If you make this recipe, please leave a comment and a starred review below.

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