Description
This Black Pepper Chicken stir-fry brings bold, takeout-style flavor to your kitchen in just 25 minutes. Tender chicken, crisp vegetables, and a savory black pepper sauce come together for a quick and satisfying meal that’s perfect for weeknights.
Ingredients
Boneless, skinless chicken thighs or breasts, sliced
2–3 cloves garlic, minced
1 tablespoon ginger, minced
1–2 bell peppers, sliced
1 small onion, sliced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon sugar
1–1½ teaspoons freshly ground black pepper (adjust to taste)
1 tablespoon cornstarch (for marinade)
2 tablespoons vegetable oil
Instructions
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Marinate the Chicken: Toss sliced chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and cornstarch. Let marinate for 10–15 minutes.
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Make the Sauce: In a small bowl, mix remaining soy sauce, oyster sauce, Shaoxing wine, sugar, and black pepper. Set aside.
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Cook Chicken: Heat oil in a wok or skillet over medium-high heat. Add marinated chicken and stir-fry until browned and nearly cooked through. Remove and set aside.
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Sauté Vegetables: Add a little more oil if needed. Stir-fry garlic and ginger until fragrant, then add bell peppers and onion. Cook for 2–3 minutes until slightly tender.
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Combine and Finish: Return chicken to the pan. Add sauce and stir to coat evenly. Cook until sauce thickens and chicken is fully cooked.
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Serve: Enjoy hot over steamed rice or noodles.
Notes
Use chicken breast for a leaner option, but avoid overcooking.
Add mushrooms, broccoli, or snow peas for extra veggies.
For a thicker sauce, add a cornstarch slurry (½ tsp cornstarch mixed with 1 tbsp water).
Adjust black pepper to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
