5 from 40 votes
Black Pepper Chicken Stir Fry
Black Pepper Chicken Stir Fry features bite-sized pieces of marinated chicken thigh stir-fried with onions and celery in a spiced soy-based sauce thickened with cornstarch. Freshly ground coarse black pepper and a hint of liquid smoke provide a smoky, pungent heat complemented by fragrant ginger and garlic powder. Quick stir-frying over high heat keeps the vegetables crisp and chicken tender.
Prep Time
14 mins
Cook Time
8 mins
Total Time
22 mins
Servings:
6
Calories:
269 kcal
Course:
Main Course
Cuisine:
Chinese, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 269
% 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.