Step 1: Marinate the Chicken
- In a bowl, toss chicken pieces with 2 tbsp soy sauce, vinegar, and cornstarch.
- Let sit for 10–15 minutes while prepping the veggies.
Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, hoisin, chicken broth, honey, garlic, ginger, and black pepper.
- Set aside.
Step 3: Stir-Fry the Chicken
- Heat oil in a wok or large skillet over medium-high heat.
- Cook chicken until golden brown and just cooked through (4–5 minutes). Remove and set aside.
Step 4: Cook Veggies & Sauce
- In the same pan, add onions and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
- Pour in the prepared sauce and let it bubble for 1–2 minutes.
Step 5: Combine & Finish
- Return chicken to the pan and toss everything together until coated in sauce.
- Cook another 2 minutes until heated through and glossy.
- Garnish with chopped green onions.
Serving Suggestions
- Serve hot over steamed jasmine rice
- Pair with fried rice or noodles for a heartier meal
- Spoon into lettuce cups for a low-carb option
- Add extra black pepper at the table for spice lovers
Tips & Variations
- Make it spicier: Add chili flakes or sliced fresh chili.
- More veggies: Try broccoli, snap peas, or carrots.
- Thicker sauce: Mix 1 tsp cornstarch with 2 tsp water and stir in at the end.
- Meal prep: Store in the fridge up to 3 days; reheats well in a skillet.
Why This Recipe Works
The secret is the coarse ground black pepper — it gives the sauce its signature bite without overwhelming the dish. Combined with soy, garlic, ginger, and a touch of sweetness, it creates a perfectly balanced stir-fry that’s bold yet comforting.
Final Bite
Savory, peppery, and downright addictive, this Black Pepper Chicken is a weeknight dinner winner. It’s quick to make, better than takeout, and guaranteed to become a repeat recipe in your kitchen.
So grab your wok, grind some fresh black pepper, and let’s stir-fry!