|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|
|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|
Skip the take out tonight you can have this Black Pepper Chicken Stir Fry on the table in less than 30 minutes!
This Black Pepper Chicken stir fry tastes just like the kind you would order from in the restaurants. It’s packed with plenty of vegetables such as broccoli, peppers, onions and celery which is sure to curb your take-out craving for the night!
Me and Jason used to go out every week for chinese food, we enjoy it that much. However now that I can make most of these type of dishes here at home we tend to go out way less these days.
Chinese food is typically healthy for you and this dish definitely is one of those healthy dishes. So if your trying to get your family to eat healthier these days, then I encourage you to try this recipe tonight and you may not have to try anymore.
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.
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.
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. I hope you give it a try there really isn’t much too it!
Stay tuned to this blog for more Healthy Chinese Recipes to come in the following months 🙂 and see below for some of them.
This recipe does have a bit of a sauce that goes well served alongside some Jasmine rice, 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 more leaving very little sauce.
Meal Prep Idea: Make enough to create a few meal prep bowls for the week ahead
Notes: Make it with shrimp, beef or tofu too. Also you may use any other vegetables you have on hand such as snow peas, red onions etc. Also you can replace the black pepper with white pepper if desired.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. 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!
Start by making the sauce. Add all the sauce ingredients to a small bowl and whisk together, then set aside.
Then wash and chop all your vegetables and set aside
Wash and chop the chicken breasts into bite size pieces and season with salt and pepper. Add 1 tbsp of sesame oil to a large frying pan./wok and cook over medium heat till no longer pink. Remove the chicken from the frying pan/wok or and set aside.
In the same frying pan/work add 1 more tbsp of sesame oil then ad all the vegetables and stir fry over medium heat for roughly 5 minutes till the vegetables are tender yet crisp.
Add back in the chicken and cover with the sauce. Mix everything together and saute for 3 more minutes. Serve as is or over rice, enjoy!
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