If You've Got a Pan, You Can Make This
There's something about Black Pepper Chicken Stir-Fry that just takes me back to being crammed in my first flat, desperately hungry after work, rooting through the fridge for something (anything) with protein. One wild Tuesday I just chucked together what I vaguely remembered from a street food stall—too much pepper, random veg. The result? Absolute magic, but you should've seen the mess I left. Anyway, I've made it ever since, and every time it tastes slightly different, which is half the fun and maybe a little stressful, too. Oh, and last time my brother said it made his nose run in a good way, if that's a compliment.
Why I Keep Coming Back to This Dish
I make this when I've had a proper busy day and want to feel like I've cooked something special, but not like "special occasion" levels of fancy. My family goes absolutely bonkers for it—well, except my cousin Jules, who says it's too spicy (she's wrong, obviously). Sometimes I add handfuls of random leftover veg; sometimes I just skip the greens if I can't be bothered. And the best bit? The pan does most of the work—if you promise not to skimp on the pepper. Also, it's a no-brainer when you're craving takeaway but don't actually want to spend £20 on one dinner. The sizzle, the smell, even the smidgen of chaos—love it all.
What You'll Need (and What You Can Swap)
- 2 chicken breasts, thinly sliced (I’ve used thighs before—juicier, but both work!)
- 1 large onion, sliced (Red onion for a sweeter vibe, but yellow does just fine)
- 1 bell pepper, any color, sliced (Total honesty: sometimes I use those frozen stir-fry mixes. Sue me.)
- 3 cloves garlic, minced (Or a spoonful of the jar stuff when I’m feeling lazy—it’s fine.)
- 2 tablespoons soy sauce (Grandma swore by the dark kind, but regular is all I've got half the time)
- 1 tablespoon oyster sauce (I forget this sometimes; still pretty tasty!)
- 1-2 teaspoons freshly cracked black pepper (Don’t even think about using the pre-ground dust. Okay, you can... in an emergency.)
- 1 teaspoon sugar (Brown or white, whatever’s handy)
- 2 tablespoons cooking oil (Sunflower or peanut, but olive oil in a pinch—just not extra virgin, please!)
- Optional: sliced spring onions, sesame seeds for topping (Purely for show, really)
How I Actually Cook This Stuff
- Prep everything first. I always think I can slice onions and stir chicken at the same time, and every time I end up crying into the pan. Don’t do what I do.
- Heat oil in your largest frying pan or wok over high heat. When it’s shimmering, add the chicken. Don’t crowd it—do it in batches if you’ve made loads. Let it sizzle for like, 2-3 minutes, then give it a stir.
- When the chicken’s got a bit of color (doesn’t have to be golden, but not pink!), shove in your onions and pepper. Stir around; it’ll look a bit chaotic and soggy for a minute but hang in there.
- Next, in goes the garlic. At this point, I lean in for a sniff—smells like a street market, honestly. Give it another minute (don’t burn the garlic, though, unless you like that sort of thing).
- Splash in the soy sauce and oyster sauce. Sprinkle the sugar. Now, for the crucial moment—crack in a frankly silly amount of black pepper. I’m talking one of those “keep twisting until your arm aches” moments. Stir, let everything mingle for 2 minutes, and taste. (This is where I always sneak a bite. If you need more sauce, add a dribble of water or, actually, sometimes I use chicken stock if I've got any to hand.)
- Turn the heat off. Chuck over spring onions or sesame seeds if you’re feeling flash. Serve right away—though, on second thought, sometimes it’s even better if you let it sit for a bit.
Notes I’ve Learned the Hard Way
- If you’re using thighs, trim the fat, or you’ll get weird chewy bits—ask me how I know.
- Chicken dries out fast so don't wander off and scroll your phone thinking you have time. (Procrastinator’s regret.)
- The sauce thickens as it stands, so don’t panic if it looks watery. Probably all those onions sweating.
- I think this tastes even better for lunch the next day—if any is left, which is rare.
My Experiment Zone (a.k.a. Variations)
- I tried throwing in a splash of fish sauce once. Didn’t love it, honestly. Made the kitchen smell like a dockyard.
- You can swap chicken for tofu. Crispy tofu works lovely—just fry it first so it isn’t mushy. Veggie friends, this one’s for you.
- An extra hit of chili flakes if you want heat—or swap with a fresh chili, if you dare.
- Mushrooms are great too, and add some real "oomph" to the sauce. But avoid broccoli florets—they go weirdly soggy, at least for me.
Got No Wok? No Worries
I swear a wok is the best for this, but listen—sometimes I do it in a heavy-ish frying pan and it turns out brill. Even an old nonstick will do if you keep the heat high. Worst case, split into batches so stuff gets some color; don't fret too much. I've even tried it in a roasting tray under a grill—don't recommend, but hey, it was an adventure.
Storing Leftovers (If You Have Any!)
Stick leftovers in a container, toss it in the fridge—lasts 2 days, but honestly it's never made it past 24 hours here before someone (usually me) polishes it off cold. Maybe that's a bit gross, but I sort of love it that way. Reheat in the microwave or fry pan for best taste, but if you eat it cold I won’t judge.
How I Like to Serve It (You Do You)
Usually over a pile of fluffy rice, but if we’re out, I’ve been known to dump it over noodles. My niece dunks hers in sour cream, which is slightly bonkers but apparently delicious to 7-year-olds. Oh, and if you’re feeling extra, a fried egg on top—heaven. Total winner for late-night snacking with beer, too (don't tell my mum).
Pro Tips I’ve Figured Out (By Failing)
- Don’t rush the cutting step. One time I hacked up the chicken straight in the pan and it cooked all uneven (tasted like regret!).
- Seriously, don’t use supermarket pre-ground black pepper unless desperate. Fresh crack is leagues better. But I guess it’ll work if you must.
- If your sauce feels a bit too thick, a splash of water loosens things right up—just don't go wild, or you'll have black pepper soup.
Curious? Here’s What Folks Usually Ask Me
- Can I make this with beef or pork?
Yup! Thinly slice, just like the chicken. Beef cooks a tad faster. Pork's super tasty—though it kinda soaks up the sauce differently. - Is it super spicy?
Nah, not spicy-spicy. It’s more of a tingly, nose-warming heat (well, unless you get over-excited with the pepper grinder, I guess.) - Do I need oyster sauce?
I mean, it helps—but I’ve skipped it on occasion and just used a splash more soy with a smidge more sugar. Still plenty tasty! - What veg can I throw in?
Honestly, whatever’s lurking in the crisper drawer—except maybe cauliflower, which went a bit weird last time (soggy and sad). - How do I get that proper takeaway flavor?
Tough one. High heat, lots of pepper, good swoosh of sauce. Maybe a pinch of msg if you're feeling cheeky—you didn't hear that from me!
And if you’ve read this far: try this out! If it goes wonky, just call it rustic. That’s my motto. Or at least it’s turning into one.
Ingredients
- 500g boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 large red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 green onions, chopped (for garnish)
Instructions
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1In a small bowl, mix cornstarch with water to create a slurry. Set aside.
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2Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until lightly browned, about 4–5 minutes.
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3Add onion and red bell pepper to the pan. Stir-fry for 3–4 minutes until vegetables are slightly tender.
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4Add minced garlic to the pan and cook for 30 seconds until fragrant.
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5Stir in soy sauce, oyster sauce, and freshly ground black pepper. Pour in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
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6Remove from heat, garnish with chopped green onions, and serve hot with steamed rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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