Bold Black Pepper Chicken Stir-Fry: 30 Min

Name: Bold Black Pepper Chicken Stir-Fry: 30 Min
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: For the Stir-Fry Sauce:; 1/4 cup low-sodium soy sauce; 2 tablespoons honey; 1 tablespoon sesame oil; 2 teaspoons coarse ground black pepper; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch; 2 tablespoons water; For the Chicken and Vegetables:; 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons vegetable oil, divided; 1 medium yellow onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 4 green onions, chopped, for garnish; Cooked rice or noodles, for serving

By anna Boncoeur On November 6, 2025

Jump to Recipe·Print Recipe

Hey there, fellow food lovers! Anna here, your go-to for simple, joyful cooking that actually fits into our crazy lives. If you’re anything like me, weeknights can feel like a race against the clock, and the last thing you want is a complicated meal. That’s exactly why I’m so thrilled to share this Black Pepper Chicken Stir-Fry with you. It’s one of those dishes that’s become a total lifesaver in my kitchen – packed with incredible flavor, super quick to whip up, and uses ingredients you probably already have. My passion is making delicious, everyday meals accessible, and this stir-fry is a perfect example of how a few simple steps can lead to something truly satisfying. Get ready to make your taste buds sing!

Table Of content

Why This Black Pepper Chicken Stir-Fry is a Keeper

I’m always on the hunt for recipes that deliver big on flavor without demanding hours in the kitchen, and this Black Pepper Chicken Stir-Fry absolutely nails it. It’s become a staple for a reason! I’ve tested this recipe countless times to make sure it’s foolproof, even on your busiest nights. You can trust that every step is designed to give you the best possible result with minimal fuss.

Quick Preparation for Busy Evenings: Seriously, the whole thing comes together in about 30 minutes from start to finish. I’ve streamlined the prep so you can get dinner on the table fast. Chopping veggies and chicken takes just 15 minutes, and the actual cooking is just another 15. It’s perfect for those nights when you get home late and are starving!
Bold, Savory Flavor Profile: Forget bland dinners! This stir-fry is all about that punchy, peppery goodness. The coarse black pepper, combined with soy sauce, honey, ginger, and garlic, creates this amazing savory-sweet sauce that just coats everything beautifully. It’s got a real kick from the pepper, but it’s balanced perfectly so it’s not overwhelming.
A Satisfying and Wholesome Meal: It’s not just about speed and taste; this stir-fry is surprisingly hearty. The chicken thighs are tender and filling, and when you load it up with colorful veggies, it feels like a complete meal. Serve it over some fluffy rice or noodles, and you’ve got a balanced dinner that will keep everyone happy and satisfied.

Gather Your Ingredients for Black Pepper Chicken Stir-Fry

Alright, let’s get our ducks in a row! The beauty of this Black Pepper Chicken Stir-Fry is that it comes together super fast, but you really want to have everything prepped and ready to go before you even turn on the stove. It makes the whole cooking process smooth sailing. Don’t worry, you probably have most of these things already! I’ve broken down exactly what you’ll need below so you can do a quick grocery run if needed. Freshness makes a big difference here, especially with the ginger and pepper, so grab the good stuff!

For the Stir-Fry Sauce

Low-sodium soy sauce

Honey

Sesame oil

Coarse ground black pepper

Grated fresh ginger

Minced garlic

Cornstarch and water (for the slurry)

For the Chicken and Vegetables

Boneless, skinless chicken thighs, cut into 1-inch pieces

Vegetable oil, divided

Yellow onion, sliced

Red bell pepper, sliced

Green bell pepper, sliced

Green onions, chopped, for garnish

Cooked rice or noodles, for serving

Step-by-Step Guide to Your Black Pepper Chicken Stir-Fry

Alright, let’s get this amazing Black Pepper Chicken Stir-Fry on the table! The key to a fantastic stir-fry is having everything prepped and ready to go before you start cooking, because things move pretty fast. Trust me, it makes all the difference!

Preparing the Flavorful Sauce

First things first, let’s make that incredible sauce that’s going to bring everything together. Grab a small bowl and whisk together the low-sodium soy sauce, honey, sesame oil, and that essential coarse ground black pepper. Then, stir in your grated fresh ginger and minced garlic. Give it a good whisk until all those flavors are married. It smells amazing already, right?

Creating the Cornstarch Slurry

Now, for the magic that thickens our sauce. In a separate little bowl, mix your cornstarch with the water. Stir it really well until there are no lumps and it looks smooth and milky. This is your cornstarch slurry, and it’s what will give the sauce that perfect glossy, clingy texture over the chicken and veggies.

Cooking the Chicken to Perfection

Pat those chicken pieces nice and dry with a paper towel – this is a crucial step for getting a good sear! Lightly season them with salt. Pop about a tablespoon of vegetable oil into your skillet or wok and get it nice and hot over medium-high heat. Once it’s shimmering, add the chicken in a single layer. Don’t crowd the pan, or it will steam instead of brown! Cook for about 5-7 minutes, flipping them occasionally, until they’re golden brown and cooked through. The most important part: make sure their internal temperature reaches 165°F (74°C) with a thermometer. Once they’re done, take them out of the skillet and set them aside. We’ll add them back in later!

Stir-Frying the Vegetables

Add that last tablespoon of vegetable oil to the same skillet. Toss in your sliced yellow onion and those colorful bell peppers. Stir-fry them for about 3-4 minutes. You want them to be tender but still have a little bit of a bite – crisp-tender is the goal!

Bringing It All Together

Now, bring that gorgeous cooked chicken back into the skillet with the veggies. Pour all that amazing sauce you mixed up earlier over everything. Give it a good stir to coat every piece of chicken and every veggie. Let it bubble for a minute. Give your cornstarch slurry a quick re-stir (it can settle!) and then pour it into the skillet. Stir constantly for another 1-2 minutes. You’ll see the sauce transform right before your eyes, getting thick and glossy. It’s so satisfying to watch!

Serving Your Delicious Creation

And there you have it! Your Black Pepper Chicken Stir-Fry is ready to go. Serve it up immediately over a bed of hot cooked rice or your favorite noodles. Sprinkle those chopped green onions right over the top for a pop of freshness and color. Enjoy every delicious bite!

Tips for the Best Black Pepper Chicken Stir-Fry

To make sure your Black Pepper Chicken Stir-Fry is absolutely perfect every single time, I’ve picked up a few tricks along the way. These little things really make a difference and ensure you get that restaurant-quality flavor right in your own kitchen!

Freshness is Key: Seriously, don’t skimp on this! Using freshly cracked coarse black pepper makes a world of difference compared to pre-ground stuff. It’s so much more fragrant and punchy. Same goes for the fresh ginger – that zing is irreplaceable.
Mise en Place Matters: I know I say this a lot, but it’s SO true for stir-fries. Get everything chopped, measured, and ready to go *before* you even heat up the pan. Stir-frying is lightning fast, and you won’t have time to chop an onion while your chicken is burning.
Avoid Overcrowding the Pan: This is a big one for getting that lovely brown sear on the chicken. If you dump all the chicken in at once, it’ll just steam instead of browning properly. Trust me, cook it in two batches if your pan isn’t big enough. It’s worth the extra minute!
Tender Chicken Every Time: For the most tender bite, make sure you slice your chicken thighs *against* the grain. You can usually see the direction the muscle fibers are running. Slicing across them makes a huge difference in how tender the meat is.
Deepen the Flavor: If you have an extra 15 minutes (or even 30!), try marinating the chicken in the sauce base (just the soy sauce, honey, pepper, ginger, garlic part – NOT the cornstarch slurry) before you start cooking. It really infuses the chicken with even more of that delicious flavor.

Understanding Your Black Pepper Chicken Stir-Fry

Let’s chat a bit more about this fantastic Black Pepper Chicken Stir-Fry. I always like to give you the lowdown on why I choose certain ingredients and how you can tweak things to make it perfectly yours. It’s all about making this recipe work for *your* kitchen and *your* taste buds!

Ingredient Notes and Substitutions

I really love using chicken thighs here because they stay so wonderfully moist and tender, even with the quick cooking time. If you prefer chicken breast, just make sure not to overcook it – it can get a little dry faster. You could also swap the vegetable oil for canola or even peanut oil if you like. And for the soy sauce, using a low-sodium version helps control the saltiness, letting that black pepper really shine!

Recipe Variations

Want to jazz things up a bit? You can totally add in other veggies that cook quickly, like broccoli florets, snap peas, or some sliced mushrooms. Just toss them in with the bell peppers. If you’re someone who likes a little heat, a pinch (or more!) of red pepper flakes added to the sauce base will give it a nice kick. You could also swirl in a bit of oyster sauce with the soy sauce for an extra layer of savory depth.

Storing and Reheating Your Black Pepper Chicken Stir-Fry

One of the best things about this Black Pepper Chicken Stir-Fry is how well it keeps for leftovers! It’s honestly just as delicious the next day, which is a win in my book. Making a big batch means you’ve got a quick meal ready to go for lunch or another dinner.

Proper Storage Guidelines

Once your stir-fry has cooled down a bit, transfer it into an airtight container. It’ll keep beautifully in the refrigerator for up to 4 days. If you want to store it even longer, it also freezes really well! Just pop it into a freezer-safe container and it should be good for about 2 months. Make sure it’s well-sealed to prevent freezer burn.

Simple Reheating Methods

Reheating is super simple. For the best results, I like to gently reheat it on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. If you’re in a real hurry, the microwave works great too! Just pop it in, cover it loosely, and heat in 30-second intervals, stirring in between, until it’s nice and hot.

Frequently Asked Questions About Black Pepper Chicken Stir-Fry

Got questions about this speedy Black Pepper Chicken Stir-Fry? I’ve got answers! It’s always good to know the little details that can make your cooking even better.

Can I use chicken breast instead of thighs?

You absolutely can! Chicken breast cooks a bit faster and is leaner, so just keep an eye on it to avoid drying it out. You might want to cook it for a minute or two less than the thighs. It’ll still be delicious!

How spicy is this Black Pepper Chicken Stir-Fry?

This stir-fry gets its “heat” from the black pepper, not from chili peppers, so it’s more of a warm, peppery zing than a fiery spice. If you like it spicier, though, just toss in a pinch of red pepper flakes when you add the sauce! You can totally control the level of kick.

What are the best vegetables to add to this stir-fry?

Besides the onion and bell peppers, I love adding quick-cooking veggies like broccoli florets, snap peas, sliced mushrooms, or even some baby corn. Just toss them in during the last few minutes of stir-frying the other vegetables so they stay nice and crisp-tender.

Can I make this ahead of time?

While it’s best enjoyed fresh, you can definitely prep components ahead! Chop your veggies and chicken, and mix up the sauce ingredients (keep the cornstarch slurry separate) a day in advance. Store them in the fridge. Then, when you’re ready to eat, just cook everything up as directed. The whole meal will come together in about 15 minutes!

Nutritional Estimate for Black Pepper Chicken Stir-Fry

Just a heads-up, the nutritional info you see below is an estimate. It can change based on the specific brands of ingredients you use and how much you might tweak things. It’s a good ballpark figure, though, so you know what you’re working with!

Estimated Nutritional Values

Serving Size	1 serving
Calories	480 kcal
Fat	25 g
Carbohydrates	31 g
Protein	30 g
Sugar	N/A
Sodium	N/A

Share Your Black Pepper Chicken Stir-Fry Experience

I truly hope you give this Black Pepper Chicken Stir-Fry a try! It’s one of my absolute favorites for a reason. If you make it, I’d absolutely love to hear what you think! Share your thoughts in the comments below, or even better, tag me in a photo on social media. Seeing your delicious creations makes my day! You can also find more delicious recipes and inspiration on Pinterest.