Okay, here we go! Get ready to dive into a flavor adventure with me. This Easy Black Pepper Chicken Stir-Fry isn’t just another weeknight meal. It’s a ticket to a world of bold flavors, right from your very own kitchen!

I first stumbled upon this amazing Easy Black Pepper Chicken Stir-Fry during one of my late-night kitchen experiments. Picture this: a fridge full of leftovers, a craving for something savory, and a dash of daring. I grabbed what I could, threw it all in a wok, and bam – a flavor explosion happened!

The aroma alone was enough to make me do a little happy dance. But the taste? Oh. My. Goodness. It was spicy, savory, and oh-so-satisfying. And that’s how my Easy Black Pepper Chicken Stir-Fry was born – a happy accident turned into a total flavor win.

It’s amazing how the simplest ingredients can create something so special. What excites me most about this Easy Black Pepper Chicken Stir-Fry is its ability to turn an ordinary weeknight into a culinary experience. It’s comfort food with a twist, bold flavors that don’t take all day to make.

So, whether you’re a kitchen newbie or a seasoned pro, I invite you to join me on this delicious adventure. Let’s create some magic together with this Easy Black Pepper Chicken Stir-Fry! Let’s get cooking!

INGREDIENTS You Need

This Easy Black Pepper Chicken Stir-Fry ingredient list is all about bold flavors that actually work together! You can grab most of this during your normal shopping trip, which is a total win for busy weeknights.

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces: For the protein power!
1 tbsp olive oil: To keep things moving in the pan.
1 red bell pepper, sliced: Adds sweetness and color.
1 green bell pepper, sliced: More veggie goodness!
1 medium onion, sliced: Essential for flavor depth.
2 cloves garlic, minced: Because garlic makes everything better.
1 inch ginger, minced: For a warm, spicy kick.
1/4 cup soy sauce: The base of our savory sauce.
2 tbsp oyster sauce: Adds umami and richness. If you don’t have oyster sauce, this Easy Black Pepper Chicken Stir-Fry can still work! A bit more soy sauce with a tiny splash of fish sauce will do the trick.
2 tbsp honey: For a touch of sweetness to balance the spice.
2 tbsp black pepper, freshly ground: This is where the black pepper in Easy Black Pepper Chicken Stir-Fry really shines! Don’t skimp!
1 tbsp cornstarch: To thicken the sauce.
1/4 cup water: To help create the sauce.
2 green onions, chopped: For garnish and freshness.
Cooked rice, for serving: The perfect base for our flavor adventure.

Here’s my secret that takes it from good to incredible – I always add a tiny pinch of red pepper flakes to my Easy Black Pepper Chicken Stir-Fry for that extra kick. Store your ginger in the freezer; it will last way longer! This Easy Black Pepper Chicken Stir-Fry gets its amazing taste from the perfect balance of savory, sweet, and spicy – you won’t be disappointed!

Let’s Make Some!

This is where the delicious magic starts happening with our Easy Black Pepper Chicken Stir-Fry! Get ready for a flavor explosion.

Prep the Chicken: In a bowl, toss the chicken pieces with 1 tbsp of cornstarch. This helps the chicken get nice and crispy when stir-fried.
Stir-Fry the Chicken: Heat the olive oil in a large wok or skillet over high heat. Add the chicken and stir-fry until browned and cooked through. This Easy Black Pepper Chicken Stir-Fry step is crucial for getting that delicious texture. Remove the chicken from the wok and set aside.
Sauté the Veggies: Add the sliced bell peppers and onion to the wok. Stir-fry for about 3-5 minutes, until slightly softened.
Add Aromatics: Add the minced garlic and ginger to the wok. Stir-fry for another minute until fragrant. This is where the magic starts happening!
Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey, black pepper, cornstarch, and water.
Combine Everything: Pour the sauce over the vegetables in the wok. Bring to a simmer, stirring constantly until the sauce thickens. This is my favorite part of making Easy Black Pepper Chicken Stir-Fry – watch the magic happen!
Add Chicken Back: Return the cooked chicken to the wok. Stir to coat the chicken with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld together. This Easy Black Pepper Chicken Stir-Fry should smell absolutely incredible right now.
Garnish and Serve: Garnish with chopped green onions. Serve hot over cooked rice.

In my kitchen, making this Easy Black Pepper Chicken Stir-Fry usually takes about 30 minutes from start to finish. The key is to have all your ingredients prepped and ready to go before you start cooking. This chicken stir fry recipe is perfect for a quick chicken dinner! Don’t worry if your sauce looks a little thin at first; it will thicken up as it simmers! This Easy Black Pepper Chicken Stir-Fry is definitely a family favorite in my house!

How to Serve Up This!

People literally do happy dances when this Easy Black Pepper Chicken Stir-Fry hits the table! It’s just so darn satisfying. I love to enjoy this Easy Black Pepper Chicken Stir-Fry with steamed white rice, but brown rice or quinoa work just as well if you’re looking for a healthier option.

For bold flavor pairings, I like to serve this Easy Black Pepper Chicken Stir-Fry with a side of steamed broccoli or bok choy. The crisp, fresh veggies complement the savory chicken perfectly. A sprinkle of sesame seeds adds a nice touch, too!

This Easy Black Pepper Chicken Stir-Fry is perfect for those weeknight dinners that need to be special! It’s also a great dish to bring to potlucks or game nights with friends. Everyone always raves about the bold flavors.

Got leftovers? This Easy Black Pepper Chicken Stir-Fry is even better the next day! You can also transform it into a delicious stir-fry bowl by adding some extra veggies and a fried egg on top. I’ve even used the leftovers to make Easy Black Pepper Chicken Stir-Fry lettuce wraps!

If you’re feeling adventurous, try adding some pineapple chunks to the stir-fry for a sweet and savory twist. It’s a fusion variation I’ve experimented with, and it’s surprisingly delicious! This black pepper sauce is so versatile and the chicken stir fry recipe is a weeknight winner.

FAQs:

I get questions about this Easy Black Pepper Chicken Stir-Fry all the time! Here are some of the most common ones, with my answers and personal discoveries.

Will kitchen newbies succeed with this Easy Black Pepper Chicken Stir-Fry? Absolutely! This recipe is super straightforward and easy to follow. Just prep your ingredients ahead of time, and you’ll be good to go. Trust me, even if you’ve never made a stir-fry before, you can totally nail this!
What if I mess up my Easy Black Pepper Chicken Stir-Fry? (Spoiler: it’ll still taste incredible!) Honestly, it’s hard to mess this one up! Even if you overcook the chicken a little or add too much soy sauce, it will still be delicious. Cooking is all about experimenting and learning, so don’t be afraid to make mistakes!
How can I prep this Easy Black Pepper Chicken Stir-Fry for busy weeknights? Great question! You can chop the veggies and marinate the chicken the night before. Store them in separate containers in the fridge. Then, when you’re ready to cook, just throw everything in the wok and stir-fry! I do it all the time!
Can I use different veggies in this Easy Black Pepper Chicken Stir-Fry? Of course! Feel free to get creative and use whatever veggies you have on hand. Broccoli, carrots, snap peas, and mushrooms all work well in this stir-fry. This Easy Black Pepper Chicken Stir-Fry is really about letting your inner foodie shine.
Is this Easy Black Pepper Chicken Stir-Fry too spicy for kids? It can be a little spicy, thanks to the black pepper. If you’re making it for kids, you can reduce the amount of black pepper or add a little extra honey to balance the flavors. My little cousins enjoy it, but I definitely tone down the pepper!
Can I make this Easy Black Pepper Chicken Stir-Fry vegetarian? You bet! Just swap the chicken for tofu or tempeh. Press the tofu to remove excess water, then cube it and stir-fry it until golden brown. The rest of the recipe stays the same.
What’s the best way to store leftovers? Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

CONCLUSION:

This Easy Black Pepper Chicken Stir-Fry brings me so much joy because it’s a perfect blend of comfort and flavor. It’s a dish that I can always count on to satisfy my cravings and bring a smile to my face. And I hope it does the same for you!

My Easy Black Pepper Chicken Stir-Fry Flavor Secrets:

Freshly Ground Black Pepper: Don’t use pre-ground pepper! The freshly ground stuff has so much more flavor and aroma.
High Heat: Make sure your wok or skillet is super hot before you start cooking. This helps the chicken and veggies get nice and crispy.
Don’t Overcrowd the Pan: Cook the chicken and veggies in batches to avoid overcrowding the pan. Overcrowding will lower the temperature and result in steamed, not stir-fried, food.

Here are a few delicious Easy Black Pepper Chicken Stir-Fry variations I’ve tested:

Spicy Peanut Easy Black Pepper Chicken Stir-Fry: Add a tablespoon of peanut butter and a dash of sriracha to the sauce.
Lemon Ginger Easy Black Pepper Chicken Stir-Fry: Add a tablespoon of lemon juice and a teaspoon of grated ginger to the sauce.
Sweet and Sour Easy Black Pepper Chicken Stir-Fry: Add a quarter cup of pineapple chunks and a tablespoon of rice vinegar to the stir-fry.

The Spicy Peanut version is perfect for game night, while the Lemon Ginger version is great for a light and refreshing weeknight dinner. I urge you to trust your taste buds and get creative! Cooking should be fun, so don’t be afraid to experiment and try new things. I’m so excited for you to embark on your very own culinary adventure with this Easy Black Pepper Chicken Stir-Fry. I know you are going to love it!

For another quick chicken dinner, check out this Easy Pepper Chicken Stir Fry – Spend With Pennies. You might also like these chicken lo mein stir fry or these blackberry cottage cheese chicken salad for even more bold flavor! This homemade stir fry is a must try!

If you are feeling like something else, then here is another Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce option to spice up your night! You can never go wrong with this Easy Black Pepper Chicken Stir-Fry. Don’t forget to try these Jalapeno Popper Chicken Wraps after you try this recipe.

Another great recipe to check out is the Black Pepper Chicken Stir Fry Recipe | Little Spice Jar. So, what are you waiting for? Let’s make some Easy Black Pepper Chicken Stir-Fry!

Easy Black Pepper Chicken Stir-Fry

A delicious black pepper chicken stir-fry

Print Recipe

This Easy Black Pepper Chicken Stir-Fry is a quick and flavorful weeknight meal. Tender chicken and crisp vegetables are coated in a savory black pepper sauce for a satisfying and simple dish.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: Asian

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 inch ginger, minced
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
2 teaspoons black pepper, freshly ground
1 teaspoon cornstarch
Cooked rice, for serving
Sesame seeds, for garnish (optional)

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Instructions

In a bowl, combine the chicken, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and sesame oil. Marinate for at least 15 minutes.
In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, honey, black pepper, and 1 teaspoon cornstarch. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the bell peppers and onion to the skillet and cook until slightly softened, about 3-5 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.
Pour the sauce into the skillet and bring to a simmer, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
Return the chicken to the skillet and toss to coat in the sauce.
Serve immediately over cooked rice. Garnish with sesame seeds, if desired.

Notes

For an extra kick, add a pinch of red pepper flakes to the sauce. Serve with a side of steamed broccoli for a complete meal.