Name: Black Pepper Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Asian
Ingredients: 300g jasmine rice; 550ml cold water; Salt; 800g chicken thigh, boneless and skinless; 1 Tbsp neutral oil; Salt and cracked black pepper; 60ml chicken stock; 2 Tbsp light soy sauce; 1 Tbsp oyster sauce; 1 tsp dark soy sauce; 1.5 tsp freshly cracked black pepper; 1 tsp brown sugar; 2 tsp cornflour; 1 Tbsp neutral oil; 1 brown onion, sliced; 1 red capsicum, sliced; 1 green capsicum, sliced; 5 garlic cloves, thinly sliced; 2 spring onions, sliced

Pepper Chicken Stir Fry

PREP

10 mins

COOK

20 mins

SERVES

DIFFICULTY

Easy

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Chef Jack Ovens

Qualified Chef · 1.6M Subscribers

Updated May 2026

Five meals, 50g of protein per serve, and a black pepper sauce that hits harder than it looks. This is a proper wok stir fry — sticky jasmine rice, deeply seared chicken thighs and crisp vegetables all tossed through a glossy, peppery sauce that coats everything in the pan.

The key is heat. The wok needs to be smoking before anything goes in — that’s what gives the chicken the colour and the vegetables that slight char without going soft. Cook the chicken undisturbed, let it build a crust, then get it out of the pan before the sauce goes in.

The black pepper sauce is simple — soy, oyster sauce, a touch of dark soy for depth, brown sugar and a heavy hand of freshly cracked black pepper. Cornflour thickens it fast so it clings to the chicken and vegetables rather than pooling at the bottom. Bold, savoury and worth making on repeat.

Pepper Chicken Stir Fry

CHICKEN · MEAL PREP · EASY

⏰

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 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. 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.

Storage & Reheating

Store in the fridge for up to 4 days.

Microwave until hot, stirring halfway through.

543

Calories

50g

Protein

10g

Fat

58g

Carbs

Fibre

524mg

Sodium

Pepper Chicken Stir Fry

Pepper Chicken Stir Fry

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