Garlic Black Pepper Chicken Stir Fry
User Reviews
5
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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
Description
This stir fry begins by searing small diced chicken breast pieces in batches using vegetable oil to develop a cooked surface without overcrowding. While the chicken cooks, a sauce combining water, reduced sodium chicken broth, reduced sodium soy sauce, honey, ground black pepper, and cornstarch is whisked and set aside.
After cooking the chicken, the pan is cleared then enhanced with butter and oil before adding minced shallots and Thai chiles to soften and infuse flavor. Garlic and fresh grated ginger are added next and cooked briefly to release their aromas. The prepared sauce is then poured in and simmered to thicken, coating the chicken pieces when returned to the pan.
The dish offers a glossy, peppery sauce with honey sweetness layered under vibrant aromatics. Garnishes of green onions, extra sliced chiles, and toasted sesame seeds brighten and texturize the finished stir fry. The recipe suggests preparing all ingredients before starting to manage the quick cooking stages efficiently.
Estimated to serve six, the recipe relies on precise timing and ingredient placement to ensure balanced flavor and proper chicken doneness.
Ingredients
Skillet
- 1 1/2 lbs. chicken breast diced into small bite-sized pieces, boneless, skinless
- 4 Tbsp vegetable oil divided
- 1 Tbsp butter unsalted
- 2 small shallot finely minced
- 1 - 2 red chile peppers minced (1 small jalapeño pepper can be substituted, Thai variety
- 14 cloves garlic minced
- 2 Tbsp ginger grated fresh
Honey black pepper sauce
- 1/2 cup water
- 1/2 cup chicken broth reduced sodium
- 1/2 cup soy sauce reduced sodium
- 1/4 cup honey
- 1 1/4 tsp black pepper ground
- 1 1/2 Tbsp cornstarch
Garnishes
- green onion sliced at an angle
- Thai red chiles sliced
- sesame seeds
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
- Prepare all ingredients beforehand as the stir fry cooks quickly and requires sequential steps.
- The recipe serves approximately six, but this is an estimate based on portion size.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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