Black Pepper Chicken Stir-Fry

by 30MinuteMeals
Prep: 10m
Cook: 15m
poultry
Black Pepper Chicken Stir-Fry - Image

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Ingredients
Servings:4
4tspvegetable oil
1lbboneless skinless chicken breast
2shallots
1bell pepper
2celery
5garlic
2tspginger
2tbsplow sodium soy sauce
2tbspoyster sauce
2tspblack pepper
1tbsphoney
1tbsprice vinegar
1 1/2tspcornstarch
Nutrition Facts

Per serving

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Instructions
  1. 1

    Cook the chicken

    Cut the chicken into 1-inch cubes and toss with 1/2 teaspoon cornstarch and a pinch of salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high until shimmering. Add the chicken in a single layer and cook through, 4-6 minutes. Remove to a plate.

  1. 2

    Mix the sauce and cook the veggies

    Stir together the soy sauce, oyster sauce, black pepper, honey, rice vinegar, the remaining 1 teaspoon cornstarch, and 1 tablespoon water until the cornstarch dissolves. Slice the shallots, bell pepper, and celery. Heat the remaining 2 teaspoons oil in the skillet and saute the vegetables 3-5 minutes, until brightened. Add the minced garlic and grated ginger in the last minute.

  2. 3

    Finish

    Return the chicken to the skillet and pour in the sauce. Stir; it thickens in about 20 seconds. Serve over white or brown rice.

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Black Pepper Chicken Stir-Fry

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 4 tsp vegetable oil
  • 1 lb boneless skinless chicken breast
  • 2 shallots
  • 1 bell pepper
  • 2 celery
  • 5 garlic
  • 2 tsp ginger
  • 2 tbsp low sodium soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp black pepper
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 1/2 tsp cornstarch

Instructions

  1. Cook the chickenCut the chicken into 1-inch cubes and toss with 1/2 teaspoon cornstarch and a pinch of salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high until shimmering. Add the chicken in a single layer and cook through, 4-6 minutes. Remove to a plate.
  2. Mix the sauce and cook the veggiesStir together the soy sauce, oyster sauce, black pepper, honey, rice vinegar, the remaining 1 teaspoon cornstarch, and 1 tablespoon water until the cornstarch dissolves. Slice the shallots, bell pepper, and celery. Heat the remaining 2 teaspoons oil in the skillet and saute the vegetables 3-5 minutes, until brightened. Add the minced garlic and grated ginger in the last minute.
  3. FinishReturn the chicken to the skillet and pour in the sauce. Stir; it thickens in about 20 seconds. Serve over white or brown rice.

Notes & Tips

Twenty-five minutes, one skillet, and dinner is done. The cornstarch on the chicken does double duty: it gives the cubes a light crust and thickens the sauce the second it hits the pan, so don't skip it. Two teaspoons of black pepper sounds like a lot but that's the whole point of the dish, so taste before you cut it back. Slice the celery and peppers thin and keep them moving so they stay crisp and bright instead of going soft. Clean-out-the-fridge friendly, so swap in whatever vegetables need using up.