Bold Black Pepper Chicken Stir-Fry with Bell Peppers and Onions

This Chinese-inspired black pepper chicken is all about that irresistible balance: tender, golden chicken bites with a subtle crunch from the cornstarch coating, vibrant crisp veggies, and a glossy, umami-rich sauce dominated by freshly cracked black pepper for a warm, spicy kick (not overwhelmingly hot—adjustable to taste). Serve it over steamed rice or noodles for a complete, satisfying meal that feels restaurant-quality but comes together fast at home.

Servings: 4
Prep Time: 10–15 minutes
Cook Time: 10–12 minutes
Total Time: About 25 minutes
Approximate Nutrition per Serving: ~350–450 calories, ~30–35g protein (varies by exact portions and rice)

Ingredients

For the chicken:

• 1 lb (450g) boneless, skinless chicken breast (or thighs for extra juiciness), cut into 1-inch bite-sized pieces
• 2 tablespoons cornstarch (for a light, crispy coating)
• 1 tablespoon soy sauce (low-sodium preferred)
• 1 tablespoon water or Shaoxing wine (for tenderness)
• ½ teaspoon sesame oil (optional, for nutty aroma)
• Pinch of salt and black pepper

For the stir-fry:

• 2–3 tablespoons neutral oil (like vegetable, canola, or peanut), divided
• 1 medium onion, thinly sliced or diced
• 1 red bell pepper, sliced into strips
• 1 green or yellow bell pepper, sliced into strips (for color and crunch)
• 3–4 cloves garlic, minced
• 1-inch piece fresh ginger, minced or grated (about 1 tablespoon)
• 2–3 green onions (scallions), sliced (for garnish)

For the black pepper sauce:

• ½ cup chicken broth or stock (low-sodium)
• 2–3 tablespoons oyster sauce (or vegetarian oyster sauce alternative)
• 1–2 tablespoons soy sauce (light or regular)
• 1 tablespoon rice vinegar or Shaoxing wine (for tang and depth)
• 1–2 tablespoons freshly ground black pepper (coarsely ground for best texture and punch—start with 1 tbsp and add more to taste)
• 1 teaspoon brown sugar or honey (to balance flavors)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)
• Optional: Pinch of chili flakes or fresh chili for extra heat

For serving:

• Steamed jasmine rice, fried rice, or noodles
• Extra green onions or sesame seeds for garnish

Step-by-Step Instructions

1. Marinate the chicken
   In a bowl, toss the chicken pieces with cornstarch, soy sauce, water (or Shaoxing wine), sesame oil, salt, and a pinch of black pepper. Mix well until evenly coated—no dry spots! Let it sit 10 minutes (or up to 30 in the fridge). The cornstarch creates a velvety texture and helps the sauce cling.
2. Prepare the sauce
   In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, rice vinegar, black pepper, brown sugar, and the cornstarch slurry. Set aside—this glossy, pepper-forward sauce is the star!
3. Sear the chicken
   Heat 1–2 tablespoons oil in a large wok or nonstick skillet over high heat until shimmering. Add the chicken in a single layer (work in batches if needed to avoid crowding). Stir-fry 3–4 minutes until golden-brown and mostly cooked through (it’ll finish later). Remove to a plate.
4. Stir-fry the veggies
   In the same pan (add a drizzle more oil if dry), add the sliced onion and bell peppers. Stir-fry 2–3 minutes over high heat until crisp-tender and slightly charred at the edges. Add minced garlic and ginger; stir 30–60 seconds until fragrant (don’t burn!).
5. Combine and sauce it up
   Return the chicken to the pan. Give the sauce a quick whisk (slurry may settle), then pour it in. Toss everything together 1–2 minutes until the sauce thickens, bubbles, and coats the chicken and veggies in a glossy sheen. Taste and adjust—more black pepper for kick, a splash more soy for saltiness, or sugar for balance.
6. Finish and serve
   Remove from heat, garnish with sliced green onions. Serve hot over rice—spoon extra sauce over everything for maximum flavor!

Pro Tips for Success

• Freshly ground pepper — Use a pepper mill for coarse grounds; pre-ground loses potency.
• High heat wok-style — Keeps veggies crisp and sauce glossy—stir constantly!
• Chicken thighs vs. breast — Thighs stay juicier; breast is leaner but can dry out if overcooked.
• Make it ahead — Prep chicken and chop veggies earlier; sauce can be mixed and refrigerated.

Delicious Variations

• Panda Express-style — Add celery slices and more oyster sauce for that classic takeout vibe.
• Spicier — Include sliced jalapeños or chili oil.
• Veggie-packed — Toss in broccoli, snap peas, or mushrooms.
• Gluten-free — Use tamari instead of soy and gluten-free oyster sauce.

This black pepper chicken is bold, aromatic, and endlessly craveable—tender chicken, crunchy peppers, and that signature peppery sauce make it a weeknight winner. Pair with rice and enjoy! Let me know your spice level or favorite add-ins in the comments. 🍗🌶️🧄