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Black Pepper Chicken Stir-Fry

A quick and easy Black Pepper Chicken Stir-Fry that's full of savory flavors and fresh vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs Tender and juicy, these are perfect for absorbing flavors.
  • 2 tablespoons black pepper The star of the show that gives this dish its name and signature kick.
  • 1 each bell pepper (any color) Adds sweetness and a pop of color.
  • 1 cup broccoli florets Provides a satisfying crunch and nutrition.
  • 1 cup snap peas Sweet and crisp, these are a delightful addition.
  • 2 cloves garlic, minced The aromatic base that elevates the dish.
  • 1 tablespoon fresh ginger, minced Adds warmth and enhances the flavor profile.
  • 3 tablespoons soy sauce For a salty, umami-rich depth.
  • 2 tablespoons vegetable oil Essential for that perfect stir-fry sizzle.
  • cooked rice or noodles To serve as your delicious base.

Method
 

Preparation
  1. Start by slicing the chicken thighs into thin strips. Season them generously with 1 tablespoon of black pepper and a sprinkle of salt. Let it sit for a few minutes.
  2. While the chicken marinates, prep the vegetables: slice the bell pepper into strips and rinse the broccoli florets and snap peas.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. As the oil shimmers, add the chicken, spreading it in a single layer. Sear for 3-4 minutes until golden brown and cooked through.
  2. Remove the chicken from the pan and set it aside. In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger, stirring them just until fragrant—about 30 seconds.
  3. Add the bell pepper, broccoli, and snap peas to the pan, stirring constantly for about 2-3 minutes until they become vibrant and tender-crisp.
  4. Return the chicken to the pan and pour in the soy sauce. Stir everything together, letting the flavors meld for another minute.
  5. Serve hot over cooked rice or noodles.

Notes

For added heat, toss in some red pepper flakes or sliced chili peppers while sautéing the vegetables. You can also use turkey or tofu instead of chicken for a lighter version.