Pepper Chicken Stir Fry
This is proper wok cooking, hot pan, quick movements, and a sauce that comes together in the time it takes the vegetables to soften. Black pepper does the heavy lifting here, sharp and warming rather than chilli-hot.
Getting the wok properly smoking hot before the chicken goes in makes all the difference, that’s what gives you a deep sear instead of pale, steamed chicken. The sauce is whisked with cornflour ahead of time so it thickens quickly and evenly the moment it hits the pan.
Five containers, glossy sauce clinging to everything, and it comes together faster than most takeout would even arrive.
Pepper Chicken Stir Fry
PEPPER CHICKEN · CHICKEN · MEAL PREP · EASY
Real wok heat, real sear
Getting the wok smoking hot before anything goes in is the single biggest thing separating this from a soggy stir fry. It's what gives the chicken a proper sear instead of just steaming in its own juices.
Whisking the sauce with cornflour before it goes anywhere near the heat means it thickens fast and evenly, no lumps, no waiting around for it to reduce.
Sharp cracked black pepper instead of chilli gives this a different kind of heat, warming rather than fiery, which makes it an easy one for spice-sensitive eaters too.
Pepper Chicken Stir Fry
Ingredients
Rice
- 300 g Jasmine Rice Washed
- 550 ml Cold Water
- Salt To Taste
Chicken
- 800 g Chicken Thigh, Boneless and Skinless Sliced
- 15 ml Neutral Oil
- Salt & Pepper
Black Pepper Sauce
- 60 ml Chicken Stock
- 30 ml Light Soy Sauce
- 15 ml Oyster Sauce
- 5 ml Dark Soy Sauce
- 3 g Cracked Black Pepper
- 4 g Brown Sugar
- 6 g Cornflour Cornstarch
Stir Fry Vegetables
- 15 ml Neutral Oil
- 1 Brown (Yellow) Onion Sliced
- 1 Red Bell Pepper (Capsicum) Sliced
- 1 Green Bell Pepper (Capsicum) Sliced
- 5 Garlic Cloves Sliced
- 2 Spring Onions Sliced
Method
- Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, water, and salt to a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and rest, covered, for 10 minutes — fluff with a fork and set aside.
- Whisk together all of the black pepper sauce ingredients until the cornflour is fully dissolved. Set aside.
- Place a wok over high heat and allow it to heat until just starting to smoke. Add the oil and swirl to coat the wok.
- Add the chicken in a single layer and cook undisturbed for 3-4 minutes until deeply golden. Toss and continue cooking for a further 2-3 minutes until just cooked through and reaching an internal temperature of 74°C (165°F). Remove the chicken from the wok and set aside.
- Add the remaining oil to the hot wok. Add the onion and capsicum and stir fry for 2-3 minutes until just softened but still crisp. Add the garlic and cook for 20-30 seconds until fragrant.
- Return the chicken to the wok. Pour in the black pepper sauce and toss continuously as it thickens and coats the chicken and vegetables in a glossy finish, about 1-2 minutes. Remove from the heat and finish with spring onions.
Why does the wok need to be smoking hot before adding the chicken?⌄
A hot wok sears the chicken quickly, locking in a deep golden crust before it has a chance to release moisture and steam instead. A lukewarm pan is the most common reason stir fries turn out soggy.
Can I use chicken breast instead of thigh?⌄
Yes, though thigh handles the high heat a bit better and stays juicier. If using breast, slice it slightly thinner and watch the cook time closely so it doesn't dry out.
Can I make the sauce spicier?⌄
Yes, add extra cracked black pepper for more of that warming heat, or throw in a sliced fresh chilli with the garlic if you want something sharper and hotter.
Why whisk the sauce with cornflour before cooking?⌄
Mixing the cornflour in ahead of time makes sure it dissolves fully with no lumps, so when the sauce hits the hot wok it thickens smoothly and quickly instead of needing extra time to reduce.
