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Garlic Black Pepper Chicken Stir Fry

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 231 kcal
Course: Main Course
Cuisine: Asian , American

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

Instructions

Prepare
    Cup of Yum
  1. 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
  1. 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.
  2. Transfer chicken to a plate and repeat with another 1 Tbsp vegetable oil and the other half of the chicken.
Whisk sauce
  1. 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
  1. After all the chicken has been added to the plate, don’t clean out the skillet.
  2. 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.
  3. Reduce heat to MED and add garlic and ginger, cooking about 2 minutes, stirring often.
  4. Give the soy sauce mixture in the mixing bowl a whisk to redistribute the cornstarch, then pour the sauce into the skillet.
  5. Cook several minutes, stirring often, until mixture simmers and thickens enough to coat the back of a spoon.
Return chicken to skillet
  1. Remove skillet from the heat, add cooked chicken to sauce and stir until well coated.
Serve
  1. 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

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

% 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.