If you are craving a dish that packs bold flavors, vibrant colors, and incredible comfort all in one, this Black Pepper Chicken Stir-Fry Recipe is going to steal your heart. It’s a perfect balance of tender chicken thighs marinated in savory soy and sherry, crisp bell peppers, and a tongue-tingling black pepper sauce that brings everything alive. This recipe is not only quick to prepare but also wonderfully satisfying, making it ideal for weeknight dinners or anytime you want a tasty, wholesome meal on the table fast.

Black Pepper Chicken Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret to making this stir-fry shine. Each item plays a vital role, from the juicy chicken thighs bringing protein and richness, to the colorful bell peppers adding crunch and sweetness, and the fragrant ginger and garlic providing fragrant depth. Together, they create a lively, harmonious dish.

Chicken thighs (1 pound): Skinless and boneless for tender, flavorful bites that soak up the marinade beautifully.
Soy sauce (1/4 cup): Gives the dish its classic salty and umami foundation.
Dry sherry (1/3 cup, divided): Adds a subtle sweetness and complexity, helping to tenderize the chicken.
Cornstarch (2 tablespoons): Used to thicken the sauce to the perfect glossy consistency.
Chicken broth (1/3 cup): Keeps the sauce luscious and moist.
Sesame oil (1 tablespoon): Imparts a nutty depth that elevates the final flavor.
Sugar (1 tablespoon): Balances the peppery bite with a hint of sweetness.
Ground black pepper (1 tablespoon): The star of the show, delivering a vibrant spicy kick that defines this recipe.
Green bell peppers (3 large): Sliced for that perfect crunch and a burst of color.
Onion (1 medium): Sliced to add natural sweetness and soften gently in the stir-fry.
Garlic (2 cloves): Minced for a pungent aroma that wakes up the dish.
Ginger (2 teaspoons): Fresh and minced to add brightness and a bit of zing.
Cooking oil (2 tablespoons): For frying, helping to develop a beautiful sear on the chicken and caramelize the veggies.

How to Make Black Pepper Chicken Stir-Fry Recipe

Step 1: Marinate the Chicken

Start by mixing the chopped chicken thighs with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry. Letting the chicken rest at room temperature for about 30 minutes allows these flavors to penetrate deeply, tenderizing the meat and setting the stage for a juicy, flavorful stir-fry.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the remaining soy sauce and cornstarch to create a smooth slurry. Then stir in the leftover dry sherry, chicken broth, sesame oil, sugar, and ground black pepper. This sauce combination is where the bold, peppery magic happens, balancing savory, sweet, and spicy notes perfectly.

Step 3: Get the Vegetables Ready

Slice the green bell peppers and onion to medium thickness so they soften without losing their crunch. Separately, mince the garlic and ginger for easy incorporation later. Prepping everything ahead ensures a smooth cooking flow and even cooking.

Step 4: Cook the Chicken

Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Add the marinated chicken and stir occasionally as it cooks for 4 to 5 minutes until it’s no longer pink in the center. This step gives the chicken a delightful sear and locks in its juices. Once done, remove it from the pan and set it aside for later.

Step 5: Stir-Fry the Vegetables

In the same pan, toss in the bell peppers and onions. Stir-fry them until they are tender yet still have a bit of bite, with some edges caramelized for sweetness and depth. This quick high-heat cooking preserves the vegetables’ vibrant color and crisp texture.

Step 6: Combine Everything

Return the cooked chicken to the skillet and immediately add the garlic and ginger, stirring for about 30 seconds so their aromas burst forth. Then pour in the sauce mixture and toss everything together. Let it cook for another 2 minutes to thicken the sauce slightly and allow the flavors to blend into an irresistible harmony.

How to Serve Black Pepper Chicken Stir-Fry Recipe

Garnishes

A sprinkle of fresh green onions or chopped cilantro over the top adds a fresh, bright pop of color and an herbaceous note that complements the peppery sauce perfectly. If you like a little extra crunch, toasted sesame seeds work beautifully too.

Side Dishes

This Black Pepper Chicken Stir-Fry Recipe pairs wonderfully with fluffy steamed jasmine rice or comforting noodles. The rice soaks up the flavorful sauce, while noodles add their own satisfying chew. For a lighter touch, a side of steamed broccoli or snap peas brings more fresh greens to the table.

Creative Ways to Present

For a fun twist, serve your stir-fry wrapped in large lettuce leaves for a hand-held meal, perfect for casual lunches or appetizers. You can also present it over cauliflower rice to keep things low-carb while maintaining that satisfying stir-fry essence. Alternatively, set it on a platter for family-style sharing—it’s a dish that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover black pepper chicken stir-fry in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great option for meal prep or quick lunches. The flavors actually deepen as it rests!

Freezing

If you want to save some for later, you can freeze this dish in a freezer-safe container for up to 2 months. Just be sure to cool it completely before sealing, and thaw it overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers gently in a skillet over medium heat to maintain the chicken’s tenderness and keep the vegetables crisp. Adding a splash of chicken broth or water can help loosen the sauce if it has thickened too much in the fridge. Avoid microwaving when possible to preserve texture and flavor.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs offer juicier and more forgiving meat, boneless, skinless chicken breasts can work as well—just be careful not to overcook them to keep the dish tender.

How spicy is this Black Pepper Chicken Stir-Fry Recipe?

This recipe has a lively peppery kick, thanks to the generous amount of ground black pepper, but it’s not overwhelmingly hot. You can adjust the pepper quantity to suit your preference for more or less spice.

Can I substitute the dry sherry?

If you don’t have dry sherry on hand, a dry white wine or chicken broth with a splash of rice vinegar can be a good substitute that preserves the depth and acidity in the marinade and sauce.

Is this recipe gluten-free?

To make it gluten-free, simply swap out regular soy sauce for a gluten-free tamari or coconut aminos. This small switch keeps all the delicious flavors safe for gluten-sensitive diets.

What’s the best oil for stir-frying this dish?

Light oils with a high smoke point like vegetable oil, canola oil, or peanut oil are ideal for stir-frying. They heat up quickly without burning, allowing the chicken and veggies to cook evenly.

Final Thoughts

This Black Pepper Chicken Stir-Fry Recipe is truly a gem to have in your culinary repertoire. It’s straightforward, packed with flavor, and comforting without being heavy. Whether you’re cooking for family, friends, or just treating yourself, this dish promises to bring warmth and satisfaction to your table. Give it a try—you might find it becoming your new favorite go-to meal!

Black Pepper Chicken Stir-Fry Recipe

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4.3 from 71 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

A flavorful and quick Black Pepper Chicken recipe featuring tender chicken thighs marinated and stir-fried with vibrant bell peppers, onions, and a savory black pepper sauce. Perfect for a delicious and easy weeknight dinner served with rice or noodles.

Ingredients

Scale

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
2 tablespoons cornstarch
1/3 cup dry sherry, divided (2 tablespoons remaining after marinade)
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

Cooking Oil

2 tablespoons oil (for frying)

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Instructions

Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon soy sauce and 1 tablespoon dry sherry. Let it marinate at room temperature for 30 minutes to absorb the flavors.
Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce and cornstarch to form a smooth slurry. Add the remaining dry sherry, chicken broth, sesame oil, sugar, and ground black pepper. Mix well and set aside.
Prepare the Vegetables: Slice the bell peppers and onions and set them aside in a bowl. In a separate small bowl, combine the minced garlic and ginger 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 the oil is 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 skillet, add the sliced bell peppers and onions. Stir-fry for a few minutes until the vegetables 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. Pour in the prepared sauce and stir everything together. Let it cook for an additional 2 minutes to allow the flavors to meld and the sauce to thicken slightly.
Serve and Enjoy: Remove from heat and serve the black pepper chicken hot, ideally with steamed rice or noodles.

Notes

For best flavor, ensure the chicken is marinated at least 30 minutes before cooking.
You can substitute dry sherry with mirin or a mild white wine if preferred.
Adjust the amount of black pepper to suit your spice tolerance.
Use a non-stick pan or well-seasoned skillet to prevent sticking during stir-frying.
This dish pairs well with steamed jasmine rice or egg noodles.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian