Black Pepper Chicken Stir Fry

Ingredients

• 1 piece Red Bell Pepper (seeded and thinly sliced)
• 1 piece Green Bell Pepper (seeded and thinly sliced)
• 1 large Yellow Onion (ends trimmed, sliced thin or diced)
• 5 cloves Garlic (thinly sliced)
• 2 stalks Spring Onions (half for stir‑fry, half for garnish, thinly sliced)
• 800 g Boneless Skinless Chicken Thighs (cut into thin strips)
• 1 tsp Salt (lightly seasoned)
• 1.5 tsp Cracked Black Pepper (freshly cracked, plus extra for garnish)
• 2 tbsp Peanut Oil (neutral oil, can substitute vegetable oil)
• 2 tbsp Low Sodium Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tsp Dark Soy Sauce (for color)
• 1 tsp Brown Sugar
• 2 tsp Corn Flour (for thickening)
• 0.25 cup Chicken Stock (low‑sodium)
• 1.5 cup Jasmine Rice (washed)
• 550 ml Water (cold)

Instructions

1. Prepare Vegetables

   Remove seeds and pith from the red and green bell peppers, then thinly slice them. Trim the ends of the onion, halve, peel and slice thinly. Thinly slice the garlic cloves and spring onions (reserve half for garnish).

   Time: PT10M

2. Make the Sauce

   In a small bowl whisk together chicken stock, low‑sodium soy sauce, oyster sauce, dark soy sauce, brown sugar, corn flour, and cracked black pepper until smooth. Set aside.

   Time: PT3M

3. Season the Chicken

   Place the chicken strips in a mixing bowl, add a pinch of salt, a generous pinch of cracked black pepper, and 1 tsp peanut oil. Toss with clean hands until evenly coated.

   Time: PT3M

4. Cook Jasmine Rice

   Add 1.5 cups washed jasmine rice and 550 ml cold water to a saucepan. Bring to a rapid boil over high heat, stirring briefly to prevent clumping. Cover, reduce to low heat and simmer for 12 minutes. Turn off the heat and let steam, lid on, for another 4 minutes. Fluff with a fork.

   Time: PT16M

   Temperature: high heat then low

5. Sear the Chicken

   Heat the wok over high heat until it begins to smoke slightly. Add 1 tbsp peanut oil, then spread the seasoned chicken in a single layer. Let it sit untouched for about 2 minutes to develop a golden crust, then stir and cook another 2‑3 minutes until fully cooked.

   Time: PT5M

   Temperature: high

6. Set Chicken Aside

   Transfer the cooked chicken to a bowl and keep warm.

   Time: PT1M

7. Stir‑Fry Vegetables

   Add another 1 tbsp peanut oil to the same wok. Toss in the sliced onion and bell peppers, stir‑frying for about 2 minutes until they begin to soften and release moisture.

   Time: PT2M

   Temperature: high

8. Add Garlic

   Add the sliced garlic and stir‑fry for 30 seconds until fragrant. Do not let it brown.

   Time: PT0.5M

   Temperature: high

9. Combine Chicken, Sauce, and Spring Onions

   Return the chicken to the wok, pour in the prepared sauce, and add half of the sliced spring onions. Stir constantly for about 2 minutes until the sauce thickens and coats everything evenly.

   Time: PT2M

   Temperature: high

10. Finish and Garnish

    Transfer the stir‑fry to serving plates, garnish with the remaining spring onions and an extra sprinkle of cracked black pepper.

    Time: PT1M

11. Cool and Store

    Allow the dish to cool for 15‑20 minutes before portioning into containers. Store in the refrigerator for up to 4 days or freeze for up to 4 months.

    Time: PT20M

Nutrition Facts

Calories

662

Protein

44 g

Carbohydrates

160 g

Fat

27 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red Bell Pepper: Green Bell Pepper
• Instead of Green Bell Pepper: Red Bell Pepper
• Instead of Yellow Onion: Brown Onion
• Instead of Garlic: Garlic paste
• Instead of Spring Onions: Chives
• Instead of Boneless Skinless Chicken Thighs: Chicken Breast
• Instead of Salt: Sea Salt
• Instead of Cracked Black Pepper: Ground Black Pepper
• Instead of Peanut Oil: Vegetable Oil, Canola Oil
• Instead of Low Sodium Soy Sauce: Regular Soy Sauce (use less)
• Instead of Oyster Sauce: Hoisin Sauce
• Instead of Dark Soy Sauce: Regular Soy Sauce (add a dash)
• Instead of Brown Sugar: Honey, Maple Syrup
• Instead of Corn Flour: Cornstarch
• Instead of Chicken Stock: Vegetable Stock
• Instead of Jasmine Rice: Basmati Rice

Equipment Needed

• Large Wok or Skillet
• Large Saucepan with Lid
• Chef's Knife
• Cutting Board
• Mixing Bowls
• Whisk
• Measuring Spoons
• Measuring Cup
• Spatula or Wooden Spoon
• Fork (for fluffing rice)
• Plate or Serving Bowl

Critical Steps — Do Not Skip

• Seasoning the chicken evenly with salt, pepper, and oil.
• Searing the chicken without overcrowding to develop a crust.
• Whisking the sauce thoroughly to dissolve corn flour.
• Adding the sauce at the right moment and cooking until thickened.

Chef Tips from the Video

• Use a very hot wok; the high heat gives the characteristic smoky flavor.
• Freshly cracked black pepper provides a brighter bite than pre‑ground.
• For extra depth, add a splash of Shaoxing wine with the sauce.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers.

Freezer: Up to 4 months; thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• Prepare and store the sauce in a sealed jar for up to 2 days.
• Slice all vegetables and keep them in a bowl of water to stay crisp.
• Season the chicken and refrigerate for up to 4 hours before cooking.

Frequently Asked Questions