Go Back
Chicken Pepper Stir Fry Recipe

Chicken Pepper Stir Fry Recipe

A simple, tasty Chicken Pepper Stir Fry recipe made with everyday ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 People
Course: Side Dish
Cuisine: Home-style Asian / Indo-Chinese
Calories: 300
Ingredients Equipment Method

Ingredients
  

Chicken
  • About 400–500g boneless chicken sliced thin
  • thin slices cook faster — trust me
Marinade things
  • 1 tbsp soy sauce
  • 1 tsp crushed black pepper
  • 1 tsp vinegar or lemon juice
  • 1 tsp ginger-garlic paste
  • A pinch of salt
  • 1 tsp cornflour helps coat the chicken
Stir fry stuff
  • 2 tbsp oil
  • 1 onion sliced casually
  • 1 capsicum any colour — doesn’t matter
  • 2 –3 garlic cloves chopped
  • 1 or 2 green chilies
  • More crushed pepper this dish LOVES pepper
  • 1 tbsp soy sauce
  • A pinch of sugar sounds strange but balances flavour

Equipment

  • One pan. Big enough so food doesn’t fly out.
  • One knife. Sharp-ish.
  • Cutting board.
  • A spoon or spatula
  • A bowl for mixing stuff.
  • Your hands. Don’t be fancy with gloves — use hands. Better control.

Method
 

Step 1. Marinate the chicken
  1. Throw the sliced chicken in a bowl. Add soy sauce, pepper, ginger-garlic paste, vinegar, cornflour, salt.
  2. Mix it. Preferably by hand.
  3. Yeah… it feels squishy but it mixes better.
  4. Let it sit for 10–15 minutes.
  5. If it sits longer, fine. If shorter… still fine.
Step 2. Heat oil — like properly hot
  1. Put your pan on medium-high flame. Add oil.
  2. When it looks shiny and kinda dancing, that’s your moment.
  3. Add the chicken.
  4. Don’t be overcrowded. Spread it out.
  5. Let it stay still for a moment.
  6. People often shake the pan too early — patience, brother… patience.
Step 3. Add your aromatics
  1. Once chicken is no longer pink, add:
  2. Garlic
  3. Green chili
  4. Onion slices
  5. Stir it around casually.
  6. You don’t need perfect techniques. Just make sure nothing burns.
  7. When the onions get a little soft (not too much), add capsicum.
Step 4. Pepper time
  1. This is the fun part.
  2. Crush some fresh black pepper. Don’t use that old powder — it has zero personality.
  3. Add a generous amount.
  4. Trust me… this dish is pepper-forward.
  5. Add soy sauce, salt, and a tiny bit of sugar.
  6. If it looks too dry, splash a spoon of water. Not too much, just like you’re giving the dish a tiny sip.
Step 5. Stir, taste, adjust, done
  1. Take one piece of chicken and eat it.
  2. If it needs more pepper — add.
  3. If it needs salt — add.
  4. If it tastes great — congratulations, chef.
  5. That’s literally it.
  6. Turn off the heat.
  7. Take a breath.
  8. Enjoy that peppery aroma… it’s so good.