Black Pepper Chicken Stir Fry
User Reviews
5
Black Pepper Chicken Stir Fry
Description
The recipe starts with cubed boneless, skinless chicken thighs tossed in cornstarch and spices including freshly cracked black pepper, garlic powder, and ground ginger. The coating helps create a slight crust when pan-fried in olive oil. The chicken is cooked until browned, then set aside while diced onions and celery sauté in the same pan. A sauce is prepared mixing chicken broth, soy sauce, rice vinegar, oyster sauce, and additional black pepper, which is poured over the chicken and vegetables to simmer briefly until slightly thickened.
The result is a stir fry with tender, flavorful chicken pieces and crisp vegetables, carrying a savory and moderately spicy profile from the black pepper and seasonings. Toasted sesame seeds and scallions as garnish finish the dish with added texture and aroma.
For gluten-free adaptations, fish sauce can substitute for oyster sauce and tamari or coconut aminos can replace soy sauce. The dish keeps well stored in an airtight container refrigerated up to 4 days. To maintain texture, browning chicken in batches is recommended to avoid overcrowding the pan.
Ingredients
- 1 ½ lbs chicken thigh boneless, skinless
- 2 tbsp corn starch
- ½ tbsp black pepper fresh cracked, 1 tsp
- 1 tsp garlic powder
- 1 tsp ground ginger
- 2 tbsp olive oil separated
- 1 yellow onion diced
- 4 celery stalks, 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
Notes
- Arrowroot or potato starch can substitute for cornstarch as thickening agents.
- Use fish sauce instead of oyster sauce and tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
