Black Pepper Chicken Stir Fry Recipe

Stir-fry dishes are a staple in many cuisines around the world, particularly in Chinese and Asian cooking. They are popular for their vibrant flavors, colorful vegetables, and the balance between savory, sweet, and spicy elements. One of the most beloved stir-fry variations is Black Pepper Chicken Stir Fry, a dish that combines juicy chicken, aromatic vegetables, and a rich, spicy black pepper sauce.

Black Pepper Chicken Stir Fry is a wonderfully versatile dish that can be served with rice, noodles, or even on its own for a low-carb option. The black pepper adds a sharp kick, which is beautifully balanced by the umami-rich soy sauce and other seasonings. Best of all, it comes together quickly in a single pan or wok, making it a perfect meal for busy nights or meal prep for the week ahead.

Instructions

Step 1: Prepare the Chicken

1. Cut the Chicken: Start by cutting the boneless, skinless chicken breasts or chicken thighs into bite-sized pieces. Chicken thighs tend to be more tender and juicy, while chicken breasts are leaner. Both work perfectly well, so feel free to choose according to your preference.

2. Marinate the Chicken:

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   • In a medium bowl, combine the soy sauce, cornstarch, sesame oil, salt, black pepper, and rice vinegar. This marinade will add flavor and tenderness to the chicken.
   • Toss the chicken pieces into the marinade, ensuring each piece is well-coated. Let it sit for at least 15-20 minutes to allow the flavors to penetrate the meat. For deeper flavor, marinate the chicken for up to an hour if you have the time.

Step 2: Prepare the Stir Fry Sauce

1. Combine the Sauce Ingredients:
   • In a small bowl, whisk together the following ingredients:
     • Soy sauce
     • Oyster sauce
     • Dark soy sauce
     • Rice vinegar
     • Brown sugar or erythritol (if using)
     • Chicken broth or water
     • Cornstarch (to help thicken the sauce and give it a silky texture)
   • Stir until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

Step 3: Stir-Fry the Vegetables

1. Prepare the Vegetables:

   • Slice the onion, bell peppers, and carrot thinly. The goal is to have all the vegetables evenly sized so they cook at the same rate. Cut the broccoli into small, bite-sized florets.

2. Heat the Oil:

   • Heat 2 tablespoons of vegetable oil in a large wok or a non-stick skillet over medium-high heat. You want the oil to be hot enough that it shimmers but does not smoke.

3. Stir-Fry the Vegetables:

   • Add the sliced onion first and stir-fry for about 2 minutes until it starts to soften and become translucent.
   • Then, add the carrot, bell peppers, and broccoli florets. Stir-fry the vegetables for 3-4 minutes, until they’re slightly tender but still vibrant and crisp. You want to maintain a little crunch in the vegetables to add texture to the stir fry.
   • Add the minced garlic and ginger, cooking for another 1-2 minutes until aromatic and the garlic starts to turn golden.

Step 4: Cook the Chicken

1. Cook the Chicken:
   • In the same pan, add a bit more oil if needed. Once the oil is hot, add the marinated chicken pieces. Stir-fry the chicken for 5-7 minutes until it is fully cooked and lightly browned. The chicken should be crispy on the outside and tender on the inside. Make sure to stir the chicken pieces often to avoid burning and to ensure even cooking.
2. Add the Black Pepper:
   • Just before the chicken finishes cooking, add the freshly ground black pepper to the pan. Use a generous amount, as black pepper is the key flavor component in this dish. Stir to incorporate the pepper evenly into the chicken and vegetables.

Step 5: Combine the Sauce and Finish the Stir Fry

1. Add the Stir Fry Sauce:
   • Once the chicken is fully cooked, pour the prepared stir fry sauce over the chicken and vegetables. Stir everything together until the sauce is evenly distributed and coats the chicken and veggies.
2. Thicken the Sauce:
   • As the sauce heats, it will begin to thicken because of the cornstarch. Let it simmer for about 2-3 minutes until the sauce is glossy and slightly reduced to a thick consistency. If you prefer a thicker sauce, you can add a little more cornstarch mixed with water at this point.

Step 6: Serve and Garnish

1. Serve:
   • Transfer the stir fry to a large serving dish. You can serve it over steamed rice (white or brown rice), cauliflower rice for a low-carb option, or noodles.
2. Garnish:
   • Garnish the stir fry with scallions, a sprinkle of sesame seeds, and some fresh cilantro for added color and flavor. If you like a bit of heat, top the stir fry with a few chili flakes or a drizzle of chili oil.

Tips for Success

1. Using Chicken Thighs vs. Chicken Breasts:

   • Chicken thighs tend to be juicier and more forgiving in stir-fries. They absorb the flavor of the marinade well and stay moist when cooked. Chicken breasts are leaner and may dry out if overcooked, so be careful not to overcook them.

2. Choosing the Right Pan:

   • A wok is ideal for stir-frying because it distributes heat evenly and allows for quick cooking. However, a large non-stick skillet can also do the job just fine.

3. Adjusting the Spice Level:

   • If you like your stir fry with a spicy kick, feel free to add more freshly ground black pepper or incorporate chili flakes or sriracha into the sauce. Adjust the seasoning based on your personal taste.

4. Meal Prep:

   • This dish is excellent for meal prep! Simply store the cooked chicken and vegetables in an airtight container and refrigerate for up to 4-5 days. Reheat in the microwave or on the stovetop with a splash of water or chicken broth to keep it moist.

5. Thickening the Sauce:

   • If you prefer a thicker sauce, you can always add a bit more cornstarch or arrowroot powder. Make sure to dissolve the thickener in water first before adding it to the pan to avoid clumps.

Variations

1. Vegetarian Option:

   • You can make this dish vegetarian by substituting the chicken with tofu or tempeh. Both options soak up the sauce and take on the flavors of the stir-fry. Be sure to press the tofu to remove excess moisture before cooking it in the stir-fry.

2. Adding More Vegetables:

   • Add more variety by including other vegetables like snow peas, mushrooms, or baby corn. Stir-fries are flexible, and the more colorful the vegetables, the better!

3. Add Nuts for Texture:

   • For added crunch, you can toss in some cashews or peanuts at the end of cooking. This will bring some texture contrast to the dish and a bit of extra richness.

4. Low-Carb/Keto Version:

   • For a keto-friendly version, substitute the regular soy sauce with coconut aminos and use erythritol or another keto-friendly sweetener instead of brown sugar. Serve with cauliflower rice or zucchini noodles to keep it low-carb.

Conclusion

This Black Pepper Chicken Stir Fry recipe is not only delicious but also incredibly versatile. With its combination of tender chicken, crunchy vegetables, and a bold black pepper sauce, it’s sure to be a hit in your household. The recipe is customizable to suit your dietary preferences, and it’s quick enough for a weeknight dinner while also being hearty enough for meal prep.

Yield: 4

Black Pepper Chicken Stir Fry Recipe

Print

Stir-fry dishes are a staple in many cuisines around the world, particularly in Chinese and Asian cooking. They are popular for their vibrant flavors, colorful vegetables, and the balance between savory, sweet, and spicy elements. One of the most beloved stir-fry variations is Black Pepper Chicken Stir Fry, a dish that combines juicy chicken, aromatic vegetables, and a rich, spicy black pepper sauce.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• For the stir fry:
• 1 lb (450g) boneless, skinless chicken breasts (or thighs), thinly sliced
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
• 1/2 cup broccoli florets (optional)
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sugar or a low-carb sweetener (optional, for balance)
• For the black pepper sauce:
• 2 tablespoons soy sauce (or coconut aminos)
• 1 teaspoon freshly ground black pepper (adjust to your heat preference)
• 1 teaspoon oyster sauce (optional, for depth of flavor)
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch or arrowroot powder (optional, to thicken)
• 2 tablespoons water

Instructions

1. Prepare the black pepper sauce:

• In a small bowl, whisk together the soy sauce (or coconut aminos), freshly ground black pepper, oyster sauce, sesame oil, cornstarch (if using), and water. Set aside.

2. Cook the chicken:

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
• Add the sliced chicken to the pan, season with a pinch of salt, and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

3. Stir fry the vegetables:

• In the same skillet, add the remaining 1 tablespoon of oil.
• Add the onions, bell peppers, garlic, and ginger to the skillet. Stir fry for about 3-4 minutes, until the vegetables are tender-crisp. If you're using broccoli, add it during the last 2 minutes of cooking.

4. Combine the chicken and sauce:

• Return the cooked chicken to the skillet with the vegetables.
• Pour the black pepper sauce over the chicken and vegetables, and stir to coat everything evenly. Let it simmer for 1-2 minutes, allowing the sauce to thicken (if you used cornstarch).

5. Serve:

• Serve the stir fry hot over rice, cauliflower rice, or enjoy it on its own as a low-carb meal.

Notes

Adjusting Spice: You can add more black pepper to make it spicier, or even add a pinch of red pepper flakes for an extra kick.

Low-carb Options: Serve with cauliflower rice or zucchini noodles if you're following a low-carb or keto diet.

Other Veggies: Feel free to customize the veggies based on what you have available—carrots, snow peas, or mushrooms also work well in this stir fry.