If you are craving a quick, flavorful dinner that bursts with comforting Asian-inspired flavors, this Black Pepper Chicken Stir-Fry Recipe is just what you need. Tender chunks of chicken perfectly coated and tossed with a savory, slightly sweet sauce, plus that unmistakable kick of black pepper, make every bite a delight. It’s a satisfying dish that comes together in under 30 minutes, making it a go-to for busy weeknights when you want something homemade and utterly delicious without the fuss. Trust me, once you try this recipe, it will become a staple in your rotation.
Ingredients You’ll Need
Getting the ingredients right is the secret behind a stellar stir-fry. Each component here plays an essential role, from providing texture and depth to balancing flavors beautifully.
- Boneless, skinless chicken breasts: The star protein, cut into bite-sized pieces for quick cooking and tender results.
- Cornstarch: Helps create a light, crispy coating on the chicken that locks in moisture while cooking.
- Salt: Enhances all the natural flavors of the chicken and other ingredients.
- Black pepper: Gives the dish its signature bold and spicy kick—don’t skimp here!
- Vegetable oil: Ideal for high-heat cooking to sear the chicken just right without smoking.
- Onion: Adds sweetness and a pleasant crunch after sautéing.
- Garlic: Provides fragrant, aromatic depth that elevates every stir-fry.
- Soy sauce: Brings salty umami richness that ties the flavors together.
- Oyster sauce: Adds a slightly sweet, velvety undertone for complexity.
- Honey: Balances savory notes with a touch of natural sweetness.
- Rice vinegar: Introduces a mild tang that brightens the overall flavor.
- Sesame oil: Just a small drizzle adds nutty warmth and an irresistible aroma.
- Red pepper flakes (optional): For those who like a bit more heat and spice.
- Green onions: Freshly chopped, they bring a pop of color and fresh bite as garnish.
How to Make Black Pepper Chicken Stir-Fry Recipe
Step 1: Prepare the Chicken
Start by tossing your chicken pieces in a bowl with cornstarch, salt, and freshly ground black pepper. This simple coating step ensures the chicken will develop a light crust and stay juicy once cooked, giving you a wonderful texture that is key to this dish.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken pieces in a single layer and let them cook undisturbed for a couple of minutes to get that beautiful golden-brown sear, then stir occasionally until fully cooked through, about 5 to 7 minutes. Transfer the chicken to a plate and set aside for the next steps.
Step 3: Sauté Onion and Garlic
In the same skillet, toss in the chopped onion and minced garlic. Sauté until they’ve softened and become fragrant, roughly 5 minutes. This step builds the flavor foundation, infusing the dish with sweetness and depth from the onions and a warm garlicky aroma.
Step 4: Whisk Together the Sauce
While your aromatics are cooking, combine soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and, if you like a bit of heat, red pepper flakes in a small bowl. Whisk everything well so the flavors marry beautifully into a glossy, balanced sauce that will coat the chicken perfectly.
Step 5: Combine and Simmer
Pour the sauce into the skillet over the onions and garlic and bring it to a gentle simmer. Add the cooked chicken back into the pan and stir well, letting the sauce thicken slightly and coat each chicken piece evenly. This step ensures every bite bursts with that delicious, black-peppery goodness.
Step 6: Serve with Garnish
Once heated through, remove from the heat and sprinkle with fresh chopped green onions. The garnish adds a fresh crunch and lively color that really makes the dish pop on your plate.
How to Serve Black Pepper Chicken Stir-Fry Recipe
Garnishes
Besides green onions, you might enjoy adding a sprinkle of toasted sesame seeds for an extra nutty crunch, or a wedge of lime on the side for some zesty brightness that complements the savory sauce beautifully.
Side Dishes
This stir-fry pairs wonderfully with steamed jasmine rice or fluffy brown rice for a wholesome meal. Alternatively, serve it alongside stir-fried vegetables or a light Asian-style cucumber salad to round out the flavors and add vibrant texture contrast.
Creative Ways to Present
Try serving the Black Pepper Chicken Stir-Fry Recipe over a bed of sizzling noodles for a noodle stir-fry twist. Or scoop it into lettuce cups for a fresh, handheld option that’s perfect for casual gatherings or family-style dinners.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container and refrigerate for up to 3 days. Make sure to cool the stir-fry completely before sealing to keep the chicken tender and the flavors fresh.
Freezing
While freezing is possible, the texture of the chicken can slightly change after thawing. If you want to freeze, pop it into a freezer-safe container and consume within 1 month for the best taste. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. This will revive the saucy goodness and keep the chicken moist without overcooking.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great choice if you prefer a juicier, more flavorful piece of meat. Just cut them into similar-sized pieces and follow the same cooking instructions.
Is this recipe spicy?
The Black Pepper Chicken Stir-Fry Recipe has a mild heat from black pepper and optional red pepper flakes. You can adjust the spice level by adding more or less red pepper flakes according to your preference.
What can I substitute for oyster sauce?
If you don’t have oyster sauce on hand, you can use hoisin sauce or a mix of soy sauce with a little bit of sugar as a substitute. It won’t be exactly the same, but still delicious!
Can I make this recipe vegetarian?
Definitely! Swap the chicken for firm tofu or a medley of hearty vegetables like mushrooms and bell peppers. Adjust the cooking time accordingly to ensure everything is cooked through and well-seasoned.
How do I prevent the chicken from drying out?
Coating the chicken in cornstarch before cooking helps seal in the juices, and cooking over medium-high heat ensures a quick sear that locks in moisture. Avoid overcooking by removing the chicken as soon as it’s done and finishing the cooking off in the sauce.
Final Thoughts
This Black Pepper Chicken Stir-Fry Recipe has everything you want in a weeknight meal—fast, flavorful, and satisfying. I hope you enjoy making it as much as I love sharing it with you. It’s one of those dishes that feels like a warm hug on a plate, guaranteed to brighten your dinner table again and again.
Print
Black Pepper Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
A quick and flavorful Black Pepper Chicken recipe featuring tender chicken pieces coated in a savory and slightly spicy sauce. This dish combines the rich umami of soy and oyster sauces with the warmth of black pepper and a touch of sweetness from honey, perfect for a weeknight dinner.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Vegetables & Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 1/4 cup chopped green onions
Instructions
- Prepare chicken: In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated, which will help create a light crust when cooking.
- Cook chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook until browned on all sides and cooked through, approximately 5 to 7 minutes. Once done, remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add chopped onion and minced garlic. Cook over medium heat until the onion softens and becomes translucent, about 5 minutes, releasing their aromatic flavors.
- Make sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes if using. This mixture creates a well-balanced sauce that’s savory, sweet, tangy, and slightly spicy.
- Combine ingredients: Pour the prepared sauce into the skillet with the sautéed onions and garlic. Bring it to a gentle simmer then return the cooked chicken to the skillet. Stir to coat the chicken evenly with the sauce and cook for an additional 2 to 3 minutes until heated through and slightly thickened.
- Serve: Transfer the Black Pepper Chicken to serving plates and garnish generously with chopped green onions. Serve immediately for the best flavor and texture.
Notes
- You can substitute chicken thighs for a juicier option.
- Adjust the red pepper flakes to control the heat level.
- Serve with steamed rice or noodles to make it a complete meal.
- For gluten-free, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
- Make sure not to overcrowd the skillet when cooking the chicken to ensure proper browning.
