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The Best Black Pepper Chicken Stir Fry
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5 from 1 vote

The Best Black Pepper Sauce Chicken Stir Fry

This is the best black pepper sauce recipe with that wonderful lingering tingling sensation and complex flavour. Simple and perfect for chicken, beef or seafood. Using bicarb in the recipe to velvet the chicken is optional, but doing so will give you succulent chicken breast every time.

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 people


For the Chicken

  • 2 chicken breasts (500g total)
  • 1.5 teaspoons bicarb soda

For the Black Pepper Sauce

  • 3 small French (or golden) shallots
  • 3 medium garlic cloves
  • 3-5 red long chillies
  • 3 sprigs fresh curry leaves (1 handful leaves)
  • 1 tablespoon freshly ground black peppercorns
  • 1 tablespoon shiro miso paste (or mashed preserved yellow beans)
  • 1 tablespoon dried baby shrimp preserved in oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon ketjap manis
  • 1 tablespoon light soy sauce
  • 50 g unsalted butter
  • 1/2 cup chicken stock
  • 1 tablespoon tapioca flour
  • 1 tablespoon water


To prepare the chicken

  • Slice chicken breasts into thin strips. Place in a ceramic bowl and sprinkle evenly with bicarb soda. Mix to coat evenly. Set aside for 20 minutes to marinate.
  • Transfer chicken to a sieve or colander and rinse well under cold running water. Pat dry with paper towels.
  • Heat oil in a large wok or frying pan. Stir fry chicken on high heat for 2 minutes, in batches if needed, until just about cooked through. Transfer to a clean bowl and set aside.

To make the sauce

  • Peel and finely dice the shallots, garlic. Finely chop the red chillis, leave seeds in. Pick leaves off the curry sprigs.
  • In a medium bowl or jug mix together the peppercorns, miso paste, dried shrimp in oil, oyster sauce, ketjap manis and soy sauce to form a paste.
  • Return wok or large frying pan to medium-high heat and add butter. When melted, add in the chopped shallots, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent.
  • Add the soy sauce paste, stir, then add in the cooked chicken. Mix well to combine. Add stock and cook for 3 minutes for the chicken to cook through.
  • Mix tapioca flour with water and drizzle over the sauce, stirring quickly for the sauce to thicken. Remove from heat and serve.
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