Craving takeout, but short on time (and maybe a little short on cash)? Who isn’t? This Black Pepper Chicken Stir-Fry is my answer to those weeknight dinner dilemmas. It’s quick, packs a flavor punch, and uses ingredients you probably already have. Plus, it’s way healthier and more satisfying than anything delivered.
Top Reasons To Make It
This stir-fry isn’t just tasty; it’s practical too. It’s a fantastic way to use up leftover chicken or veggies about to wilt in your crisper drawer. It’s also endlessly customizable. I’ll show you how to tweak it to your family’s tastes and dietary needs — because let’s be honest, pleasing everyone at the dinner table can be a challenge!
Ingredients
- Boneless, skinless chicken breasts: For protein pow.
- Bell peppers (various colors): Because they’re pretty and add sweetness.
- Onion: For aromatic depth.
- Garlic: For a zing!
- Ginger: For a warm, earthy note.
- Soy sauce: For that salty, umami flavor.
- Chicken broth: To keep things moist and add richness.
- Balsamic vinegar: For a touch of tang.
- Cornstarch: To thicken the sauce.
- Black pepper: The star of the show!
- Vegetable oil: For stir-frying, of course.
Measurements for this Easy Chicken Stir Fry Recipe are listed below in the recipe card.
Instructions
- Cut the chicken into bite-sized pieces. Marinate it in a mixture of soy sauce, a splash of balsamic vinegar and a generous grind of black pepper for at least 15 minutes (or longer if you have the time).
- While the chicken marinates, chop your veggies. A good mix of colors makes this dish so appealing. Aim for similar sizes so they cook evenly.
- Heat the oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through and slightly browned, about 5-7 minutes. Remove the chicken and set aside.
- Add a touch more oil to the wok, then toss in those colorful bell peppers and onions. Stir-fry until they’re tender-crisp, about 3-5 minutes. Perfection.
- Add the minced garlic and ginger. Cook for about a minute – just until fragrant. Don’t burn ’em!
- Now, for the sauce: In a small bowl, whisk together chicken broth, balsamic, soy sauce, more black pepper, and cornstarch. Pour this mixture over the veggies and bring to a simmer.
- Return the chicken to the wok. Stir everything together until the sauce thickens and coats the chicken and veggies beautifully.
Variations & Substitutions
Want to make this Easy Chicken Stir Fry even easier? Use pre-cut veggies! And feel free to swap in your favorites. Broccoli, carrots, snow peas, mushrooms… anything goes! For a spicier kick, add a pinch of red pepper flakes or a dash of cayenne. Honestly, if you hate heat, skip the cayenne. If you’re gluten-free, use tamari instead of soy sauce. See? Easy peasy.
Serving Ideas & Pairings
Serve this Black Pepper Chicken Stir-Fry over rice or noodles. Or, for a low-carb option, try cauliflower rice or zucchini noodles. A sprinkle of sesame seeds and chopped green onions on top adds a nice touch of freshness and flavor.
Cooking Tips For Chicken Stir Fry
- Don’t overcrowd your wok. If you add too much at once, the ingredients will steam instead of stir-fry.
- Get your wok nice and hot before adding the oil. This helps prevent sticking and ensures that your chicken gets a good sear.
- Cut your veggies into similar sizes so they cook evenly. Nobody likes a half-raw pepper!
- Have all your ingredients prepped and ready to go before you start cooking. This will make the cooking process much smoother and faster.
- And, my silly tip: make it fun! Put on some music, dance around a bit – cooking is all about sharing the love.
Storage & Reheating
Leftovers? Lucky you! Store your stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over medium heat. Don’t overheat, as it can dry out the chicken. A little extra broth can perk things back up if needed. Always make sure your reheat it thoroughly to safe temperature.
Frequently Asked Questions
Can I make this Chicken Stir Fry with different proteins? Absolutely! Shrimp or thinly sliced steak would be delicious in this Easy Chicken Stir Fry recipe. You can also make it vegetarian by using tofu or tempeh. Simply adjust the cooking time accordingly.
Can I use frozen vegetables for the Stir Fry Recipes Chicken? Yes, but thaw and drain them completely before adding to the wok for the best Chinese Cooking results. You’ll want to avoid excess moisture. And, if you’re looking for other Easy Chinese Recipes, let me know – they’re some of my faves!
So, whether you’re searching for Stir Fry Recipes Chicken, or simply craving a quick and flavorful weeknight meal, this Black Pepper Chicken Stir-Fry will become a go-to. It’s the kind of dish you can’t go wrong with – easy, adaptable, and so, so flavorful.
Print
Nova’s Easy Black Pepper Chicken Stir-Fry
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Black Pepper Chicken Stir-Fry is a fast, flavorful weeknight dinner loaded with tender chicken, crisp bell peppers, and a punchy peppered sauce. It’s sweet, salty, tangy, and perfectly spicy with bold black pepper flavor.
Ingredients
▢ 1½ lb boneless, skinless chicken breasts, diced
▢ 1 red bell pepper, sliced
▢ 1 yellow bell pepper, sliced
▢ 1 green bell pepper, sliced
▢ 1 medium onion, sliced
▢ 4 cloves garlic, minced
▢ 1 tbsp fresh ginger, grated
▢ ¼ cup low-sodium soy sauce
▢ ½ cup chicken broth
▢ 1 tbsp balsamic vinegar
▢ 1 tbsp cornstarch
▢ 2 tsp coarse black pepper (or to taste)
▢ 2 tbsp vegetable oil
Instructions
1. Cut the chicken into bite-sized pieces and marinate in soy sauce, balsamic vinegar, and black pepper for at least 15 minutes.
2. Meanwhile, chop the bell peppers and onion into similar-sized strips.
3. Heat 1 tbsp vegetable oil in a wok over medium-high heat. Stir-fry the chicken until cooked through and lightly browned, about 5–7 minutes. Remove and set aside.
4. Add the remaining oil to the wok. Stir-fry bell peppers and onion for 3–5 minutes until tender-crisp.
5. Add garlic and ginger; stir for 1 minute until fragrant.
6. In a small bowl, whisk together chicken broth, balsamic vinegar, soy sauce, cornstarch, and black pepper.
7. Pour the sauce over the veggies. Simmer until slightly thickened.
8. Return the chicken to the wok. Stir well to coat everything in the sauce.
9. Serve hot with steamed rice or noodles.
Notes
• You can substitute chicken thighs if you prefer dark meat.
• Add broccoli, snap peas, or mushrooms for extra veggies.
• Cracked black pepper gives the boldest flavor—grind fresh if you can.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 6g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 95mg
Keywords: black pepper chicken, stir fry chicken recipe, healthy chicken stir fry, Asian chicken stir-fry