lack Pepper Chicken Stir-Fry with Peppers – Easy Takeout-Style Recipe

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Healthy Dinner Chicken Stir-Fry

Skip the takeout and make this bold and flavorful Black Pepper Chicken at home! This sizzling stir-fry brings together juicy, tender chicken, crisp bell peppers, and sweet onions in a glossy, peppery sauce that’s loaded with umami. Perfectly balanced with a hint of sweetness and a deep kick of black pepper, it’s one of those chicken dishes recipes that feels indulgent but is surprisingly light. Whether you’re craving a quick weeknight dinner or looking for health dinner recipes chicken fans will love, this recipe delivers both flavor and ease.

Quick Recipe Overview

Why You’ll Love This Recipe

• Better than takeout: This black pepper chicken has bold, rich flavor and a silky texture that rivals your favorite Chinese restaurant.
• Quick and easy: With only 25 minutes from start to finish, it’s a go-to for busy weeknights.
• Customizable: Make it gluten-free, swap veggies, or adjust spice levels—this recipe is as flexible as it is tasty.
• Healthy and satisfying: High in protein and full of colorful veggies, it’s one of the top healthy dinner recipes chicken lovers should try.
• Family-friendly: Kids and adults alike enjoy the mild sweetness and savory black pepper sauce.

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lack Pepper Chicken Stir-Fry with Peppers – Easy Takeout-Style Recipe

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• Author: Laurel
• Total Time: 25 minutes
• Yield: 4 1x

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Description

Juicy chicken stir-fried with colorful peppers and onions in a bold, peppery sauce—better than takeout and ready in 25 minutes!

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Ingredients

Scale 1x2x3x

• 1 lb chicken breasts (or thighs), sliced into 1/4″ pieces
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp dark soy sauce
• 1 tbsp cornstarch
• 1 1/2 tbsp sugar
• 2 tsp coarsely ground black pepper
• 1/8 tsp salt
• 2 tbsp peanut oil (or vegetable oil)
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (mixed colors)

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Instructions

1. In a bowl, mix chicken, soy sauce, Shaoxing wine, and cornstarch. Gently toss to coat and marinate for 10–15 minutes.

2. In a separate bowl, whisk together all the sauce ingredients until smooth and set aside.

3. Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken and sear for 1 minute. Flip and cook another 30 seconds to 1 minute. Transfer to a plate.

4. Add remaining oil to the skillet. Stir in ginger and garlic for a few seconds, then add onions and bell peppers. Cook for 20 seconds.

5. Stir sauce again and pour into skillet. Mix until thickened (about 30 seconds).

6. Return chicken to the skillet and stir to coat in sauce.

7. Remove from heat and serve immediately.

Notes

Use tamari and dry sherry for a gluten-free version.

Slice chicken thin and evenly for best texture.

Mix the sauce right before adding to prevent clumping.

Serve with rice or cauliflower rice for a healthy dinner.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Chicken Dinner Recipes
• Method: Stir Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 269
• Sugar: 9.4g
• Sodium: 674mg
• Fat: 10g
• Saturated Fat: 1.2g
• Carbohydrates: 17.8g
• Fiber: 1.3g
• Protein: 26.1g
• Cholesterol: 73mg

Ingredients

• 1 lb chicken breasts (or thighs), sliced into 1/4″ pieces

For the Marinade

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch

For the Sauce

• 1/2 cup chicken broth
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp dark soy sauce
• 1 tbsp cornstarch
• 1 1/2 tbsp sugar
• 2 tsp coarsely ground black pepper
• 1/8 tsp salt

For Stir Fry

• 2 tbsp peanut oil (or vegetable oil)
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (mixed colors)

Ingredient Tips Table

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, mix chicken, soy sauce, Shaoxing wine, and cornstarch. Gently toss to coat. Let it marinate for 10–15 minutes while you prep the sauce and vegetables.
2. Prepare the Sauce: In a separate bowl, whisk together all the sauce ingredients until smooth and cornstarch is fully dissolved.
3. Cook the Chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and spread it out into a single layer. Sear undisturbed for 1 minute until golden. Flip and cook another 30 seconds to 1 minute. Transfer to a plate once browned but still slightly pink inside.
4. Sauté Aromatics & Veggies: Add the remaining oil to the same skillet. Stir in ginger and garlic for a quick sizzle, then toss in onions and bell peppers. Cook for 20 seconds until just tender.
5. Combine Everything: Give the sauce another stir and pour it into the skillet. Stir immediately as it thickens (about 30 seconds). Return chicken to the pan and toss everything together until well coated. 🔥🍗
6. Serve Hot: Remove from heat and plate right away to avoid overcooking.

Helpful Tips

• Slice chicken thinly and evenly for quicker, more uniform cooking
• Stir sauce just before pouring it in—cornstarch can settle at the bottom
• Don’t overcrowd the skillet—work in batches if needed to keep a nice sear
• Serve immediately for best texture and flavor

Expert Tips for the Best Results

• Use high heat: Stir-frying is all about quick, high-heat cooking—this locks in flavor and texture
• Pre-measure your ingredients: Stir-fry cooking moves fast, so have everything ready before starting
• Marinate with cornstarch: This classic Chinese technique helps seal in juices and improve texture
• Thickening the sauce: Only cook the sauce until it just coats a spoon—overcooking can make it gluey

Recipe Variations

• Chicken Stir-Fry with Pineapple and Peppers: Add pineapple chunks for a sweet-savory twist that’s kid-friendly and colorful
• Vegetarian Black Pepper Stir-Fry: Substitute tofu or tempeh and skip the chicken broth for a receitas vegetarianas version
• Spicy Kick: Add 1–2 teaspoons of chili garlic sauce or crushed red pepper flakes for a heat boost
• Chicken Stuffed Peppers: Use the cooked chicken stir-fry mixture to stuff into halved bell peppers, then bake for a fun, low-carb option

Make Ahead & Freezer Tips

Store the marinated chicken and sauce in the fridge up to 24 hours ahead. Cooked leftovers keep in the fridge for 3–4 days. To freeze, portion the cooked stir-fry into airtight containers and store for up to 2 months. Reheat straight from frozen or thaw overnight for best texture.

Serving Suggestions

Serve this dish hot over steamed jasmine rice or brown rice. For a low-carb option, pair it with cauliflower rice or zucchini noodles. Garnish with sliced scallions or sesame seeds for a pop of freshness and crunch.

Pairing Ideas

Pair with a glass of chilled Riesling or a light lager beer. A simple cucumber salad or steamed dumplings make excellent side dishes. For a complete healthy dinner, add miso soup or edamame.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. For microwave reheating, cover and heat in 30-second intervals, stirring in between, until hot.

Frequently Asked Questions (FAQs)

Can I use frozen vegetables?
Yes, but thaw and drain them well to avoid excess moisture that can thin the sauce.

What’s the best substitute for Shaoxing wine?
Dry sherry is the closest match, but rice vinegar or apple juice can work in a pinch.

Is this dish gluten-free?
It can be—just use tamari instead of soy sauce and ensure your broth and wine are gluten-free.

Can I make this vegetarian?
Absolutely! Swap chicken with firm tofu or mushrooms and use veggie broth.

Why is my chicken not browning?
Your pan might be overcrowded or not hot enough. Cook in batches and preheat the pan properly.

Can I make it spicier?
Yes! Add chili sauce, fresh chilies, or extra black pepper to increase the heat.

What kind of black pepper should I use?
Coarsely ground black pepper gives the best texture and bold flavor—avoid fine powder.

Nutrition Info (Per Serving)

Conclusion

If you’re craving something bold, quick, and healthier than takeout, this Black Pepper Chicken is the ultimate solution. It’s satisfying, full of flavor, and perfect for weeknight dinners. Make it once and it’ll be on repeat in your kitchen!