Craving takeout but want to keep it homemade and a little healthier? This Black Pepper Chicken Stir Fry is your answer. Loaded with tender chicken, crunchy bell peppers, and coated in a glossy black pepper sauce, it’s spicy, savory, and totally satisfying.
This recipe was inspired by my go-to order at Chinese takeout joints growing up—but I always wanted more veggies and way more black pepper heat. After a few kitchen tests, this version came out just right: super flavorful, fast to whip up, and perfect with a scoop of rice.
🌟 Why You’ll Love This Black Pepper Chicken Stir Fry
- Super flavorful: That spicy black pepper sauce is bold and addictive.
- Quick dinner: 30 minutes start to finish.
- Healthier than takeout: Fresher ingredients, less oil, customizable.
- Versatile: Great with rice, noodles, or in lettuce wraps.
Table of Contents
🐔 Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir Fry:
- 1 tablespoon oil (canola, avocado, or sesame)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon lately cracked black pepper( or to taste)
For the Sauce:
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch mixed with 2 soupspoons water( slurry)
🔥 Instructions
Step 1: Marinate the Chicken
- Toss chicken with soy sauce, cornstarch, and sesame oil. Let it sit while you prep the veggies and sauce.
Step 2: Mix the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin, vinegar, sugar, and the cornstarch slurry.
Step 3: Stir Fry It All
- Heat oil in a wok or large skillet over medium-high heat.
- Add chicken in a single layer and cook until browned and just cooked through. Remove and set aside.
- In the same pan, add bell peppers, onion, and garlic. Stir-fry for 2–3 minutes until just tender.
- Return funk to the visage and pour in the sauce. Stir well to fleece.
- Sprinkle in the black pepper (add more if you like it extra peppery!) and toss to combine.
- Cook another 2 minutes until sauce thickens and everything is glossy and hot.
🔁 Substitutions & Variations
- Swap protein: Use shrimp, beef, or tofu instead of chicken.
- Low-carb option: Serve over cauliflower rice or zoodles.
- Extra heat: Add chili flakes or a mizzle of chili oil painting.
- More veggies: Try snow peas, broccoli, or carrots.
🧊 Storage Tips
- Refrigerate: Store in an watertight vessel for over to 4 days.
- Reheat: Microwave or sauté on the stovetop until hot.
- Meal prep: Make a big batch and portion with rice for grab-and-go lunches.
🍴 Perfect Pairings
- Base: Jasmine rice, brown rice, polls, or lettuce mugs.
- Sides: Egg rolls, miso haze, or Asian cucumber salad.
- Drinks: Iced green tea, ginger beer, or cold lager.
Black Pepper Chicken Stir Fry
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Asian-Inspired, Chinese-American
- Cuisine: Dairy-Free
Description
This Black Pepper Chicken Stir Fry is bold, savory, and ready in minutes—perfect for a quick, flavorful dinner your whole family will love!
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir Fry:
- 1 tablespoon oil (canola, avocado, or sesame)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon lately cracked black pepper( or to taste)
For the Sauce:
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch mixed with 2 soupspoons water( slurry)
Instructions
Step 1: Marinate the Chicken
- Toss chicken with soy sauce, cornstarch, and sesame oil. Let it sit while you prep the veggies and sauce.
Step 2: Mix the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin, vinegar, sugar, and the cornstarch slurry.
Step 3: Stir Fry It All
- Heat oil in a wok or large skillet over medium-high heat.
- Add chicken in a single layer and cook until browned and just cooked through. Remove and set aside.
- In the same pan, add bell peppers, onion, and garlic. Stir-fry for 2–3 minutes until just tender.
- Return funk to the visage and pour in the sauce. Stir well to fleece.
- Sprinkle in the black pepper (add more if you like it extra peppery!) and toss to combine.
- Cook another 2 minutes until sauce thickens and everything is glossy and hot.
Notes
- Swap protein: Use shrimp, beef, or tofu instead of chicken.
- Low-carb option: Serve over cauliflower rice or zoodles.
- Extra heat: Add chili flakes or a mizzle of chili oil painting.
- More veggies: Try snow peas, broccoli, or carrots.
Keywords: black pepper chicken, chicken stir fry, healthy takeout recipe, Asian stir fry chicken, spicy chicken dinner, weeknight stir fry, chicken bell pepper stir fry, better than takeout, black pepper sauce, quick chicken recipe
❓ FAQ: Black Pepper Chicken Stir Fry
Can I use ground black pepper rather of lately cracked?
Yes, but freshly cracked really makes a difference for the bold, sharp flavor!
Can I make this ahead?
Definitely. Prep the sauce and marinate the chicken a day in advance. Cook fresh for the best texture.
Is it spicy?
It’s got a peppery kick, but it’s not chili-hot. Adjust to your taste.
Can I double the sauce?
Yes! If you’re serving with noodles or love extra saucy stir fries, double it up.
🧡 A Stir Fry That Hits All the Right Notes
This Black Pepper Chicken Stir Fry is the kind of recipe you’ll want on your weeknight rotation. Fast, fiery, and full of umami goodness—it brings bold flavor without the takeout price. Get those woks hot and let’s get cooking!
