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Tasty black pepper chicken stir-fry with colorful vegetables and spices

Black Pepper Chicken Stir-Fry

A quick and flavorful black pepper chicken stir-fry featuring juicy chicken thighs, sweet onions, and bell peppers in a savory glaze, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g boneless chicken thighs, cut into bite-sized pieces (skinless)
  • 2 tablespoons vegetable oil (or other neutral oil)
  • 1 tablespoon freshly ground black pepper (adjust to taste)
  • 1 large onion, sliced
  • 1 green bell pepper sliced
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce (use low sodium if preferred)
  • 1 tablespoon oyster sauce (or hoisin for vegetarian swap)
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • Green onions for garnish, chopped

Method
 

Preparation
  1. Toss the bite-sized chicken pieces with freshly ground black pepper and a pinch of salt. Let rest for 15 minutes.
Cooking
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Stir-fry until well browned, about 4–5 minutes. Remove the chicken and set aside.
  2. In the same skillet, add the sliced onion and green bell pepper. Sauté for 2–3 minutes until they begin to soften but still have some crunch.
  3. Add the minced garlic and cook for 30–60 seconds until fragrant — don’t let it burn.
  4. Return the chicken to the skillet. Stir in the soy sauce, oyster sauce, and sugar. Toss to coat everything evenly.
  5. Mix cornstarch with water to make a slurry. Pour it into the skillet and stir constantly until the sauce thickens and becomes glossy.
  6. Taste and adjust salt if needed. Cook until the chicken is fully cooked through, another 4–5 minutes (internal temperature should reach 165°F / 74°C).
  7. Garnish with chopped green onions and serve immediately.

Notes

This dish is best served with steamed jasmine rice or brown rice. Adjust spice levels as per preference, and you can also add extra vegetables for more color and nutrition.