Easy Black Pepper Chicken Stir Fry
A quick and savory stir fry that brings bold pepper flavor to your dinner table in record time.
recipesbynani.comThis black pepper chicken is my absolute favorite go to meal when I want something flavorful but fast. It hits the spot every time because it has that perfect balance of heat from the pepper and savory goodness from the sauce.
My top tip for this one is to slice your chicken into even pieces so everything cooks at the same speed. It makes the stir fry process much easier and ensures the meat stays juicy.
🧺 Ingredients
- 1 pound boneless skinless chicken thighs cut into bite sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 small onion chopped
- 1 bell pepper chopped
- 2 teaspoons freshly cracked black pepper
- 3 cloves garlic minced
- 1 teaspoon ginger minced
👩🍳Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, and cornstarch until smooth.
- 2
Heat the oil in a large skillet or wok over medium high heat.
- 3
Add the chicken pieces to the pan and cook until they are browned and cooked through.
- 4
Toss in the onion and bell pepper, then cook for about three minutes until they start to soften.
- 5
Add the garlic, ginger, and black pepper to the pan and stir for one minute until very fragrant.
- 6
Pour the sauce mixture over the chicken and vegetables, stirring constantly for one or two minutes until the sauce thickens and coats everything evenly.
- 7
Remove from the heat and serve immediately.
💡 Tips
This dish tastes best served over a bed of steamed jasmine rice. If you have leftovers, keep them in an airtight container in the fridge for up to three days. You can reheat it in the microwave or a quick pan toss.
Made this recipe? Let us know how it went.
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