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Black Pepper Chicken Stir-Fry

Black Pepper Chicken Stir-Fry
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Quick and flavorful Black Pepper Chicken Stir-Fry featuring tender chicken, crisp bell peppers, and onions, all coated in a bold black pepper and savory soy sauce blend. Ready in under 30 minutes, this versatile and healthy stir-fry is perfect for busy weeknights and easily adaptable to your preferred proteins and vegetables.

Ingredients

Scale

Protein and Vegetables

  • 2 boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 red or green bell pepper, sliced into strips
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 green onions, sliced (for garnish)

Sauces and Seasonings

  • 2 tablespoons soy sauce
  • 1 teaspoon oyster sauce (optional)
  • 1 to 2 teaspoons freshly ground black pepper (generous amount)
  • 1/4 cup water or chicken broth

Oils

  • 1 to 2 tablespoons vegetable oil or sesame oil

Instructions

  1. Prepare Ingredients: Slice the chicken into thin, bite-sized strips to ensure quick, even cooking. Chop the bell peppers and onions into strips, and finely mince the garlic to blend seamlessly with other flavors.
  2. Make the Sauce: In a small bowl, combine soy sauce, oyster sauce if using, freshly ground black pepper, and a splash of water or chicken broth to create a bold, savory sauce that ties the dish together.
  3. Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove chicken from pan and set aside.
  4. Stir-Fry the Vegetables: In the same pan, add a bit more oil if needed. Add onions, bell peppers, and garlic, stir-frying quickly for 3-4 minutes until vegetables are vibrant, slightly tender, but still crisp.
  5. Combine and Finish: Return the chicken to the pan and pour in the sauce mixture. Stir everything well to coat and let the sauce thicken slightly for 1-2 minutes until heated through and aromatic. Garnish with sliced green onions before serving.

Notes

  • Slice chicken thinly for tender, quick-cooking pieces.
  • Use freshly ground black pepper for a fragrant and authentic flavor.
  • Cook on high heat to sear quickly and lock in juices.
  • Do not overcook vegetables; keep them crisp-tender for the best texture.
  • Use a wok if available for even and fast stir-frying.
  • Optional: Add chili flakes or fresh chilies for more heat.
  • For gluten-free, substitute tamari for soy sauce and use vegetarian oyster sauce or skip it.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: black pepper chicken, chicken stir-fry, quick dinner, Asian stir-fry, healthy chicken recipe, weeknight dinner, spicy chicken

Find it online: https://mydishez.com/black-pepper-chicken-stir-fry/