Description
This Spicy Black Pepper Chicken Stir-Fry is packed with bold flavors, tender chicken, and a rich, peppery sauce. Ready in just 20 minutes, it’s a quick, delicious alternative to takeout. Serve it over rice or noodles for a satisfying meal!
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tbsp soy sauce (low sodium)
- 1 tbsp cornstarch
- 1 tbsp olive oil
For the Sauce:
- 2 tbsp soy sauce (low sodium)
- 1 tbsp honey (or brown sugar)
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 3 cloves garlic (minced)
- 1 tbsp freshly ground black pepper
- ½ tsp ginger (grated)
- ½ cup chicken broth
For the Stir-Fry:
- 1 cup bell peppers (sliced – any color)
- ½ cup onion (diced)
- 1 tbsp oil for cooking
For Garnish:
- Chopped green onions
- Steamed rice or noodles
Instructions
- Marinate the Chicken: Toss chicken with soy sauce and cornstarch. Let sit for 5–10 minutes.
- Prepare the Sauce: Whisk together soy sauce, honey, oyster sauce, rice vinegar, black pepper, garlic, ginger, and chicken broth.
- Cook the Chicken: Heat 1 tbsp oil in a large pan over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown. Remove from the pan.
- Stir-Fry the Vegetables: Add another tbsp of oil. Stir-fry bell peppers and onions for 2–3 minutes.
- Combine Everything: Return chicken to the pan, pour in the sauce, and stir. Let simmer for 2–3 minutes until thickened.
- Serve & Enjoy: Garnish with green onions and serve over rice or noodles.
Notes
- Adjust black pepper to your spice preference.
- Store leftovers in an airtight container for up to 3 days.
- For extra heat, add red pepper flakes or chili oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian