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Easy Black Pepper Chicken Stir-Fry with Onions & Peppers
Allison Bryant

Easy Black Pepper Chicken Stir-Fry with Onions & Peppers

Satisfy your takeout cravings with this quick, high-protein stir-fry that is perfect for busy weeknights. Featuring lean chicken breast, crunchy bell peppers, and a robust, savory sauce highlighted by freshly cracked black pepper, this dish is both flavor-packed and macro-friendly. By using a quick-sear technique and fresh aromatics, you can create a restaurant-quality meal in under 30 minutes that supports your healthy lifestyle goals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast, thinly sliced against the grain
  • 2 tbsp cornstarch, divided
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce (vegetarian option if preferred)
  • 1 tsp salt
  • 1 tbsp freshly ground black pepper
  • 1 large onion, sliced into strips
  • 2 bell peppers, sliced into strips
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp avocado oil or vegetable oil

Method
 

  1. In a bowl, combine sliced chicken with salt, 1 tsp black pepper, and half the cornstarch. Let sit for 10 minutes.
  2. In a small bowl, whisk together soy sauce, oyster sauce, remaining cornstarch, and 2 tbsp water.
  3. Heat oil in a wok or large skillet over high heat.
  4. Sear the chicken in batches until browned and cooked through, then remove and set aside.
  5. In the same pan, stir-fry onions and bell peppers for 3-4 minutes until tender-crisp.
  6. Add garlic and ginger, sautéing for 30 seconds until fragrant.
  7. Return chicken to the pan and pour in the sauce mixture.
  8. Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken evenly.
  9. Serve immediately while hot.

Notes

Always use freshly cracked black pepper for the best aromatic experience. Ensure the pan is very hot before adding the chicken to achieve a proper sear without drying out the meat. Store leftovers in an airtight container for up to 3 days.