Let Me Tell You About This Stir Fry

Hey friend—so you know those Mondays where you just do not want to spend an hour fussing in the kitchen, but you still oddly crave something properly delicious and slightly fancy? Enter: Garlic Black Pepper Chicken Stir Fry. Honestly, I once tried throwing this together after a long day, half-expecting it to flop (because, let’s be real, my brain was in sleep mode), but it’s now in heavy rotation at my place. Only warning? It smells so much like a restaurant that my neighbor once knocked on the door to investigate. Embarrassing, but also a bit flattering, right? Anyway, here’s how I wing it nearly every time.

Why You’ll Love This One (Or, Why I Do Anyway)

I make this when I’m craving something peppery and punchy but refuse to order takeout (again).
My family goes absolutely bonkers for it—it’s the kind of dish that vanishes before I get seconds.
It all comes together crazy fast, which is great because I have the patience of a flea after work. No judgment!
(The only time it disappointed me was when I used, like, six cloves of garlic and my partner needed to socially interact with colleagues that night. Oops.)

What You’ll Need (Aka, the Legit and Can-Sub List)

500g boneless Chicken thighs, cut into bite-ish pieces (breast is fine, I sometimes use that when there’s a good sale—does dry out a bit faster though)
1 bell pepper, sliced (any color! Red makes it pop but green is less sweet; use broccoli if that’s what you have… I do that when my peppers are shriveled)
1 small yellow onion, sliced thin (red onion works, even scallions in a pinch)
4 garlic cloves, minced (I mean, you can use more or less, but my grandmother always peeled them with lightning speed and swore by it’s power—pre-minced, honestly, works if you’re tired)
2 tsp freshly ground black pepper (pre-ground is alright, but I think coarse kind of makes this dish sing)
2 tbsp soy sauce (light or all-purpose, but not dark for this)
1 tbsp oyster sauce (if you hate oysters—some do!—just add a splash more soy)
1 tsp sugar (white, brown, whatever, it’s just for balance)
1 tbsp cornstarch mixed with 2 tbsp water (or skip if you like it more brothy)
2 tbsp neutral oil (canola, vegetable, sometimes I use olive oil but it tastes a bit odd—so only if desperate)

How I Actually Make It (No Judgment Zone)

First, mix your Chicken with a big pinch of salt, a drizzle of soy sauce, and half the cornstarch slurry. Give it a good squish with your hands (I usually end up with Chicken fingers, the not-fried kind, but eh).
In a big skillet or wok, heat up the oil till it’s nice and shimmery—if a drop of water sizzles, that’s good. Toss in your Chicken. Don’t crowd it too much or it’ll just sort of steam (which tastes fine, but not as fun).
Flip the pieces when they’re golden on the bottom. Add onions and bell pepper. Stir and chat to yourself or your dog for 2-3 minutes. I usually sneak a taste around now, not even sorry.
Now, in goes the garlic. (Don’t do it earlier, trust me, burnt garlic is tragic.) Quickly chuck in the soy sauce, oyster sauce, sugar, and all that glorious black pepper.
Toss for 2-3 minutes. It’ll smell amazing. If you’re using the rest of the cornstarch slurry, splash it in now. Let the sauce get a bit glossy; don’t worry if it looks too thick, it’ll loosen up.
Turn off the heat. Give everything one last good stir (I swear it makes a difference, though maybe it’s just my way of stalling before serving).

Some Real Notes (Stuff I Learned, Sometimes the Hard Way)

If you use pre-chopped garlic, it honestly works, but it’ll never smell as good as fresh. Just saying.
Chicken breast dries out quickly—watch it like a hawk or you’ll be eating leather.
I used too much black pepper once, hoping for a kick, and ended up in a sneezing fit, so…maybe measure that part after all.
Sometimes I double the sauce because my rice likes to soak it up, but that can be a little much depending on your mood.

Tried-and-Filed-Under Variations (Some Better Than Others)

Swapped chicken for thin-sliced pork: delicious, if a tad fattier.
Used tofu instead of chicken once—surprisingly nice, but you really need to press it well or it’s watery.
Tried frozen veg mix in desperation. Look, not the best, but still did the job when my fridge looked sad.
I once threw in pineapple for fun—don’t recommend unless you really love sweet-savory. I regretted that one, honestly.

You Need (But Maybe Don’t)

Wok or large nonstick skillet – but actually, no wok? Just use the deepest frying pan you’ve got. Not a dealbreaker.
Wooden spoon or spatula
Cutting board and sharp-ish knife (Mine’s from a charity shop, does the trick just fine)

Does This Even Make It to the Fridge?

Keep leftovers (if you’re lucky enough to have them) in a washable container. It’ll stay good in the fridge for 2-3 days, and in my honest experience, the flavors wake up even more by tomorrow. Though, honestly, in my household it’s rare for any to survive long enough to get cold. Story of my life.

How I Like to Serve It (Or: What My Family Debates Each Time)

I’m a big fan of this over hot jasmine rice, but my cousin swears by noodles. Sometimes I’ll pile it onto lettuce leaves for DIY wraps—which is oddly satisfying if you’re feeling fancy. If you’re hosting, maybe throw some chopped cilantro on top and pretend you’re a food influencer for a minute.

So-Called Pro Tips (Learned, Sometimes, the Messy Way)

Let the pan get properly hot—once, I rushed and the chicken just flopped around in oil. Meh result.
If the sauce is clinging too much, add a splash (not a flood!) of water at the end. I learned that after what I call “the sticky disaster of 2021.”
Taste as you cook. I’m not shy about this, and honestly, it’s saved me from oversalting more than I want to admit.

FAQs—Or, Things I’ve Actually Been Asked

Is it spicy?: Only from the black pepper! No chilis here, unless you want to toss some in for a bit of a wild time.
Can I make it vegetarian?: Yep, tofu’s great. Tempeh’s a bit weird—tried it once, tasted like a science experiment, so you’ve been warned.
What if I don’t have oyster sauce?: Honestly, just add a bit more soy and maybe a small dash of Worcestershire if you have it. Or skip it. It’ll still taste lovely.
Can you freeze this?: I have, but the peppers go a bit mushy when you thaw. Still edible though. Personal preference, probably wouldn’t serve guests.
Is it kid-friendly?: My little nephew loves it! Just be careful with the pepper if they’re picky, maybe use a bit less to keep the peace.

Completely Irrelevant Tangent (You Can Skip, Honest)

Oh, by the way—while making this last week, I found out my cat will not eat bell peppers, no matter how much chicken juice they’ve soaked up. If anyone has a pet who does, I’d like to meet them; you may have a unicorn.