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!
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!
