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Black Pepper Chicken Stir Fry

Black Pepper Chicken Stir Fry

with Oyster Sauce

Features:
  • One Pot/Pan
Cuisine:

Skip the take out tonight you can have this Black Pepper Chicken Stir Fry on the table in less than 30 minutes!

  • 30
  • Serves 3
  • Easy

Directions

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This Black Pepper Chicken stir fry is just like the kind you would order from in the restaurants.Black Pepper Chicken Stir Fry

WHAT IS IN BLACK PEPPER CHICKEN

  • Oyster sauce
  • Soya sauce
  • Ginger
  • Onion
  • Garlic
  • Ginger
  • Cornstarch

Making this recipe is 100% gluten free and is something the whole family can enjoy!

This stir fry is packed with plenty of fibrous vegetables as well such as broccoli, peppers, onions and celery.

Which is all sauteed in a delicious asian sauce that is sure to curb your take-out craving for tonight!

Black Pepper Chicken Stir Fry

Me and my partner used to go out every week for chinese food, we enjoy it that much.

However now a days, I like to make these type of dishes at home. It not only saves us a ton of money it is also much healthier i’m sure. 

HOW TO MAKE BLACK PEPPER CHICKEN

  • You will want to start by making the rice “I like to use my rice cooker”
  • Then make the sauce, then set aside
  • Then you will want to chop all your vegetables then set aside
  • Same with the chicken
  • In a frying pan/work add 1 cup of water then all the vegetables, broccoli first and stir fry over medium heat for roughly 3 minutes till the vegetables are tender yet crisp. Remove the veggies strain and set aside!
  • Then in the same frying pan/work add 1 tbsp of sesame oil and cook the diced chicken over medium heat till no longer pink. Then add in the sliced onion and saute one more minute before adding in the sauce. 
  • Mix everything together then add in the steamed veggies, 1/4 cup of water and season with salt and pepper to taste.  
  • Serve alongside rice if desired, enjoy!  

Chinese food is typically healthier for you than most foods and this dish definitely is one of those healthy dishes.

Because it is packed with lean protein = chicken breasts. And lots and lots of vegetables!

Black Pepper Chicken

IS BLACK PEPPER CHICKEN HEALTHY

Yes, it does however have a fair amount of sodium. So if your on a sodium diet, please use just the Oyster sauce and omit the soya. 

It’s so darn delicious that i’m confident it will be one of those recipes that you will want to keep in your recipe book.

And truthfully this is the best homemade Black Pepper Chicken Stir Fry that we have tried.

Black Pepper Chicken Stir Fry

How can I make claims like that?

Well first off this is one of my favorite asian dishes and so I have tried many different recipes throughout the years.

Not to mention I have ordered this dish at many of the asian restaurants.

The only difference between my dish and those in the restaurants, is that they tend to bring it on sizzling hot plate.

Black Pepper Chicken Stir Fry

With just two chicken breasts you can feed a family of four easily. So what are you waiting for?

By the time you dial up your local restaurant, you can have this delicious and authentic stir fry on the table.

I like to serve this with jasmine rice on the side, and will use a mini rice cooker to cook the rice. Just set it and it will be ready when the dish is completed. 

This recipe does have a bit of a sauce, so serving this dish alongside some Jasmine rice is always good.

However if you are wanting to serve this as is feel free to add 1 tbsp of cornstarch to the sauce vs 1 tsp.

This will help to thicken it up even more leaving very little sauce.

Looking for more Chinese style recipes? See the video below for some ideas and or search the blog’s Skip The Takeoutsection for some more inspiration. 

Meal Prep Idea: Make enough to create a few meal prep bowls for the week ahead

Black Pepper Chicken meal prep bowls

Notes: Make it with shrimp, beef or tofu too. You may use any other vegetables you have on hand such as snow peas, red onions etc will work well too.

Also you can replace the black pepper with white pepper if desired. And add more water to create more of a sauce if putting this over rice. 

Liked this recipe then you will want to try my Black Pepper Shrimp recipes as well. 

Black Pepper Shrimp

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!


DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

16807018_262723247503972_5829634184408974436_n-1 Singapore Chicken Noodles

Black Pepper Chicken Stir Fry

Black Pepper Chicken Stir Fry

Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Skip the takeout this can be made at home in no time!

Ingredients

  • 2 tbsp Sesame oil
  • 2 Large boneless chicken breasts
  • 3 cups Broccoli florets
  • 3 Celery Sticks
  • 1 large Onion
  • 1 large Red Pepper
  • 1 Green Pepper

SAUCE

  • 1/2 cup Oyster sauce
  • 1 tsp Corn starch
  • 1/4 cup Water
  • 3 tsp black pepper
  • 2 tsp Medium Soya sauce
  • 1 tbsp Rice vinegar
  • 4 cloves Garlic
  • 1 tbsp Fresh Ginger Root
  • to taste Salt

Instructions

  1. Start by making the sauce. Add all the sauce ingredients to a small bowl and whisk together, then set aside.
  2. Then wash and chop all your vegetables and set aside.
  3. In a frying pan/work add 1 cup of water then all the vegetables, broccoli first and stir fry over medium heat for roughly 3 minutes till the vegetables are tender yet crisp. Remove the veggies strain and set aside!
  4. Then in the same frying pan/work add 1 tbsp of sesame oil and cook the diced chicken over medium heat till no longer pink. Then add in the sliced onion and saute one more minute before adding in the sauce. 
  5. Mix everything together then add in the steamed veggies, 1/4 cup of water and season with salt and pepper to taste.  
  6. Serve alongside rice if desired, enjoy!  
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 361 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 68mg Sodium: 1684mg Carbohydrates: 32g Fiber: 8g Sugar: 9g Protein: 31g
Recipe: April 16, 2018

Recipe updated: January  8, 2019

 

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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16 Comments Hide Comments

I thought this was a really good recipe and tasted delicious! The only thing I would change the next time I make it is to add some cornstarch and water near the end of the cooking time to thicken the sauce. I found the sauce to be quite runny.

Thank you for the feedback Carrie, that is a great idea! I will make a note of that, I do serve this recipe with rice and find that sauce goes well with that. However if someone just wants this as is. Adding some cornstarch would be a good trick 🙂

Ah, thank you very much!

I do indeed want to try the recipe, so I’m glad the instructions are back. How weird that they’d just poof from the page.

Thank you for sharing your recipes, and have a good day. ^_^

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