30-Minute Black Pepper Chicken Stir Fry
Bold and savory black pepper chicken stir fry made with tender chicken, crisp vegetables, and a glossy pepper sauce. A quick 30-minute dinner perfect for busy weeknights.
Equipment
- Large wok or skillet
- Mixing bowls
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Ingredients
For the Chicken
- 1 1/2 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp neutral oil
For the Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp freshly cracked black pepper adjust to taste
- 1 tsp sugar
- 1/2 cup chicken broth
- 1 tsp cornstarch mixed with 1 tbsp water
For the Stir Fry
- 1 tbsp oil
- 1 small onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3 cloves garlic minced
- green onions sliced, for garnish
Instructions
- Prepare all ingredients before cooking, as stir fry moves quickly once heat is applied.
- Toss chicken with soy sauce and cornstarch. Let rest 10–15 minutes.
- Mix soy sauce, oyster sauce, black pepper, sugar, and chicken broth in a small bowl. Keep cornstarch slurry separate.
- Heat wok over medium-high heat. Add oil and cook chicken in a single layer for 2–3 minutes without stirring, then stir until nearly cooked through. Remove and set aside.
- Add more oil if needed and stir fry onion and bell peppers for 3–4 minutes. Add garlic during the final 30 seconds.
- Return chicken to pan. Pour in sauce mixture and bring to a simmer.
- Add cornstarch slurry and stir until sauce thickens and coats chicken evenly.
- Remove from heat, garnish with green onions, and serve immediately.
Notes
Cook chicken in batches if necessary to avoid overcrowding. Freshly cracked black pepper delivers stronger flavor than pre-ground pepper. Adjust thickness of sauce by adding more broth if needed.