Black Pepper Chicken Stir Fry
User Reviews
5
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Prep Time
14 mins
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Cook Time
8 mins
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Total Time
22 mins
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Servings
6
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Calories
269 kcal
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Course
Main Course
Black Pepper Chicken Stir Fry
Description
This stir-fry combines boneless chicken thighs cut into small pieces marinated in a mixture of soy sauce, rice vinegar, cornstarch, ground ginger, garlic powder, crushed red pepper, and liquid smoke for depth and spice. The chicken is cooked quickly in hot oil, locking in juices and developing a slight char.
Mixed with chopped onions and celery briefly stir-fried until just tender, the dish balances crunchy vegetables with succulent chicken. The sauce is thickened by cornstarch slurry and flavored robustly by freshly cracked black pepper, offering a spicy and smoky profile. Cooking over high heat preserves texture and prevents overcooking.
This dish is typically served hot, providing a hearty yet fresh-tasting meal option. It pairs well with steamed rice or noodles to soak up the flavorful sauce, making it adaptable for home dinners.
Ingredients
- 2 pounds chicken thigh or breasts, boneless, skinless
- 1 large onion peeled and chopped
- 2 cups celery 1/3-inch cut on a bias, sliced
- 1/2 cup soy sauce low sodium, gluten free
- 3 tablespoons rice vinegar
- 3 tablespoons cornstarch
- 3/4 teaspoon ground ginger
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon liquid smoke
- 2 tablespoons peanut oil (or coconut oil)
- 1 tablespoon black pepper use a pepper mill, coarse ground
- 1/4-3/4 cup water
Instructions
- In a medium bowl, mix the soy sauce, rice vinegar, cornstarch, ginger, garlic powder, crushed red pepper, and liquid smoke.
- Chop the chicken thighs into small bite-size pieces, no more than 3/4 inch. (Panda express uses very small pieces.) Place the chicken pieces in the marinade.
- Allow the chicken to marinate at least 10 minutes, but longer is better. Meanwhile, chop the onions and celery. Grind the pepper on the largest setting. If you use pre-ground fine pepper the taste will be too powerful.
- Place a wok (or large skillet) over high heat. Add the oil. Once it's hot, stir fry the onions and celery for about 1 minute. It should be just starting to cook, and still firm. Quickly remove from the wok.
- Remove the chicken from the marinade with a skimmer, reserving the marinade for later use. Place the chicken in the hot wok. Stir fry for 2 minutes, stirring.
- Whisk the marinade and pour it in the wok. Add the black pepper. Stir as the sauce thickens. If it thickens too much, add 1/4 cup water at a time to loosen the sauce until it's the right consistency. It should be thick enough to coat the chicken, but not gummy. Stir in the onions and celery. Simmer another 1-2 minutes. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 269kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 675mg | 28% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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