Black Pepper Chicken Stir Fry Recipe

Pepper Chicken Stir Fry

PREP

10 mins

COOK

20 mins

SERVES

DIFFICULTY

Easy

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Chef Jack Ovens

Qualified Chef · 1.6M Subscribers

Updated May 2026

This Pepper Chicken Stir Fry is designed for busy cooks who want a high-protein, flavour-forward meal in under 30 minutes. It pairs seared chicken thighs with crisp vegetables and a glossy black pepper sauce that delivers bold, savoury heat without masking the natural flavours of the ingredients. Serve with sticky jasmine rice for a satisfying weeknight dinner or prep several portions for easy lunches.

The technique is simple: get the wok very hot, sear the chicken in a single layer to build colour, then remove it before adding the vegetables. High heat creates the quick, caramelised edges that make a proper stir fry — the vegetables stay crisp while the chicken finishes cooking off the heat when the sauce is added.

The black pepper sauce combines light soy, oyster sauce, a dash of dark soy for depth, a little brown sugar, chicken stock and freshly cracked black pepper. Cornflour thickens the sauce quickly so it clings to the chicken and vegetables, giving every bite a glossy, peppery finish. This recipe is reliable, easy to scale, and ideal for meal prep.

Pepper Chicken Stir Fry

CHICKEN · MEAL PREP · EASY

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Prep Time

10 mins

🔥

Cook Time

20 mins

⏱️

Total Time

30 mins

🍽️

Servings

📊

Difficulty

Easy

Ingredients

Servings

−
5
+

Sticky Jasmine Rice

300g (1½ cups) Jasmine Rice

550ml Cold Water

Salt, to taste

Chicken

800g (1.75lb) Boneless, Skinless Chicken Thighs

1 Tbsp (15ml) Neutral Oil, for searing

Salt and plenty of freshly cracked black pepper

Black Pepper Sauce

60ml (¼ cup) Chicken Stock

2 Tbsp (30ml) Light Soy Sauce

1 Tbsp (15ml) Oyster Sauce

1 tsp (5ml) Dark Soy Sauce (optional)

1½ tsp Freshly Cracked Black Pepper, or to taste

1 tsp (4g) Brown Sugar

2 tsp (6g) Cornflour (for thickening)

Stir Fry Vegetables

1 Tbsp (15ml) Neutral Oil

1 Brown Onion, thinly sliced

1 Red Capsicum, sliced

1 Green Capsicum, sliced

5 Garlic Cloves, thinly sliced

2 Spring Onions, sliced

Method

Rinse the jasmine rice under cold water until the water runs clear or mostly clear. Combine the rice, water and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce the heat to low and simmer for 12 minutes. Remove from the heat and rest, covered, for 10 minutes. Fluff with a fork before serving.

Mix all the black pepper sauce ingredients in a bowl, whisking until the cornflour is fully dissolved and the mixture is smooth. Taste and adjust the pepper and salt as needed.

Heat a wok or large frying pan over high heat until very hot and just beginning to smoke. Add 1 tablespoon of oil and swirl to coat the surface.

Add the chicken in a single layer and let it sear without moving for 3–4 minutes until deeply golden. Toss or turn the pieces and cook for another 2–3 minutes until just cooked through. Transfer the chicken to a plate and set aside.

Add the remaining oil to the hot wok. Stir-fry the onion and capsicums for 2–3 minutes until they begin to soften but remain crisp. Add the garlic and cook for 20–30 seconds until fragrant.

Return the chicken to the wok and pour in the black pepper sauce. Toss continuously as the sauce thickens — about 1–2 minutes — until everything is evenly coated and glossy. Remove from the heat and finish with sliced spring onions. Serve immediately with the jasmine rice.

Storage & Reheating

Keeps well in the refrigerator for up to 4 days when stored in an airtight container. Divide into meal-prep portions with rice for simple reheating.

Reheat in the microwave until piping hot, stirring halfway. Alternatively, reheat in a hot pan to revive some of the stir-fry’s texture and caramelisation.

543

Calories

50g

Protein

10g

Fat

58g

Carbs

Fibre

524mg

Sodium

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