Black Pepper Chicken Stir-Fry | Savory & Spicy Delight

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is usually cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is more commonly available.

Start by chopping 2 stocks of celery, dicing them based on your preferred size.

Slice 1 green bell pepper into strips and add it to the bowl with the celery.

Dice 1/2 red onion and add it to the bowl with the other veggies.

Prepare 3 boneless skinless chicken breasts by cutting off any fatty parts and dicing them into bite-sized pieces.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot.

Add the diced chicken to the skillet in a single layer and brown for about 4 to 5 minutes, letting it set to form a crust.

Remove the browned chicken from the skillet and set it aside on a separate plate.

Add another tablespoon of oil to the skillet, heat it up, and then add the chopped veggies and 2 teaspoons of minced garlic.

Sauté the veggies over medium-high heat for about 3 to 4 minutes until they are soft.

In a small mixing bowl, combine 1/2 cup of soy sauce, 2 tablespoons of Worcestershire sauce, 2 tablespoons of rice vinegar, 1/2 teaspoon of ground ginger, 2 teaspoons of black pepper, and 2 tablespoons of cornstarch to create the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens