Spicy Pepper Chicken Stir-Fry Recipe for Quick Weeknight Meals

Pepper Chicken Stir Fry

PREP

10 mins

COOK

20 mins

SERVES

DIFFICULTY

Easy

↓ Jump to Recipe

Chef Jack Ovens

Qualified Chef · 1.6M Subscribers

Updated May 2026

This pepper chicken stir fry is a straightforward, high-protein meal built for flavour and speed. Think deeply seared chicken thighs, crisp vegetables and a glossy black pepper sauce that clings to every bite. Serve with sticky jasmine rice for a complete meal that’s perfect for weekly meal prep.

Heat is essential: a scorching wok gives a quick char on the chicken and vegetables without wilting them. Cook the chicken in a single layer and leave it undisturbed to develop a brown crust, then remove it before adding the sauce so it doesn’t overcook.

The sauce is simple but bold — chicken stock, light soy and oyster sauce, a touch of dark soy for colour, brown sugar for balance and plenty of freshly cracked black pepper. Cornflour thickens it quickly so it coats the ingredients instead of pooling, producing a glossy, savoury finish that’s easy to repeat.

Pepper Chicken Stir Fry

CHICKEN · MEAL PREP · EASY

PRINT RECIPE

⏰

Prep Time

10 mins

🔥

Cook Time

20 mins

⏱️

Total Time

30 mins

🍽️

Servings

📊

Difficulty

Easy

Ingredients

Servings

Sticky Jasmine Rice

300g (1½ cups) Jasmine Rice

550ml Cold Water

Salt

Chicken

800g (1.75lb) Chicken Thigh, Boneless and Skinless

1 Tbsp (15ml) Neutral Oil

Salt & Cracked Black Pepper

Black Pepper Sauce

60ml (¼ cup) Chicken Stock

2 Tbsp (30ml) Light Soy Sauce

1 Tbsp (15ml) Oyster Sauce

1 tsp (5ml) Dark Soy Sauce

1½ tsp Freshly Cracked Black Pepper

1 tsp (4g) Brown Sugar

2 tsp (6g) Cornflour

Stir Fry Vegetables

1 Tbsp (15ml) Neutral Oil

1 Brown Onion, Sliced

1 Red Capsicum, Sliced

1 Green Capsicum, Sliced

5 Garlic Cloves, Thinly Sliced

2 Spring Onions, Sliced

Method

Rinse the jasmine rice under cold water until it runs mostly clear. Combine the rice, 550ml cold water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to low, cover and simmer for 12 minutes. Remove from the heat and let rest, covered, for 10 minutes before fluffing with a fork.

Whisk together the chicken stock, light soy, oyster sauce, dark soy, brown sugar, cracked black pepper and cornflour until the cornflour is fully dissolved. Set aside.

Heat a wok over high heat until it just starts to smoke. Add 1 tablespoon of neutral oil and swirl to coat the surface.

Add the chicken in a single layer and let it cook undisturbed for 3–4 minutes until deeply golden. Toss and cook another 2–3 minutes until just cooked through. Transfer the chicken to a plate and set aside.

Add the remaining oil to the hot wok. Stir-fry the onion and capsicums for 2–3 minutes until they start to soften but remain crisp. Add the garlic and cook 20–30 seconds until fragrant.

Return the chicken to the wok, pour in the prepared black pepper sauce and toss continuously until the sauce thickens and evenly coats the chicken and vegetables, about 1–2 minutes. Remove from the heat and finish with sliced spring onions. Serve with the jasmine rice.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave until piping hot, stirring halfway, or briefly in a hot wok to refresh the texture.

543

Calories

50g

Protein

10g

Fat

58g

Carbs

Fibre

524mg

Sodium

You Might Also Love

CHICKENChicken Fajita Mac & Cheese⏱ 40 mins
BEEFSmash Burger Tacos⏱ 20 mins
PASTAChicken Mushroom Pasta Meal Prep⏱ 30 mins