Black Pepper Chicken Stir-Fry – Easy Family Dinner with Peppers

Introduction

Black Pepper Chicken Stir-Fry is the kind of quick and flavorful dinner you’ll turn to again and again. Juicy, seared chicken, colorful bell peppers, and a bold, peppery sauce come together in just 30 minutes — making it ideal for busy weeknights or last-minute meals.

Inspired by Chinese takeout favorites, this stir-fry strikes a balance between sweet, salty, and spicy, with a generous kick of freshly ground black pepper. It’s simple, family-friendly, and naturally colorful — a go-to chicken dinner that satisfies without fuss.

Ingredients Overview

This dish keeps things fresh and vibrant while using pantry staples for the sauce. Here’s what you’ll need:

Chicken:

• Boneless, Skinless Chicken Thighs or Breasts: Thighs are juicier, but breasts also work well.

• Cornstarch: Lightly coats the chicken for a crisp edge when stir-fried.

• Soy Sauce: For seasoning the chicken before cooking.

• Oil: Neutral oils like canola or avocado are perfect for high-heat cooking.

Vegetables:

• Bell Peppers (Red, Yellow, Green): Sweet and vibrant — use a mix for color and flavor.

• Onion: Adds sweetness and body to the stir-fry.

• Garlic & Ginger: Key aromatics that bring warmth and depth.

Black Pepper Sauce:

• Soy Sauce + Dark Soy Sauce: The base of the sauce; dark soy adds color and richness.

• Oyster Sauce: Adds a savory, umami backbone.

• Honey or Brown Sugar: Balances the peppery heat with a touch of sweetness.

• Rice Vinegar or Shaoxing Wine: Adds acidity and brightness.

• Lots of Freshly Ground Black Pepper: The star of the show — bold and aromatic.

• Water + Cornstarch Slurry: Helps create a glossy, thickened sauce.

Optional Garnishes:

• Scallions

• Sesame seeds

• Extra crushed black pepper

Step-by-Step Instructions

1. Prep the Chicken

• Cut 1½ pounds chicken (breast or thigh) into bite-sized pieces.

• Toss in a bowl with:

  • 1 tablespoon soy sauce

  • 1 tablespoon cornstarch

  • ½ teaspoon black pepper

• Let marinate for 10–15 minutes while you prep the veggies.

2. Slice the Vegetables

• Thinly slice:

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 green bell pepper

  • 1 small onion

  • 2 garlic cloves (minced)

  • 1 tablespoon fresh ginger (grated or minced)

3. Make the Sauce

In a small bowl, whisk together:

• 3 tablespoons soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon honey or brown sugar

• 1 tablespoon rice vinegar or Shaoxing wine

• ½ cup water

• 1½ teaspoons freshly ground black pepper

• 1 teaspoon cornstarch (to thicken)

4. Sear the Chicken

• Heat 1–2 tablespoons oil in a large skillet or wok over medium-high heat.

• Add the chicken in a single layer. Cook for 5–6 minutes, turning once, until golden and cooked through.

• Remove chicken from pan and set aside.

5. Stir-Fry the Veggies

• In the same pan, add a bit more oil if needed.

• Sauté onion, bell peppers, garlic, and ginger for 3–4 minutes, stirring frequently, until crisp-tender.

6. Add Chicken & Sauce

• Return chicken to the pan.

• Pour in the sauce and stir well to coat everything.

• Let it simmer for 2–3 minutes until the sauce thickens and becomes glossy.

7. Serve

• Serve hot over steamed rice, noodles, or cauliflower rice.

• Garnish with scallions, sesame seeds, or more black pepper if desired.

Tips, Variations & Substitutions

Tips:

• Use freshly cracked black pepper — it makes a difference in aroma and flavor.

• Slice vegetables evenly for even cooking.

• Don’t overcook the bell peppers — they should stay vibrant and slightly crisp.

Variations:

• Add Broccoli or Snap Peas: Great for extra crunch and greens.

• Spicy Version: Add red chili flakes or a chopped Thai chili for heat.

• Pineapple Black Pepper Chicken: Toss in pineapple chunks for a sweet contrast.

Substitutions:

• Tamari or Coconut Aminos: For a gluten-free version.

• Maple Syrup or Agave: Instead of honey for vegan adjustments.

• Tofu or Tempeh: Works great for a plant-based twist — just press the tofu well before searing.

Serving Ideas & Occasions

This stir-fry is:

• Perfect for easy weeknight dinners

• Great for meal prep — reheats well

• A family-friendly dish with color and texture

Pair it with:

• Steamed jasmine rice

• Garlic noodles or brown rice

• Stir-fried bok choy or baby spinach

• A crisp cucumber salad with sesame dressing

It’s fast, flavorful, and vibrant enough to brighten up any weekday meal.

Nutritional & Health Notes

This dish is:

• High in protein

• Naturally dairy-free

• Easily gluten-free with tamari or GF soy sauce

• Packed with vitamin-rich vegetables

To lighten it up:

• Use chicken breast or sub with tofu

• Reduce oil and opt for low-sodium sauces

• Serve with cauliflower rice or lettuce wraps for fewer carbs

A balanced bowl full of flavor and color — great for mindful eating without sacrificing taste.

FAQs

Q1: Can I make this ahead?

A1: Yes — it stores well in the fridge for up to 4 days. Reheat in a skillet or microwave until hot.

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Q2: Can I use frozen bell peppers?

A2: Yes, but they may be softer in texture. Pat them dry to reduce moisture before stir-frying.

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Q3: Is this dish spicy?

A3: No — it’s peppery but not hot. To make it spicy, add chili flakes or chopped fresh chili to the stir-fry.

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Q4: Can I use pre-ground pepper?

A4: You can, but freshly ground pepper gives a more vibrant, aromatic flavor that defines this dish.

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Q5: Can I make this with other proteins?

A5: Definitely — try it with shrimp, beef strips, or tofu. Adjust cooking time as needed.

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Q6: Can I use less sugar?

A6: Yes — reduce to ½ tablespoon or omit if desired. The sweetness just balances the savory sauce.

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Q7: What kind of soy sauce should I use?

A7: Use regular soy sauce for the base, and dark soy sauce if you have it — it adds depth and rich color. If not, just use all regular soy sauce.

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