This Black Pepper Chicken recipe is bold, saucy, and comes together fast—perfect for busy weeknights. Juicy chicken, crisp veggies, and that cozy black pepper kick make this one of those easy stir fry recipes you’ll crave again and again. Better than takeout and totally beginner-friendly. Save this for later, pin it for dinner inspiration, and thank yourself tonight.
Print
Black Pepper Chicken Recipe – Easy Stir Fry Recipes
Are you looking for an quick, simple delicious, and tasty chicken dinner? The Black Pepper Chicken recipe is the perfect stir-fry–packed with tender, juicy chicken crisp bell peppers as well as a spicy chili sauce made with black pepper.
In contrast to takeaway options This dish unlike take-out meals, this one is healthier and lower in sodium and made from genuine ingredients. Additionally it’s an easy one-pan dish that can be prepared in less than thirty minutes!
Simple and Quick 30 minutes of delicious food that is perfect for busy evenings. Restaurant-style flavor Similar to Chinese take-out chicken, but much better with one pan! A less messy, more delicious!
Ingredients
- 1 1 lb chicken breasts or thighs cut thinly
- 1 white onion cut into pieces
- two bell peppers (red and green) Chopped
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 1 tbsp vegetable oil (or peanut oil)
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 1/2 tbsp sugar
- 2 1 teaspoon fresh ground black pepper
- 1 tbsp cornstarch
- 1/8 tsp salt
Instructions
- In a bowl Mix chicken as well as soy sauce along with cornstarch.
- Let it sit for 15 to 20 minutes–this ensures moisture retention and flavor.
- Mix in a bowl the ingredients of the black spice sauce ingredients.
- Chop onions bell peppers, garlic along with ginger.
- Then, heat 1 tablespoon oil in an large pan or wok on medium-high heat.
- The chicken is spread out over a flat surface, and allow it to cook for about 30 seconds.
- Cook the other side and flip it over. Cook until lightly brown but maybe pink in the middle.
- Remove the pan from the oven and place aside.
- In addition, add another 1 2 tablespoons oil to the pan. Add 1 more tbsp oil.
- Saute ginger and garlic until they are fragrant ( 10 seconds).
- Mix into bell peppers and onions. Stir fry for 30 seconds..
- Stir the sauce around to dissolve the cornstarch. Then pour it into the pan.
- Let it simmer until it has thickened ( 30 seconds).
- Incorporate your chicken back into the dish and toss it all together and evenly coat.
- Serve hot with the noodles or rice that you have steamed.!
