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If you’re craving a dish that bursts with bold, savory flavors and just the right amount of heat, this Black Pepper Chicken Stir-Fry Recipe is exactly what you need on your dinner table. Tender pieces of chicken married with aromatic garlic, crisp vegetables, and a luscious, peppery sauce come together in a flash for a meal that feels like a warm hug after a busy day. It’s a perfect balance of texture, vibrant colors, and that unmistakable zing from coarsely ground black pepper that makes this stir-fry an unforgettable crowd-pleaser.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this dish. Every component is straightforward but plays an essential role—whether it’s contributing to the sauce’s depth, the chicken’s tenderness, or that irresistible aroma that’ll fill your kitchen.
- 12 ounces boneless skinless chicken breast or thighs: Choose chicken with a bit of fat if possible for extra juiciness and flavor.
- 3 tablespoons water: Helps keep the marinade and chicken moist and tender.
- 1 teaspoon cornstarch: Essential for thickening the marinade so it clings beautifully to the chicken.
- 1 teaspoon neutral oil: Such as vegetable, canola, or avocado oil; it has a high smoke point perfect for stir-frying.
- 2 teaspoons oyster sauce: Adds a rich, umami punch that deepens the flavor profile.
- 1/2 teaspoon coarsely ground black pepper: This star of the recipe delivers that signature bold bite.
- 1/2 cup low sodium chicken stock: Forms the base of the savory sauce without overpowering it.
- 1 tablespoon oyster sauce: Boosts the saucy goodness with additional umami layers.
- 1 tablespoon light soy sauce: Brings the perfect salty balance and color.
- 1 teaspoon sugar: Balances savory flavors by adding a touch of sweetness.
- 2 teaspoons dark soy sauce: Adds deeper color and a richer soy flavor.
- 1/2 teaspoon sesame oil: Infuses a subtle nutty aroma for complexity.
- 3 tablespoons neutral oil (divided): Used in different steps for proper cooking and stirring.
- 2 cloves garlic, finely chopped: Fresh garlic amps up the fragrance and taste.
- 1 medium onion, cut into wedges: Adds crunch and sweetness when stir-fried.
- 1 tablespoon Shaoxing wine: Injects a slight tang and enhances overall depth.
- 1/2 bell pepper, any color, cut into 1-inch pieces: For bright, crunchy bursts of freshness.
- 1 stalk celery, thinly sliced on an angle: Gives a crisp texture and a subtle herbaceous note.
- 1 teaspoon coarsely ground black pepper: Used again for an extra peppery kick during stir-frying.
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water: Creates a slurry that thickens the sauce to luscious perfection.
How to Make Black Pepper Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by giving your chicken some love with a marinade made from water, cornstarch, oil, oyster sauce, and that bold black pepper. This quick 10-minute soak locks in moisture and infuses flavor so every bite is succulent and seasoned just right. Massaging the marinade with your hands ensures the chicken pieces absorb all that goodness evenly.
Step 2: Prepare the Sauce Mixture
While the chicken is relaxing, whisk together the chicken stock, oyster sauces, light and dark soy sauces, sugar, and sesame oil. This combination creates a perfectly balanced sauce that is savory, slightly sweet, and full of depth, ready to coat the chicken and veggies beautifully.
Step 3: Sear the Chicken
Heat your wok on high until it’s smoking hot – this is key for that perfect sear. Add the oil and lay down the chicken in a single layer. Sear it quickly until it turns opaque all over, which only takes a few minutes. Remember, it won’t be fully cooked yet; you’ll bring it all together at the end for maximum flavor and tenderness.
Step 4: Stir-Fry Aromatics
Without cleaning your wok, lower the heat to medium and add more oil, garlic, and onion. Stir-fry for just 20 seconds until fragrant, then splash the Shaoxing wine around the edges to deglaze and give that toasty aroma a lift.
Step 5: Add the Vegetables and Pepper
Next, toss in the bell pepper, celery, and that extra teaspoon of freshly ground black pepper. Keep things moving in the wok for about 30 seconds so the veggies stay tender-crisp and the pepper flavor gets evenly distributed.
Step 6: Pour in the Sauce
Pour your pre-mixed sauce into the wok, stirring to loosen any tasty browned bits stuck to the bottom. Let it come to a gentle simmer so all those flavors start melding together in a rich, flavorful dance.
Step 7: Thicken the Sauce and Return Chicken
Stir your cornstarch slurry once more, then drizzle it into the sauce while stirring constantly. The sauce will quickly thicken into a glossy, gravy-like consistency in about 10 to 15 seconds. Now add the seared chicken back in along with its juices. Toss everything together until the chicken is fully coated and cooked through with a thick, luscious sauce clinging to every piece.
Step 8: Final Adjustments
This is your moment to make the Black Pepper Chicken Stir-Fry Recipe exactly how you like it. Want it darker? Splash in a little more dark soy sauce. If the sauce is too thin, add a bit more slurry; too thick, thin it with chicken stock or water. Serve immediately with fluffy steamed rice for an unbeatable meal.
How to Serve Black Pepper Chicken Stir-Fry Recipe
Garnishes
A sprinkle of fresh chopped scallions or a few toasted sesame seeds adds a lovely pop of color and an extra layer of flavor. If you enjoy a bit of heat, a few thinly sliced fresh chili peppers on top will awaken the dish beautifully.
Side Dishes
This bold Black Pepper Chicken Stir-Fry Recipe pairs wonderfully with simple steamed white rice or fragrant jasmine rice that soaks up every bit of the sauce. For a lighter touch, serve alongside stir-fried greens like bok choy or sautéed snap peas for extra crunch and freshness.
Creative Ways to Present
For a fun twist, serve this stir-fry over a bed of crispy rice noodles or inside lettuce cups for a handheld delight. You can also pile it atop warm steamed bao buns for a mouthwatering Asian fusion snack that will wow any guest.
Make Ahead and Storage
Storing Leftovers
Leftovers from your Black Pepper Chicken Stir-Fry Recipe will keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making next-day lunches just as tasty as dinner!
Freezing
If you’d like to freeze, place cooled stir-fry in a freezer-safe container or heavy-duty freezer bag. It will stay good for up to 1 month. Just be mindful that veggies might get a bit softer after thawing, but the chicken and sauce will maintain their deliciousness.
Reheating
Reheat gently in a skillet over medium heat, stirring frequently until warmed through, or microwave in short bursts to avoid drying out the chicken. If the sauce has thickened too much, add a splash of water or stock to bring it back to life.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will bring a juicier, more tender texture and a richer flavor to the Black Pepper Chicken Stir-Fry Recipe. Just be sure to slice them evenly for even cooking.
What if I don’t have Shaoxing wine?
You can substitute Shaoxing wine with dry sherry or even a splash of mirin or sake. If you prefer to avoid alcohol, a little chicken broth with a tiny pinch of sugar will also work in a pinch.
Is there any way to make this recipe gluten-free?
Yes! Simply use gluten-free soy sauce and oyster sauce alternatives, and double-check any other condiments for gluten content. This way, the flavor stays authentic without gluten worries.
Can I add other vegetables to this stir-fry?
Definitely! Snap peas, carrots, mushrooms, or baby corn are excellent additions that can complement the texture and flavor. Just add them at the right time so everything cooks evenly.
How spicy is this dish?
This Black Pepper Chicken Stir-Fry Recipe delivers warmth and boldness from the coarsely ground black pepper, but it’s not overly spicy. If you love heat, feel free to add chili flakes or fresh chilis when cooking or as a garnish.
Final Thoughts
I can’t recommend this Black Pepper Chicken Stir-Fry Recipe enough if you want a quick, delicious dinner that feels like a restaurant-quality dish made right at home. The combination of peppery kick, savory sauce, and crisp veggies hits all the right notes and will have everyone coming back for seconds. So, tie on your apron and get cooking — you’re about to make a new favorite meal!
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Black Pepper Chicken Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful Black Pepper Chicken stir-fry featuring tender marinated chicken breast cooked with aromatic garlic, onions, bell peppers, and celery in a savory oyster and soy sauce glaze with a punch of freshly ground black pepper. Perfect for a quick and delicious Asian-inspired dinner served over steamed rice.
Ingredients
Marinade
- 12 ounces boneless skinless chicken breast (or thighs), sliced
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
- 2 teaspoons oyster sauce
- 1/2 teaspoon coarsely ground black pepper
Sauce
- 1/2 cup low sodium chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
Stir Fry
- 3 tablespoons neutral oil (divided)
- 2 cloves garlic (finely chopped)
- 1 medium onion (cut into wedges)
- 1 tablespoon Shaoxing wine
- 1/2 bell pepper (any color, cut into 1-inch/2.5cm pieces)
- 1 stalk celery (thinly sliced on an angle)
- 1 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry)
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken with water, cornstarch, oil, oyster sauce, and black pepper. Massage the marinade thoroughly into the chicken until well absorbed. Set aside for 10 minutes to allow the flavors to penetrate.
- Prepare the Sauce: In a small bowl or measuring cup, whisk together the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil until fully blended. Set aside.
- Sear the Chicken: Heat a wok over high heat until smoking. Add 2 tablespoons of oil, then spread the marinated chicken in a single layer. Sear it quickly until opaque on all sides, about 2 minutes. Remove the chicken from the wok and turn off the heat. The chicken will be nearly cooked but will finish cooking later.
- Sauté Aromatics: Without cleaning the wok, turn the heat to medium and add 1 tablespoon oil. Add the chopped garlic and onion wedges. Stir-fry for about 20 seconds until fragrant, then pour the Shaoxing wine around the wok’s edges to deglaze and add aroma.
- Add Vegetables and Pepper: Add the bell pepper pieces, sliced celery, and 1 teaspoon black pepper. Stir-fry for 30 seconds to combine while keeping the vegetables crisp.
- Add Sauce and Simmer: Pour the prepared sauce into the wok. Stir and scrape the wok sides to deglaze any bits, then bring sauce to a simmer to meld the flavors.
- Thicken the Sauce: Stir the cornstarch and water slurry, then slowly drizzle it into the simmering sauce while stirring constantly. Let it thicken for 10 to 15 seconds until the sauce achieves a gravy-like consistency.
- Finish Cooking: Return the chicken and any accumulated juices to the wok. Stir-fry to coat the chicken evenly in the thickened sauce and ensure the chicken is fully cooked and hot. Adjust seasoning if needed by adding more dark soy sauce for color or additional slurry to thicken.
- Serve: Remove from heat and serve the Black Pepper Chicken hot with steamed rice for a complete meal.
Notes
- For best results, cut chicken evenly for uniform cooking.
- Do not overcook the chicken during searing to keep it juicy; it will finish cooking in the sauce.
- Shaoixng wine adds authentic flavor; substitute dry sherry if unavailable.
- Adjust black pepper quantity according to your spice preference.
- Make sure to stir the cornstarch slurry well before adding to prevent lumps.
- Serve immediately to enjoy the crisp vegetables and fresh sauce texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
