Super Easy Black Pepper Chicken Stir-Fry Recipe!

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.

Slice ginger and garlic into thin slices.

Cut spring onion into chunks.

Chop half a red onion into large chunks.

Chop half a red pepper and half a green pepper into similar size chunks.

Cut chicken thigh into relatively good size chunks, keeping the skin on.

Season chicken with light soy sauce, a pinch of sugar, sesame oil, and white pepper; massage the seasoning into the chicken.

Prepare the sauce by mixing chicken stock, oyster sauce, rice wine, light soy sauce, and dark soy sauce.

Heat the wok until smoking hot, add oil to sear the chicken, spreading it out in the wok.

Cook the chicken until browned on all sides, about 1 minute before turning.

Remove excess oil from the wok, push chicken to the back, and add ginger, garlic, and spring onion; stir-fry quickly.

Add the chopped onion and peppers to the wok, placing chicken over the vegetables to prevent burning.

Pour in the prepared sauce once the wok is at a vigorous boil, stirring to combine.

Allow the sauce to boil and reduce, stirring occasionally to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens