Stir-Fried Chicken with Black Pepper Sauce is a flavorful and savory dish that’s quick to make and packed with bold, aromatic flavors. The tender chicken pieces are stir-fried with vegetables and coated in a rich, slightly spicy black pepper sauce that brings a delightful kick to every bite. Whether served with steamed rice or noodles, this dish is perfect for a weeknight dinner or a special meal that will impress everyone at the table.

Why You’ll Love This Recipe

This dish is a fantastic blend of savory, spicy, and umami flavors. The black pepper sauce is the star, giving the chicken an irresistible depth of flavor, while the stir-frying technique locks in juiciness and tenderness. It’s an easy recipe that comes together quickly, and it’s highly customizable. You can use a variety of vegetables, and the heat from the black pepper can be adjusted to your taste. Plus, the stir-fried chicken is incredibly versatile—it pairs wonderfully with rice, noodles, or even on its own for a lighter meal.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil (or any neutral oil)
1 medium onion, sliced
1 bell pepper, sliced
1 medium carrot, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced (optional)

For the Black Pepper Sauce:

3 tablespoons soy sauce (low-sodium preferred)
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon honey or sugar (for sweetness)
2 tablespoons water
2 teaspoons freshly ground black pepper (adjust to taste)
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Black Pepper Sauce: In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, honey (or sugar), water, and freshly ground black pepper. Stir until the honey or sugar is dissolved. In a separate small bowl, mix the cornstarch with water to create a slurry. Set both the sauce and the cornstarch slurry aside.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Stir-fry the chicken for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.
Stir-Fry the Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the onion, bell pepper, and carrot, and stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp. Add the garlic and ginger (if using), and stir-fry for another minute until fragrant.
Combine the Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared black pepper sauce over the chicken and vegetables, stirring to coat everything evenly. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce is glossy and thick.
Serve: Once the sauce has thickened, remove the pan from heat. Serve the stir-fried chicken with black pepper sauce over steamed rice, noodles, or as is. Garnish with extra black pepper or chopped green onions, if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Vegetables: You can customize the vegetables in this stir-fry based on your preferences or what you have on hand. Try adding broccoli, snow peas, or mushrooms for added texture and flavor.
Spicy Version: Add sliced chili peppers, a dash of chili flakes, or a bit of sriracha to the sauce for extra heat.
Different Proteins: You can substitute the chicken with beef, shrimp or tofu Just be sure to adjust the cooking time for the different proteins.
Add Nuts: For a bit of crunch, you can add cashews or peanuts to the stir-fry toward the end of cooking.

Storage/Reheating

Storage: Store any leftover stir-fried chicken in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish can be frozen in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and reheat in the microwave or on the stovetop.
Reheating: To reheat, place the stir-fried chicken in a pan over low heat, adding a splash of water or broth to loosen the sauce. Stir occasionally until heated through.

FAQs

1. Can I use pre-cooked chicken for this recipe?

Yes! If you have leftover cooked chicken, you can simply add it to the vegetables and sauce. Just heat it through until everything is combined.

2. Can I make this recipe without oyster sauce?

Yes, you can substitute oyster sauce with a combination of soy sauce and a bit of hoisin sauce for a similar sweet and savory flavor.

3. Can I make this dish spicier?

Yes, for extra heat, you can add more black pepper, chili peppers, or a tablespoon of sriracha to the sauce.

4. What can I serve with stir-fried chicken with black pepper sauce?

This dish pairs beautifully with steamed jasmine rice, basmati rice, or even noodles. It can also be served with a side of sautéed greens like spinach or bok choy.

5. Can I use a different protein?

Absolutely! You can use beef, tofu, or shrimp in place of chicken. Just adjust the cooking time based on the protein you use.

6. Can I make the sauce ahead of time?

Yes, you can prepare the black pepper sauce in advance and store it in the refrigerator for up to 3 days. Just reheat it when you’re ready to use it.

7. How do I make the sauce thicker?

The cornstarch slurry is what thickens the sauce, but if you want it thicker, you can add a little more cornstarch mixed with water until it reaches your desired consistency.

8. How can I make this dish less salty?

To reduce the saltiness, use low-sodium soy sauce and oyster sauce, and adjust the amount of salt you add during cooking. You can also dilute the sauce with a little extra water if needed.

9. Can I add other vegetables to this stir-fry?

Yes, you can add other vegetables like broccoli, snap peas, or mushrooms for more variety and flavor. Just be sure to adjust the cooking time based on the vegetables you add.

10. Can I make this dish vegetarian or vegan?

Yes! To make it vegetarian or vegan, simply swap the chicken for tofu or tempeh, and use a plant-based oyster sauce or substitute with a mixture of soy sauce and hoisin sauce.

Conclusion

Stir-Fried Chicken with Black Pepper Sauce is a flavorful, quick, and easy dish that’s perfect for busy weeknights or special occasions. The tender chicken, crisp vegetables, and aromatic black pepper sauce come together in a savory, slightly spicy meal that everyone will love. Whether served over rice or noodles, this dish is sure to become a favorite in your recipe rotation. Enjoy the bold flavors of this classic stir-fry, and customize it to suit your taste!

Stir-Fried Chicken with Black Pepper Sauce