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–+ servings
Black Pepper Chicken

Savory Black Pepper Chicken Stir Fry for Easy Weeknight Dinners

Enjoy a quick and delicious Black Pepper Chicken stir fry, perfect for easy weeknight dinners with bold flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Coating
  • 6 pieces boneless skinless chicken thighs Substitutes: Chicken breasts (cook time may vary)
  • 2 tbsp cornstarch Can replace with flour if desired
  • 0.5 tsp salt Adjust to taste
  • 1 tsp cracked black pepper Adjust based on spice tolerance
For the Stir Fry
  • 2 tbsp vegetable oil Substitutes: Olive oil or sesame oil
  • 2 tsp minced garlic Fresh garlic is preferred; powdered can be used
  • 1.5 tsp minced fresh ginger Ground ginger can be used, but fresh is best
  • 1 piece green bell pepper Substitute: Any bell pepper variant
  • 1.5 cups chopped white onion Can substitute with yellow or red onions
  • 3 stalks celery Substitutes: Asparagus or bok choy
For the Sauce
  • 0.5 cup chicken broth Vegetable broth can be used for vegetarian option
  • 0.25 cup hoisin sauce Soy sauce mixed with a bit of sugar can replace it
  • 1 tsp sesame oil Can omit if allergic
  • 1 tsp honey Maple syrup or agave can be used as substitutes
  • 0.25 cup rice wine vinegar Substitutes: White vinegar or apple cider vinegar
  • 1 tsp chili powder Adjust according to desired heat level

Equipment

  • skillet
  • Mixing Bowl
  • measuring spoons
  • Knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine chicken broth, hoisin sauce, sesame oil, honey, and rice wine vinegar. Add minced garlic, cracked black pepper, and chili powder. Whisk together and set aside.
  2. In a separate bowl, coat chicken thighs with cornstarch, salt, and cracked black pepper. Toss gently until evenly coated.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add coated chicken in a single layer and cook for 4-5 minutes until golden brown. Remove and set aside.
  4. In the same skillet, add more oil if necessary, then add minced garlic and ginger. Sauté for 30 seconds. Add diced bell pepper, chopped onion, and sliced celery. Cook for 5-7 minutes until tender.
  5. Return the seared chicken to the skillet with vegetables. Pour the prepped sauce over everything and stir. Let simmer for 3-5 minutes until sauce thickens.
  6. Serve immediately over rice or noodles. Enjoy your Black Pepper Chicken!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 45mgCalcium: 30mgIron: 2mg

Notes

For best results, cut vegetables into uniform sizes and avoid overcrowding the skillet during cooking.

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