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Black Pepper Chicken Stir-Fry Recipe

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4.2 from 22 reviews

A flavorful and quick Black Pepper Chicken stir-fry featuring tender marinated chicken, crisp-tender broccoli, cauliflower, and red bell pepper, all coated in a glossy, savory sauce infused with freshly ground black pepper. Perfect for a nutritious weeknight dinner that comes together in just 30 minutes.

Ingredients

Chicken and Marinade

  • 1½ pounds boneless skinless chicken thighs or breasts, thinly sliced
  • ⅓ cup soy sauce (low-sodium preferred)
  • ⅓ cup chicken broth (low-sodium preferred)
  • 3 tablespoons oyster sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly ground black pepper (coarsely ground)
  • 1 teaspoon garlic powder
  • 1 teaspoon toasted sesame oil

Vegetables

  • 1 large red bell pepper, cut into sticks
  • 1 small head broccoli, cut into florets
  • 1 small head cauliflower, cut into florets

Other

  • 2 tablespoons vegetable oil (divided)
  • 2 tablespoons cornstarch
  • 3 tablespoons water (for cornstarch slurry)

Instructions

  1. Make the sauce and marinade: In a bowl, whisk together the soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, freshly ground black pepper, garlic powder, and toasted sesame oil. Set aside ⅓ cup of this sauce mixture to use as a marinade.
  2. Marinate the chicken: Toss the thinly sliced chicken in the reserved ⅓ cup marinade, cover, and refrigerate for 30 minutes while preparing the vegetables.
  3. Cook the vegetables: Heat 1 tablespoon of vegetable oil in a large non-stick or wok-style pan over medium-high heat. Add the broccoli and cauliflower florets and stir-fry for 3–4 minutes until they start to soften.
  4. Add the bell pepper: Add the sliced red bell pepper to the pan and continue to stir-fry for an additional 2–3 minutes, keeping the vegetables crisp-tender. Avoid overcrowding by cooking in batches if necessary. Remove the cooked vegetables to a plate.
  5. Cook the chicken: In the same pan, heat the remaining 1 tablespoon of vegetable oil. Add the marinated chicken in batches to avoid overcrowding and stir-fry until cooked through and browned, about 6–8 minutes.
  6. Combine and thicken: Return all cooked chicken and vegetables to the pan. In a small jug, whisk together the cornstarch and water to create a slurry.
  7. Finish the dish: Pour the remaining 1 cup of sauce over the chicken and vegetables, then add the cornstarch slurry. Toss everything together and let it simmer for 1–2 minutes until the sauce thickens into a glossy glaze. Serve hot.

Notes

  • For best flavor, use freshly ground black pepper as specified.
  • Do not overcrowd the pan during stir-frying to ensure even cooking and proper browning.
  • Feel free to substitute chicken breasts with thighs based on your preference for juiciness.
  • The sauce can be adjusted for sweetness or saltiness by varying the brown sugar and soy sauce quantities.
  • This dish pairs well with steamed rice or noodles for a complete meal.

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