Garlic Black Pepper Chicken Stir Fry
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
231 kcal
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Course
Main Course
Garlic Black Pepper Chicken Stir Fry
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Tender chicken pieces are stir-fried and tossed in a deliciously sticky, savory, and slightly sweet garlic and black pepper honey sauce that perfectly coats the chicken!
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Ingredients
Skillet
- 1 1/2 lbs. boneless skinless chicken breast diced into small bite-sized pieces
- 4 Tbsp vegetable oil divided
- 1 Tbsp unsalted butter
- 2 small shallots finely minced
- 1 - 2 Thai red chile peppers minced (1 small jalapeño pepper can be substituted)
- 14 cloves garlic minced
- 2 Tbsp grated fresh ginger
Honey black pepper sauce
- 1/2 cup water
- 1/2 cup reduced sodium chicken broth
- 1/2 cup reduced sodium soy sauce
- 1/4 cup honey
- 1 1/4 tsp ground black pepper
- 1 1/2 Tbsp cornstarch
Garnishes
- green onion sliced at an angle
- Thai red chiles sliced
- sesame seeds
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Instructions
Prepare
- Since this is a stir fry, it's very helpful to make sure everything is chopped/minced, and measured out before starting the cooking process.
Cook chicken
- Heat a large skillet over MED HIGH heat and add 1 Tbsp vegetable oil. When oil is hot, add half the chicken pieces and cook, for about 2 minutes on one side, then flip over and cook another minute or two until chicken is cooked through.
- Transfer chicken to a plate and repeat with another 1 Tbsp vegetable oil and the other half of the chicken.
Whisk sauce
- While chicken is cooking, in a small mixing bowl whisk together water, chicken broth, soy sauce, honey, black pepper and cornstarch. Set aside.
Cook sauce
- After all the chicken has been added to the plate, don’t clean out the skillet.
- Add remaining 2 Tbsp vegetable oil and 1 Tbsp butter to the skillet. Add shallot and Thai chiles and cook for 2-3 minutes, stirring often, until softened and fragrant.
- Reduce heat to MED and add garlic and ginger, cooking about 2 minutes, stirring often.
- Give the soy sauce mixture in the mixing bowl a whisk to redistribute the cornstarch, then pour the sauce into the skillet.
- Cook several minutes, stirring often, until mixture simmers and thickens enough to coat the back of a spoon.
Return chicken to skillet
- Remove skillet from the heat, add cooked chicken to sauce and stir until well coated.
Serve
- Serve hot, garnished with plenty of green onions, sesame seeds, and some additional sliced Thai chiles. We like to serve this chicken over rice.
Notes
- Since this is a stir fry, things move fairly quickly. I definitely recommend following the steps in the order I’ve written them, so things are prepped and ready for you. Otherwise, it can get pretty hectic.
- Recipe serves approximately 6, but this is just an estimate.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
19g
(6%)
Protein
27g
(54%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
78mg
(26%)
Sodium
907mg
(38%)
Potassium
592mg
(17%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
101IU
(2%)
Vitamin C
6mg
(7%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 907mg | 38% |
| Potassium | 592mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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