If you’ve been searching for that perfect balance of bold, spicy, and savory in your dinner repertoire, look no further than this Black Pepper Chicken Stir-Fry Recipe. It’s a vibrant, flavor-packed dish that hits all the right notes—the tender chicken bursts with juicy goodness, perfectly coated in a luscious sauce that carries just the right kick of black pepper. Toss in crisp bell peppers and sweet onions, and you’ve got a meal that’s as delightful to the eyes as it is to the palate. Whether you’re cooking for family or just craving something comforting and exciting, this stir-fry will quickly become a go-to favorite.
Ingredients You’ll Need
Gathering simple, familiar ingredients is the first step toward making this Black Pepper Chicken Stir-Fry Recipe truly outstanding. Each item plays a vital role: the soy sauce brings savory depth, the dry sherry adds a subtle sweetness and complexity, and fresh aromatics like garlic and ginger inject brightness. The colorful bell peppers provide a satisfying crunch that balances the tender chicken perfectly.
- 1 pound chicken thighs, skinless and boneless, chopped: Chicken thighs add juicy tenderness and hold up well to stir-frying.
- 1/4 cup soy sauce: Provides salty umami flavor fundamental to the dish.
- 1/3 cup dry sherry, divided: Adds a light sweetness and enhances aroma.
- 2 tablespoons cornstarch: Thickens the sauce beautifully without overpowering.
- 1/3 cup chicken broth: Keeps the stir-fry saucy and moist with mild richness.
- 1 tablespoon sesame oil: Offers a warm, nutty undertone that complements black pepper.
- 1 tablespoon sugar: Balances the savory and sharp flavors with a touch of sweetness.
- 1 tablespoon ground black pepper: The star spice that brings that characteristic bold heat.
- 3 large green bell peppers, sliced: Adds crisp texture and fresh flavor.
- 1 medium onion, sliced: Sweetens and caramelizes lightly for complexity.
- 2 cloves garlic, minced: Infuses pungency and depth to awaken the palate.
- 2 teaspoons ginger, minced: Brightens and adds warmth to the dish.
- 2 tablespoons oil (for frying): Essential for achieving perfect sear and stir-fry texture.
How to Make Black Pepper Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by combining the chopped chicken thighs with a tablespoon of soy sauce and a tablespoon of dry sherry in a bowl. Letting the chicken rest at room temperature for about 30 minutes allows these flavors to soak in deeply, tenderizing the meat and setting the stage for a succulent stir-fry.
Step 2: Prepare the Sauce
While the chicken is marinating, mix the remaining soy sauce with cornstarch until smooth to create a slurry. Then, add the rest of the dry sherry, chicken broth, sesame oil, sugar, and plenty of ground black pepper. Whisk everything together to form a silky, flavorful sauce that will coat your stir-fry with mouth-watering richness.
Step 3: Prep the Vegetables
Slice the green bell peppers and onion into even strips, which ensures a perfect crisp tender bite when stir-fried. Mince the garlic and ginger separately so they’re ready to go when you start cooking; this keeps the process quick and efficient.
Step 4: Cook the Chicken
Heat your oil in a non-stick pan over medium-high heat until it shimmers. Add the marinated chicken and cook it, stirring occasionally, for about 4-5 minutes until cooked through and no longer pink inside. Then, remove the chicken from the pan and set it aside to keep warm while you proceed.
Step 5: Stir-Fry the Vegetables
In the same pan, toss in the bell peppers and onions. Stir-fry them just long enough so they soften slightly and develop beautiful caramelized edges, which add both sweetness and depth of flavor. This step adds a delightful crunch and freshness that balances the spiced chicken.
Step 6: Combine Everything
Return the cooked chicken to the pan along with minced garlic and ginger. Stir quickly for about 30 seconds, releasing their aromatic oils that enliven the dish. Pour in the prepared sauce mixture, stirring everything together. Allow it to cook an additional 2 minutes so the sauce thickens, coats the ingredients evenly, and the flavors blend harmoniously.
How to Serve Black Pepper Chicken Stir-Fry Recipe
Garnishes
A sprinkle of freshly chopped green onions or a few sesame seeds on top brings a lovely freshness and a subtle nuttiness that visually elevates the dish. These little touches make your Black Pepper Chicken Stir-Fry Recipe pop on the plate and add an inviting textural contrast.
Side Dishes
This stir-fry shines when served alongside fluffy steamed white rice or fragrant jasmine rice, which soaks up the delicious black pepper sauce beautifully. Alternatively, you can serve it over noodles or with a simple stir-fried vegetable medley for a complete, colorful meal.
Creative Ways to Present
For a fun twist, serve your Black Pepper Chicken Stir-Fry Recipe in lettuce wraps for a fresh, hand-held experience. Or, pile it over cauliflower rice for a low-carb option. Presentation with vibrant garnishes like thinly sliced red chilies or fresh cilantro also amps up the wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Black Pepper Chicken Stir-Fry Recipe into an airtight container and store it in the refrigerator. It will keep well for up to 3 days while maintaining its flavorful punch and textures.
Freezing
If you want to batch cook, this dish freezes beautifully. Place cooled stir-fry in freezer-safe containers or bags and freeze for up to 2 months. When properly sealed, the sauce retains its savory notes without becoming watery upon reheating.
Reheating
To reheat, gently warm your Black Pepper Chicken Stir-Fry Recipe in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it thickens too much. Avoid microwaving for best texture and flavor; reheating on the stove helps keep the chicken tender and the vegetables crisp.
FAQs
Can I use chicken breast instead of thighs in this recipe?
Absolutely! Chicken breast works fine, but keep in mind that thighs are juicier and more forgiving when stir-fried. If you use breast, cook carefully to avoid drying it out.
How spicy is the Black Pepper Chicken Stir-Fry Recipe?
The heat primarily comes from the ground black pepper, which provides a robust warmth without overwhelming spiciness. If you want more kick, adding fresh chili or chili flakes is an easy way to customize the heat level.
Is this recipe gluten-free?
Traditional soy sauce contains gluten, so for a gluten-free version, use tamari or a gluten-free soy sauce alternative. All other ingredients are naturally gluten-free.
Can I substitute dry sherry with something else?
Yes, dry sherry adds subtle sweetness and complexity, but you can replace it with dry white wine or a mild rice wine vinegar diluted with a little water. Avoid using anything too sweet or strong.
What other vegetables can I add to the stir-fry?
Feel free to get creative! Snap peas, broccoli florets, sliced carrots, or mushrooms all pair wonderfully and add extra color and texture to your Black Pepper Chicken Stir-Fry Recipe.
Final Thoughts
This Black Pepper Chicken Stir-Fry Recipe is one of those meals you’ll want to make again and again because it’s quick, comforting, and bursting with exciting flavors. It’s a fantastic way to bring a bit of bold, home-cooked Asian-inspired flair to your weeknight dinners. So grab your ingredients, fire up the stove, and treat yourself to this deliciously peppery feast—you won’t regret it!
Print
Black Pepper Chicken Stir-Fry Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Black Pepper Chicken recipe features tender, marinated chicken thighs stir-fried with vibrant bell peppers and onions, all coated in a flavorful black pepper sauce. Perfect as a hearty and spicy main dish, it’s quick to prepare and ideal for serving with steamed rice or noodles.
Ingredients
Chicken and Marinade
- 1 pound chicken thighs, skinless and boneless, chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
Sauce
- 1/4 cup soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons cornstarch
- 1/3 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
Vegetables and Aromatics
- 3 large green bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
For Cooking
- 2 tablespoons oil (for frying)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon soy sauce and 1 tablespoon dry sherry. Let the chicken marinate at room temperature for 30 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl, whisk together the remaining 1/4 cup soy sauce and 2 tablespoons cornstarch to form a smooth slurry. Add the remaining 1 tablespoon dry sherry, chicken broth, sesame oil, sugar, and ground black pepper. Mix well and set aside.
- Prepare the Vegetables: In a bowl, place the sliced green bell peppers and onions. Separately, combine the minced garlic and ginger in another small bowl for easy access during cooking.
- Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. Once hot, add the marinated chicken. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the bell peppers and onions. Stir-fry for a few minutes until they are tender and slightly caramelized.
- Combine Everything: Return the cooked chicken to the pan along with the garlic and ginger. Cook for about 30 seconds to release their aromas. Then, pour in the prepared sauce mixture and stir everything together. Allow the dish to cook for an additional 2 minutes, letting the flavors meld and the sauce to thicken slightly.
- Serve and Enjoy: Remove the skillet from heat and serve the black pepper chicken hot, ideally accompanied by steamed rice or noodles.
Notes
- Marinating the chicken enhances the flavor and tenderness, do not skip this step.
- Adjust the amount of black pepper to your preferred spice level.
- Use a non-stick skillet to prevent sticking and ease cleanup.
- Serve with steamed rice, noodles, or your choice of side dishes.
- Dry sherry can be substituted with dry white wine if unavailable.
- This dish can be made gluten-free by using gluten-free soy sauce.
