Black Pepper Chicken Stir-Fry

If you're looking for a quick and delicious meal that packs a punch of bold flavors, this Black Pepper Chicken Stir Fry is a must-try! With tender chicken slices, vibrant veggies, and a savory black pepper sauce, it's the perfect balance of spice and umami that will leave you craving more. Plus, it's super easy to whip up on a busy weeknight! I’ve added a flavorful twist by seasoning the chicken with paprika and sazon for that extra kick, making it even more irresistible.

Whether you're meal prepping for the week or just want a fast, tasty dinner that the whole family will love, this recipe is a game-changer. Trust me, once you try it, you'll wonder how you ever lived without it!

What You’ll Need for This Recipe:

For the Chicken Marinade:

• 1 lb chicken breast, thinly sliced

• 1 tsp paprika

• 1 tsp sazon seasoning

• 2 tbsp soy sauce

• 1 tbsp cornstarch

• 1 tsp freshly ground black pepper

For the Stir Fry:

• 1 bell pepper, sliced (any color)

• 1 small onion, sliced

• 2-3 garlic cloves, minced

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (or hoisin sauce for substitution)

• 1 tsp dark soy sauce (optional, for deeper color)

• 1 tsp sugar

• 1 tbsp water (optional, to adjust sauce thickness)

• 2 tbsp vegetable oil (for stir-frying)

For Garnish:

• Freshly chopped green onions

Equipment:

• A large pan or wok

• Spatula or wooden spoon

• Measuring spoons

Frequently Asked Questions:

• Can I use chicken thighs instead of chicken breast?
  Absolutely! Chicken thighs are juicier and work great in stir fry recipes. Just be sure to adjust the cooking time slightly as thighs may take a little longer to cook.

• Can I make this recipe ahead of time?
  Yes! This dish is perfect for meal prep. You can make it ahead of time and store it in an airtight container in the fridge for up to 4 days. Just reheat it in the microwave or on the stove when ready to eat.

• Can I add other vegetables?
  Definitely! Feel free to customize the stir fry with vegetables like broccoli, snap peas, carrots, or mushrooms. Just be mindful of cooking times—some veggies may need to be added earlier or later in the stir fry.

• What can I serve with Black Pepper Chicken Stir Fry?
  This stir fry pairs perfectly with steamed rice, noodles, or even cauliflower rice if you’re looking for a low-carb option. You can also serve it with quinoa or a simple green salad on the side.

• Is there a substitute for oyster sauce?
  If you don’t have oyster sauce, you can substitute it with hoisin sauce or an extra tablespoon of soy sauce. Keep in mind that oyster sauce adds a rich umami flavor, so try to use it if possible.

• How do I control the spice level?
  The black pepper gives this dish its signature spice, but if you prefer a milder version, you can reduce the amount of pepper or use a lighter grind. If you love heat, feel free to add some crushed red pepper flakes or even a dash of hot sauce!

• Can I make this gluten-free?
  Yes! Simply swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos. Also, double-check that your oyster sauce or any other sauces you use are gluten-free.

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Black Pepper Chicken Stir-Fry

Yield 4

Author Kim Alexander

Prep time

15 Min

Cook time

6 Min

Total time

21 Min

Cook modePrevent screen from turning off

Ingredients

• 1 lb chicken breast, thinly sliced
• 1 tsp paprika
• 1 tsp sazon seasoning
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp freshly ground black pepper
• 1 bell pepper, sliced (any color)
• 1 small onion, sliced
• 2-3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or hoisin sauce for substitution)
• 1 tsp dark soy sauce (optional, for deeper color)
• 1 tsp sugar
• 1 tbsp water (optional, to adjust sauce thickness)
• 2 tbsp vegetable oil
• Freshly chopped green onions

Instructions

1. In a bowl, mix chicken slices with soy sauce, cornstarch, paprika, sazon, and black pepper. Let it sit for 10-15 minutes.
2. Heat 1 tbsp oil in a pan or wok over medium-high heat. Add the chicken and cook for 4-5 minutes until browned and cooked through. Remove and set aside.
3. In the same pan, add the remaining oil, garlic, bell peppers, and onions. Stir-fry for 2-3 minutes until slightly softened.
4. Return the chicken to the pan. Add the remaining soy sauce, oyster sauce, dark soy sauce (if using), sugar, and freshly ground black pepper. Stir to coat everything evenly. If the sauce is too thick, add a little water.
5. Garnish with chopped green onions and serve hot with rice or noodles.

Notes

1. Slice the Chicken Thin: For even cooking and a tender texture, make sure to slice the chicken breasts thinly. Partially freezing the chicken for 10-15 minutes beforehand makes slicing much easier.
2. Use Freshly Ground Black Pepper: For the boldest flavor, opt for freshly ground black pepper. It’s more aromatic and packs a spicier punch than pre-ground pepper.
3. Don’t Overcrowd the Pan: Stir-fry the chicken in batches if needed to avoid overcrowding the pan. Overcrowding can cause the chicken to steam instead of searing, which affects the texture.
4. Prep All Ingredients First: Stir-frying happens quickly! Make sure all your ingredients—chicken, veggies, sauces—are prepped and ready to go before you start cooking.
5. Customize the Heat Level: If you want a spicier stir fry, you can add red pepper flakes or fresh chilies along with the black pepper.
6. Vegetable Variety: Feel free to switch up the vegetables based on what you have on hand. Broccoli, snap peas, or carrots can be great additions for extra color and crunch.
7. Add Crunch with Nuts: For an extra layer of texture, toss in some toasted cashews or peanuts at the end.
8. Thickening the Sauce: If you prefer a thicker sauce, dissolve a bit of cornstarch in water and stir it into the stir-fry during the last few minutes of cooking.

Nutrition Facts

Calories

235.92

Fat

9.99 g

Sat. Fat

1.73 g

Carbs

9.23 g

Fiber

1.52 g

Net carbs

7.73 g

Sugar

3.49 g

Protein

26.95 g

Sodium

1436.98 mg

Cholesterol

72.58 mg

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