Pepper Chicken Stir-Fry is a quick, flavorful dish featuring juicy chicken, crisp bell peppers, and a savory sauce with just the right amount of spice. This one-pan meal is perfect for busy weeknights or meal prep and pairs wonderfully with rice, noodles, or quinoa for a wholesome dinner that’s bursting with flavor and color.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes.
- Healthy and fresh: Loaded with protein and colorful vegetables.
- Customizable: Adjust the spice level or add your favorite vegetables.
- One-pan meal: Minimal cleanup, maximum flavor.
- Better than takeout: A homemade stir-fry that’s fresh, delicious, and easy on the wallet.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts or thighs (sliced into thin strips)
- Cornstarch
- Soy sauce
- Black pepper
- Garlic powder
For the Sauce:
- Soy sauce
- Oyster sauce
- Rice vinegar (or white vinegar)
- Honey (or brown sugar)
- Cornstarch (for thickening)
- Water
For the Stir-Fry:
- Bell peppers (red, green, or yellow, sliced)
- Onion (sliced)
- Garlic (minced)
- Ginger (minced)
- Crushed black pepper (or peppercorns, freshly ground)
- Vegetable oil or sesame oil
- Green onions (for garnish)
Directions
Step 1: Marinate the Chicken
- Prepare the marinade: In a bowl, mix soy sauce, cornstarch, garlic powder, and a generous amount of black pepper.
- Marinate the chicken: Add the sliced chicken to the marinade and let it sit for at least 10 minutes while you prepare the other ingredients.
Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, water, and cornstarch. Set aside.
Step 3: Cook the Chicken
- Heat the oil: Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil.
- Cook the chicken: Add the marinated chicken to the skillet and cook for 4-5 minutes until browned and cooked through. Remove and set aside.
Step 4: Stir-Fry the Vegetables
- Sauté aromatics: In the same skillet, add a bit more oil if needed. Stir-fry the minced garlic and ginger for 30 seconds until fragrant.
- Cook the vegetables: Add the sliced bell peppers and onion. Stir-fry for 3-4 minutes until tender-crisp.
Step 5: Combine and Serve
- Return the chicken: Add the cooked chicken back to the skillet.
- Add the sauce: Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes until the sauce thickens.
- Season with black pepper: Sprinkle additional freshly ground black pepper over the stir-fry for an extra kick.
- Garnish and serve: Top with sliced green onions and serve hot over steamed rice, noodles, or quinoa.
Servings and Timing
- Servings: This recipe serves 4.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy version: Add red chili flakes or sriracha for extra heat.
- Vegetable additions: Include broccoli, snap peas, carrots, or mushrooms for more variety.
- Gluten-free: Use gluten-free soy sauce and oyster sauce.
- Low-carb option: Serve with cauliflower rice or lettuce wraps instead of regular rice.
- Protein swaps: Substitute chicken with shrimp, tofu, or beef strips.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving as it may overcook the vegetables.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and work perfectly in this recipe.
How do I keep the vegetables crisp?
Stir-fry the vegetables over high heat and cook them for a short time to maintain their crunch.
What can I serve with this dish?
Steamed rice, fried rice, noodles, or a simple green salad all pair beautifully with this stir-fry.
Can I make this dish spicy?
Yes, add crushed red pepper flakes, fresh chilies, or a dash of hot sauce to the stir-fry for extra spice.
What’s the best way to grind pepper for this dish?
Use freshly cracked black pepper or grind whole peppercorns for a bold, aromatic flavor.
Can I use frozen vegetables?
Yes, frozen vegetables can be used. Thaw and pat them dry before stir-frying to avoid excess water.
Can I skip the oyster sauce?
If you don’t have oyster sauce, substitute with hoisin sauce or a bit of soy sauce mixed with sugar.
How do I prevent the chicken from drying out?
Cook the chicken just until it’s no longer pink, and avoid overcooking it. The marinade also helps retain moisture.
Can I make this recipe ahead of time?
You can prep the ingredients and make the sauce in advance. Cook everything fresh for the best flavor and texture.
Is this dish freezer-friendly?
The cooked stir-fry can be frozen for up to 2 months. Thaw and reheat gently in a skillet to maintain the texture.
Conclusion
Pepper Chicken Stir-Fry is a quick, flavorful, and healthy dish that’s perfect for any night of the week. Loaded with tender chicken, crisp veggies, and a savory peppery sauce, it’s a meal that’s easy to make and even easier to love. Serve it over rice or noodles for a complete dinner, and enjoy a homemade stir-fry that’s better than takeout!
Print
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Description
This Pepper Chicken Stir-Fry is a quick and healthy dinner featuring tender chicken, crisp bell peppers, and onions tossed in a flavorful black pepper sauce. Perfect for busy weeknights, this dish pairs wonderfully with rice or noodles.
Ingredients
For the Chicken:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp garlic powder
- 1 tbsp vegetable oil
For the Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp black pepper, freshly cracked
- 1 tsp sugar
- 1/2 tsp sesame oil
- 2 tbsp water or chicken broth
For Garnish:
- Green onions, chopped
Instructions
- Marinate the Chicken:
- In a bowl, combine the chicken with soy sauce, cornstarch, and garlic powder. Let it marinate for 15 minutes.
- Prepare the Sauce:
- In a small bowl, mix soy sauce, oyster sauce, black pepper, sugar, sesame oil, and water or chicken broth. Set aside.
- Stir-Fry the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes until golden and cooked through. Remove the chicken and set aside.
- Cook the Vegetables:
- In the same skillet, add the sliced bell peppers and onion. Stir-fry for 3-4 minutes until tender-crisp.
- Combine and Toss in Sauce:
- Return the chicken to the skillet, pour in the prepared sauce, and toss everything together. Cook for another 2-3 minutes, allowing the sauce to coat the chicken and vegetables.
- Serve and Garnish:
- Remove from heat, garnish with chopped green onions, and serve hot over steamed rice or noodles.
Notes
- Add mushrooms, snap peas, or carrots for extra veggies.
- Adjust the black pepper amount to your spice tolerance.
- Substitute oyster sauce with hoisin sauce if needed.
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