🧄🫛 Garlic Black Pepper Chicken & Snap Pea Stir-Fry

Tender, juicy chicken and crisp snap peas come together in this Garlic Black Pepper Chicken Stir-Fry, coated in a glossy, savory sauce packed with fresh garlic and plenty of freshly cracked black pepper.

The chicken is quickly marinated with soy sauce, sesame oil, and cornstarch, giving it that tender, velvety texture found in great restaurant-style stir-fries. Everything cooks in one hot skillet or wok, making this a fast and flavorful weeknight dinner.

Recipe Details

• Prep Time: 20 minutes
• Marinating Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Easy
• Method: Wok/Stovetop Stir-Fry

Ingredients

🍗 For the Chicken & Marinade

• 1.25 lb (about 550 g) boneless, skinless chicken breasts or thighs, cut into bite-sized strips
• 1 tbsp soy sauce
• 1 tbsp Chinese rice wine (Shaoxing wine) or dry sherry, optional
• 1 tsp sesame oil
• 1 tbsp cornstarch

🖤 For the Glossy Black Pepper Sauce

• 3 tbsp soy sauce
• 1½ tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp Chinese rice wine (Shaoxing wine) or dry sherry
• 1 tbsp brown sugar
• ½ cup (120 ml) chicken broth or water
• 1 tsp freshly cracked black pepper
• ½ tsp ground black pepper
• 1 tsp cornstarch
• 1 tsp sesame oil

🧄 For the Stir-Fry

• 1½ tbsp neutral cooking oil, divided
• 5–6 cloves garlic, finely minced
• 1 tsp fresh ginger, finely grated
• 8 oz (225 g) sugar snap peas, trimmed
• 1 small onion, sliced
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1–2 fresh red chilies, thinly sliced, optional

For Garnishing

• Sliced green onions
• Freshly cracked black pepper
• Toasted sesame seeds, optional
• Thinly sliced red chili, optional

Instructions

1. Marinate the Chicken

1. Place the sliced chicken in a medium bowl.
2. Add the soy sauce, Shaoxing wine or dry sherry, sesame oil, and cornstarch.
3. Toss thoroughly until every piece of chicken is lightly coated.
4. Let the chicken marinate for 15–20 minutes while preparing the remaining ingredients.

The cornstarch creates a light coating that helps keep the chicken tender and gives it a beautifully silky stir-fry texture.

2. Prepare the Black Pepper Sauce

1. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, brown sugar, chicken broth, freshly cracked black pepper, ground black pepper, cornstarch, and sesame oil.
2. Whisk until the cornstarch is completely dissolved.
3. Set aside.

Tip: Taste the sauce before adding it to the pan. If you prefer more heat, add another ½ teaspoon of freshly cracked black pepper.

3. Cook the Chicken

1. Heat a large wok or skillet over high heat until very hot.
2. Add about 1 tablespoon of the cooking oil.
3. Add the marinated chicken in a single layer.
4. Cook for about 2–3 minutes per side, tossing occasionally, until browned and almost completely cooked through.
5. Transfer the chicken to a clean plate.

Avoid overcrowding the pan. If necessary, cook the chicken in two batches.

4. Stir-Fry the Vegetables

1. Add the remaining ½ tablespoon oil to the hot wok.
2. Add the sliced onion and bell pepper.
3. Stir-fry for about 1–2 minutes.
4. Add the snap peas.
5. Continue cooking for another 2 minutes, keeping the vegetables bright and slightly crisp.
6. Add the minced garlic and grated ginger.
7. Stir-fry for 30–45 seconds, just until fragrant.

Don’t overcook the snap peas—they should remain crisp-tender.

5. Bring Everything Together

1. Return the cooked chicken to the wok.
2. Give the prepared sauce another quick stir, since the cornstarch settles quickly.
3. Pour the sauce into the wok.
4. Toss everything continuously over high heat.
5. Cook for 1–2 minutes, until the sauce bubbles and thickens into a glossy coating.
6. Add the sliced green onions and fresh chili, if using.
7. Toss once more and remove from the heat.

6. Garnish and Serve

Transfer the stir-fry to a serving dish.

Finish with:

• Freshly cracked black pepper
• Sliced green onions
• Toasted sesame seeds
• Thinly sliced red chili, if desired

Serve immediately while hot.

Chef’s Tips

• Use freshly cracked black pepper rather than relying only on pre-ground pepper. It gives the dish its signature bold flavor.
• Get the wok or skillet very hot before adding the chicken.
• Don’t overcrowd the pan, or the chicken will steam instead of sear.
• Cut the chicken into similarly sized pieces so it cooks evenly.
• Keep the snap peas slightly crisp for the best texture.
• Stir the sauce immediately before adding it to the pan so the cornstarch is evenly distributed.
• Add the garlic toward the end of the vegetable cooking stage to prevent it from burning.
• For extra restaurant-style flavor, cook everything quickly over high heat.

Variations

🌶️ Spicy Black Pepper Chicken

Add sliced Thai chilies, red pepper flakes, or chili crisp to the sauce.

🥩 Black Pepper Beef

Replace the chicken with thinly sliced flank steak or sirloin.

🍤 Black Pepper Shrimp

Use peeled and deveined shrimp and cook just until pink and opaque.

🥦 Vegetable Version

Replace the chicken with broccoli, mushrooms, bell peppers, carrots, baby corn, and snap peas.

🍍 Sweet & Savory

Add small chunks of pineapple for a delicious sweet contrast to the peppery sauce.

Serving Suggestions

Serve this stir-fry over:

• Steamed jasmine rice
• Steamed basmati rice
• Fried rice
• Egg noodles
• Chow mein noodles
• Cauliflower rice

For a complete meal, pair it with spring rolls, dumplings, or a simple cucumber salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheating

Reheat in a hot skillet over medium-high heat with a small splash of water or chicken broth. Stir until heated through.

You can also microwave individual portions, but the vegetables will be softer.

Make-Ahead

The chicken can be sliced and marinated several hours ahead. The sauce can also be mixed and refrigerated separately.

For the best texture, cook the stir-fry fresh just before serving.

The Result

You’ll get tender, juicy chicken, crisp snap peas, fragrant garlic, and a deeply savory black pepper sauce that clings to every bite. It’s fast, bold, glossy, and packed with the kind of restaurant-style flavor that makes a simple weeknight stir-fry feel special. 🧄🖤🫛