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- 1 lb boneless chicken breast, thinly sliced - 2 tablespoons black pepper, coarsely ground - 1 tablespoon cornstarch - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas, trimmed - 3 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons soy sauce (low sodium) - 1 tablespoon oyster sauce (optional) - 1 teaspoon sesame oil - Salt to taste - Fresh cilantro for garnish Each ingredient plays a key role in this dish. The chicken gives a hearty base. Black pepper adds a bold kick. Cornstarch helps the chicken crisp up. The bell peppers bring color and crunch. Snap peas add sweetness and bite. Garlic and ginger give depth and warmth. For sauces, low-sodium soy sauce keeps it savory without too much salt. Oyster sauce adds umami, but it’s optional. A drizzle of sesame oil at the end gives a nutty aroma. Garnish with fresh cilantro for a burst of freshness. This mix of ingredients creates a quick, tasty meal. {{ingredient_image_1}} First, grab a large bowl. Add the sliced chicken, black pepper, and cornstarch. Mix them well. You want to coat the chicken evenly. Add a pinch of salt to season. This step helps the chicken get a nice crust when cooked. Next, heat one tablespoon of vegetable oil in a skillet or wok. Use medium-high heat for best results. Once the oil is hot, add the chicken. Stir-fry the chicken for about 5 to 7 minutes. Cook until it turns golden and is no longer pink. Then, remove the chicken from the skillet and set it aside. In the same skillet, add the remaining tablespoon of oil. Now, toss in the sliced red and yellow bell peppers along with the snap peas. Stir-fry these vegetables for 2 to 3 minutes. You want them to start softening but still crisp. Then, add the minced garlic and grated ginger. Cook for another 1 to 2 minutes until they smell great. Now it’s time to bring everything together. Return the cooked chicken to the skillet with the veggies. Drizzle the soy sauce and oyster sauce over the mixture. Toss everything well to combine. Cook for another 2 minutes. This lets the flavors meld together beautifully. Finally, drizzle with sesame oil, toss once more, and adjust salt as needed. Serve hot, garnished with fresh cilantro. Enjoy your tasty Black Pepper Chicken Stir Fry! To get the best texture, use high heat. This helps the chicken cook fast and stay juicy. If the pan is too cool, your chicken can steam instead of fry. Avoid overcrowding the pan. If you add too much chicken or veggies, they will steam instead of fry. Cook in batches if needed. You can boost the flavor with extra spices. Try adding a pinch of red pepper flakes for heat. A dash of five-spice powder can add depth too. Adjust the spice levels according to your taste. If you want less heat, use less black pepper. You can also add more soy sauce for a savory kick. Pair your stir fry with steamed rice or noodles for a filling meal. You can also serve it with quinoa for a healthier option. For a nice touch, garnish with fresh cilantro. A sprinkle of sesame seeds can add crunch and flavor. Serve in a colorful bowl to make it look appetizing. Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the black pepper and cornstarch mixture for at least 30 minutes before cooking. This will help enhance the flavor and tenderness of the chicken. Use Fresh Vegetables: For the best texture and flavor, use fresh, crisp vegetables. This will give your stir fry that vibrant color and crunch! High Heat is Key: Make sure your skillet or wok is hot enough before adding the chicken. Cooking on high heat allows for quick cooking and helps achieve that desirable stir-fry sear. Customize Your Heat: Adjust the amount of black pepper according to your spice preference. You can also add chili flakes or fresh chilies for an extra kick! {{image_2}} You can use different proteins in this stir fry. Beef, shrimp, or tofu are great choices. - Beef: Thinly slice flank steak or sirloin. Cook it until it’s tender but not chewy. - Shrimp: Use peeled and deveined shrimp. Stir-fry them until they turn pink and firm. - Tofu: Choose firm or extra-firm tofu. Press it to remove water, then cube and fry until golden. Each protein adds its own taste and texture. Feel free to mix and match based on what you enjoy! You can swap or add vegetables for variety. Here are some ideas: - Broccoli: This adds crunch and nutrients. - Carrots: Thinly sliced, they bring sweetness. - Zucchini: It cooks fast and absorbs flavors. - Mushrooms: Add a savory depth to your dish. Get creative! Use what you have in your kitchen to make it your own. You can adjust the recipe for different diets. Here are some options: - Low-carb: Skip the cornstarch. Use more veggies instead of rice or noodles. - Gluten-free: Choose gluten-free soy sauce. This makes the dish safe for those with gluten issues. These adjustments keep the dish tasty while meeting your dietary needs. After enjoying your Black Pepper Chicken Stir Fry, let leftovers cool. Place the food in an airtight container. This keeps the dish fresh in the fridge for up to three days. Make sure to pack it when it's at room temperature to prevent sogginess. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir it gently until heated through. You can also use a microwave. Warm it in short bursts, stirring in between. This helps avoid hot spots and keeps the chicken tender. If you want to freeze, let the stir fry cool completely. Transfer it to a freezer-safe bag or container. Squeeze out as much air as possible. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it in a skillet for the best texture. To reduce the spice in Black Pepper Chicken Stir Fry, you can use less black pepper. Start with one tablespoon instead of two. You can also add more vegetables, like bell peppers and snap peas, to balance the heat. Adding a pinch of sugar can also help tone down the spice. If you want to make it creamy, add a bit of coconut milk. Yes, you can make this dish ahead. For meal prep, cook the chicken and vegetables as directed. Let them cool completely before storing. Place them in an airtight container in the fridge for up to three days. When ready to eat, reheat in a skillet or microwave until hot. If you need a substitute for oyster sauce, try soy sauce mixed with a bit of sugar. This mix gives a similar sweet and salty flavor. You can also use hoisin sauce if you have it on hand. For a vegan option, try mushroom sauce for a good umami taste. This recipe is great for meal prepping. The chicken and vegetables store well in the fridge. To keep them fresh, use airtight containers. When packing, layer the chicken and veggies to avoid mushiness. You can also freeze portions for longer storage. Just make sure to label the containers with the date. You learned how to make a tasty Black Pepper Chicken Stir Fry. This dish uses simple ingredients like chicken, fresh veggies, and easy sauces. I shared tips to perfect your stir-fry and make it your own. Feel free to swap proteins or adjust for dietary needs. Now you can enjoy a quick, healthy meal at home. Remember, cooking is all about having fun and experimenting. Get creative and make this dish yours!

Spicy Black Pepper Chicken Stir Fry

A flavorful stir fry featuring tender chicken breast coated in black pepper, combined with colorful bell peppers and snap peas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless chicken breast, thinly sliced
  • 2 tablespoons black pepper, coarsely ground
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • to taste unit salt
  • for garnish unit fresh cilantro

Instructions
 

  • In a large bowl, combine the sliced chicken, black pepper, cornstarch, and a pinch of salt. Mix well to evenly coat the chicken.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and stir-fry for 5-7 minutes until cooked through and no longer pink. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of oil. Add the red and yellow bell peppers and snap peas. Stir-fry for about 2-3 minutes until they start to soften.
  • Add the minced garlic and grated ginger to the vegetables, stir-frying for an additional 1-2 minutes until fragrant.
  • Return the cooked chicken to the skillet with the vegetables. Drizzle the soy sauce and oyster sauce (if using) over the stir fry, stirring the ingredients to combine well. Cook for another 2 minutes for the flavors to meld.
  • Drizzle with sesame oil, give it one final toss, and adjust salt if necessary.
  • Serve immediately, garnished with fresh cilantro.

Notes

Adjust the amount of black pepper to taste for desired spiciness.
Keyword Chicken, pepper, Spicy, stir-fry