Chinese black pepper chicken recipe that is full of flavor and delicious served over rice or noodles. This Chinese chicken stir fry is easy, simple, and quick to make. Flavorful, tender chicken and crisp vegetables coated in umami sauce that cooks in just 15 minutes. Let me show you how to make black pepper chicken stir fry that is better than takeout.
Cut the chicken into bite-size (about 1-2 inch cube), add half of the black pepper, 2 tablespoons of soy sauce, salt, mix and set aside to marinate while you prep the other ingredients.
Cut the bell pepper, onion, and Spring onions. I like to cube the bell pepper and onion but you can slice if you prefer. Make the sauce - In a bowl, add the soy sauce, oyster sauce, sesame oil, chicken stock or rice wine vinegar, corn starch, sugar, black pepper. Stir and set aside.
Place wok on medium heat, add vegetable oil and when heated, add the marinated chicken. Saute and stir fry till chicken is cooked through.
When the chicken is cooked, add the onions, minced garlic. Add the bell pepper and spring onions and stir fry for 3 minutes.
Stir the sauce and add it into the wok then stir till it thickens and coat the chicken and vegetables.
Take off heat and serve immediately. Sprinkle with black pepper )Optional)
Notes
Cut vegetables into similar sizes so they cook evenly and also it makes the stir fry look more appealing.
Don't overcook the vegetables.
If you have the time, marinate the chicken 30 minutes prior to cooking.
Adjust black pepper to suit how spicy you want it.
It’s best served hot
If you have leftovers, pack in an airtight container or Ziploc, label, and store in the fridge where it'll last for up to 3 days. If you need it to last longer, it's best to store in the freezer where it'll last up to 3 months.