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Black Pepper Chicken Stir Fry

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By: MadelinePosted: 12/06/2019Updated: 04/23/2021

This post may contain affiliate links. Please read my disclosure policy.

The black pepper chicken stir-fry is a quick and easy Whole30 dinner. You can throw this simple one pan meal together in less than 30 minutes! Pair this healthy chicken stir fry with rice or cauliflower rice for a flavorful dinner that’s even better than takeout!

Three quarter view of Chinese black pepper chicken in a serving bowl

What is black pepper chicken stir-fry?

Black pepper chicken is a dish that we recently enjoyed at a Sichuan restaurant. I loved that it was packed with flavor without being too spicy. Amy had a wonderful idea to make a healthy Whole30 version of this Chinese takeout favorite.

I made this one pan chicken dinner Whole30 friendly by using arrowroot starch instead of corn starch to bread the chicken. I also swapped the soy sauce for coconut aminos. If you are not on the Whole30 or paleo diet, you do not need to make those swaps.

Is black pepper chicken spicy?

Not really! It has the spice of a black peppercorn, but that is more flavorful than hot. The only way I can describe the flavor of this chicken is to say that it is addicting.

Close up three quarter view of black pepper chicken recipe

What kitchen tools will I need to make this flavorful black pepper chicken recipe?

To make this black pepper chicken stir fry you will need a sharp knife to prep the chicken thighs and veggies. You will also need a few mixing bowls of different sizes. Finally, you will need a large frying pan or wok to cook your chicken and veggies in.

 

Above view of black pepper chicken recipe in a serving bowl with a wooden spoon in it

What ingredients do you need to make this black pepper chicken stir-fry?

  • Boneless skinless chicken thighs
  • Green bell peppers

  • Yellow onion
  • Arrowroot starch – can use corn starch if not on Whole30
  • Garlic powder
  • Ground ginger powder
  • Fresh cracked black pepper

  • Chicken broth
  • Coconut aminos – can use soy sauce if not on Whole30
  • Rice wine vinegar
  • Fish sauce
Three quarter view of black pepper chicken in a serving bowl with cauliflower rice

How to make Black Pepper Chicken Stir-Fry

It is pretty easy to make this healthy Whole30 recipe. To make this black pepper chicken stir-fry you will prep your ingredients. Saute the veggies and chicken separately and then simmer all of the ingredients in the sauce.

Step 1: Chop and Mix

Cube chicken, onion and green peppers. Mix together arrowroot starch and spices and toss the chicken in this mixture. Whisk together the sauce ingredients.

Step 2: Saute, Saute, Saute

Heat avocado oil in a pan over medium heat and saute the veggies. Remove the veggies from the pan, add more oil and cook the chicken. You will want to cook the chicken in batches so you don’t overcrowd the pan and get a nice browning on the chicken.

Step 3: Simmer in the Sauce

Once all of the chicken is browned, add all of the chicken, veggies, and sauce back to the pan. Increase the heat to medium-high until the sauce bubbles. Reduce the heat and simmer for 5 minutes tossing frequently. The sauce should thicken and coat the meat and veggies.

Step 4: Enjoy!

Above view of black pepper chicken stir fry in a serving bowl and in a smaller bowl with cauliflower rice

How long will this black pepper chicken keep in the refrigerator?

This will keep in an airtight container in the refrigerator for up to 4 days. I recommend reheating it on the stovetop, but you can also reheat this black pepper chicken stir fry in the microwave.

Check out these other one pan chicken dinners!

  • Easy Chicken and Veggie Stir Fry
  • Lemon and Olive Chicken Skillet
  • Creamy Chicken and Broccoli Skillet
  • Caprese Chicken Skillet

Keep reading to find the full one pan Whole30 recipe. If you make this black pepper chicken, please share it with me on Instagram!

Image for pinning Black Pepper Chicken Stir-Fry recipe on Pinterest
Recipe

Black Pepper Chicken Stir Fry

★★★★★ 5 from 10 reviews

A quick and easy takeout copycat recipe that is Whole30 compliant!

Recipe By: Madeline
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes
Print Pin it Rate recipe Save recipe
Servings: 4 servings 1x

Ingredients

  • 2 tbsp avocado oil
  • 6 boneless skinless chicken thighs
  • 2 green bell peppers
  • 1 yellow onion
  • 2 tbsp arrowroot strach
  • 1/2 tbsp + 1 tsp fresh cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp ground ginger power
  • 1/2 cup chicken broth or chicken bone broth
  • 1/4 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 tbsp fish sauce

Instructions

  1. Cube the chicken thighs into bite-sized cubes
  2. Cube the onion and bell peppers into cubes about the same size as the chicken
  3. Combine the arrowroot starch, garlic powder, ground ginger powder, and 1/2 tbsp fresh cracked black pepper in a small bowl
  4. Whisk together chicken broth, coconut aminos, rice vinegar, fish sauce, and 1 tsp black pepper to make a suace and set to the side
  5. Toss cubed chicken in the arrowroot starch and seasoning mixture
  6. Heat 1 tbsp avocado oil in a large nonstick skilet or wok over medium heat
  7. Add onions and bell peppers to the pan and cook for 6 minutes tossing frequently and then remove them from the pan
  8. Keep the heat on medium and add an addition 1 tbsp of avocado oil to the pan
  9. When the oil is hot add a small portion of the chicken to the pan – you will cook the chicken in batches so that it gets an even crisp
  10. Cook each batch of chicken (in my pan I did 3 batches) for about 4 minutes each tossing frequently until it is browned on all sides
  11. Once your final batch of chicken is browned on all sides, add of the chicken back into the pan along with the veggies and sauce you make earlier
  12. Increase the heat until the sauce starts to bubble
  13. Reduce the heat to a simmer and simmer for 5 minutes tossing frequently
  14. The sauce should thicken slightlty and coat the chicken and veggies
  15. Once the chicken has simmered for 5 minutes, remove the pan from the heat and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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  1. MichelleK says

    Posted on 12/8 at 11:47 pm

    Yum, this looks so good and can’t wait to try this! Question: how many people is this for?

    Reply
    • Madeline says

      Posted on 12/30 at 7:59 pm

      Depends on how hungry you are! Its probably 3-4 servings

      Reply
  2. Bella says

    Posted on 1/10 at 12:18 am

    My husband and I loved this recipe! Quick, easy, and delicious.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/10 at 10:22 am

      Thank you for sharing!! SO glad you loved this as much as I do!

      Reply
  3. Bobbi says

    Posted on 1/12 at 9:11 pm

    I’m making this and am a little confused by the pepper measurements in the instructions compared to the ingredient list is there a typo or am I misreading? Also ginger powder I don’t see in the ingredient list but it’s in the instructions.

    Thank you 🙂

    Reply
    • Madeline says

      Posted on 1/12 at 9:19 pm

      Hi Bobbi! The ground pepper is separated out like that because 1/2 tbsp is mixed in with the raw chicken and 1 tsp is mixed into the sauce.
      The ginger measurement is 1 tsp. sorry I recently transferred my blog and seemed to have missed that when I re-wrote this recipe.

      Reply
  4. Doug says

    Posted on 1/23 at 6:35 pm

    Made some adjustments simply because I didn’t want to run out to the store. Used chicken breasts, red bell pepper, and about 3/4 teaspoon of oyster sauce (instead of 1 teaspoon of fish sauce). Served it with cauliflower rice. It was absolutely fantastic! Will make again. and again. and again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/24 at 12:34 pm

      Ah yay!! So glad you enjoyed and that it works with the substitutions! That will certainly help others 🙂

      Reply
  5. Kaylie says

    Posted on 1/24 at 9:35 pm

    This turned out so good, super simple recipe!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/26 at 9:53 am

      Yay!! SO glad you enjoyed it!

      Reply
  6. Alissa says

    Posted on 2/18 at 10:24 pm

    I made this tonight with steak instead of chicken and it was DELISH!

    Reply
    • Madeline says

      Posted on 2/19 at 7:53 am

      oh AWESOME! So pumped to hear it works well with steak!

      Reply
  7. Bethany Thomas says

    Posted on 9/29 at 2:58 pm

    I made this for meal prep for work this week and it is SO delicious! It’s one of those lunch items I don’t get sick of by the 3rd serving of it. I added in celery into the veggie mixture because I love celery. This will be a go to for meal prep rotation!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/29 at 4:46 pm

      ah yay THANK YOU!! I will have to try with celery!

      Reply
  8. Elle says

    Posted on 12/15 at 8:05 am

    Delicious!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/16 at 11:08 am

      thank you!

      Reply
  9. Jenn says

    Posted on 1/11 at 7:18 pm

    I was looking for a recipe to use up some green peppers in the fridge and found this. So easy and so tasty. Husband has already requested I make it again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/11 at 9:44 pm

      amazing!!! So glad you both enjoyed!

      Reply
  10. Em Mistkawi says

    Posted on 1/22 at 7:16 pm

    I have no fish sauce, is that okay? Or will it make a big difference in the outcome?

    Reply
    • Madeline says

      Posted on 1/22 at 7:22 pm

      Not a big difference at all! Feel free to leave it out ☺️ Add a little extra salt at the end if it’s not salty enough but should be fine

      Reply
  11. Katherine says

    Posted on 4/11 at 9:43 pm

    One of my all-time favorite meal preps! Make this all the time on sundays and then just make some quick rice or cauliflower rice to eat it with all week. Doesn’t get old!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/12 at 12:09 pm

      amazing!! thank you so much!!

      Reply
  12. Renee Apollo says

    Posted on 6/17 at 10:42 pm

    This recipe is simple and so flavorful. Makes for a great meal prep

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/23 at 9:34 am

      wonderful! thank you so much!

      Reply
  13. Mischa (down in TX) says

    Posted on 2/6 at 7:59 pm

    This was really good! I used tamari (low sodium) in place of coconut aminos but followed everything else as stated. I will be making again for sure. Served over noodles for my husband and cauliflower rice with mushrooms and sauteed celery for myself.

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/8 at 3:05 pm

      that sounds great! thanks Mischa!

      Reply
  14. Bethany Thomas says

    Posted on 12/5 at 8:44 pm

    I love this recipe! I always come back to it when I’m looking for an easy and delicious meal! I swap out the vegetables for whatever I have on hand. Makes great leftovers or meals for meal prep! 10/10!

    ★★★★★

    Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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