0 from 33 votes
Black Pepper Chicken Stir Fry
Saute chicken thighs, onion and celery in a savory black pepper sauce
Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 320 kcal
Course:
Dinner
Cuisine:
Chinese
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 2 tbsp corn starch
- ½ tbsp + 1 tsp fresh cracked black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 2 tbsp olive oil - separated
- 1 yellow onion - diced
- 4 stalks celery cut on a diagonal into slices
- ½ cup chicken broth
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tbsp oyster sauce
Instructions
- Cut the chicken thighs into bite sized cubes. Mix cornstarch, ½ tbsp fresh cracked black pepper, garlic powder, and ginger powder. Toss the chicken in this mixture.
- Heat 1 tbsp oil in a large skillet over medium heat. Add the chicken to the pan to brown. If your skillet is smaller, you may want to brown the chicken in batches so that you don’t overcrowd the pan.
- Cook the chicken for about 6 minutes flipping occasionally and then remove from the pan.
- Add the onion and celery to the pan along with another 1 tbsp of oil. Saute until soft and fragrant - about 6 minutes.
- While the veggies saute, mix the chicken broth, soy sauce, rice vinegar, oyster sauce and 1 tsp fresh cracked black pepper
- Pour the chicken back into the pan with the sauteed veggies along with the sauce. Bring the mixture to a simmer and simmer 5 minutes, tossing as the sauce thickens.
- Remove from pan and serve immediately with a garnish of toasted sesame seeds and scallions
Cup of Yum
Notes
- swap corn starch for arrowroot starch or potato starch
- to make this recipe gluten free use fish sauce instead of oyster sauce and coconut aminos or tamari instead of soy sauce
- store in an airtight container in the fridge for up to 4 days
Nutrition Information
Serving
1g
Calories
320kcal
(16%)
Carbohydrates
11g
(4%)
Protein
35g
(70%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
162mg
(54%)
Sodium
1351mg
(56%)
Potassium
628mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
226IU
(5%)
Vitamin C
3mg
(3%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320
% Daily Value*
| Serving | 1g | |
| Calories | 320kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 1351mg | 56% |
| Potassium | 628mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.