This Black Pepper Chicken Stir Fry is crunchy, sweet, and spicy all on one plate. It is a delicious dish made with crisp peppers, sautéed onions, and crunchy celery.
» You might also like these Low-Carb Stir Fry Recipes and Bang Bang Brussels Sprouts.
Looking for a quick and easy way to spice up your weeknight dinners? Look no further than this delicious recipe for Black Pepper Chicken Stir Fry! With just a few simple ingredients and a little bit of prep work, you’ll have a flavorful and satisfying meal on the table in no time.
The best part about this recipe is how easy it is to customize. You can adjust the amount of black pepper to your liking, or add in some additional veggies like green onions or snap peas for a little extra crunch. Try our other favorite, this low carb cashew pork stir fry, which is easily customized to fit what you have on hand.
I love to have cauliflower rice with this dish they combine with each other perfectly. With so many ways to make it your own, this recipe is sure to become a staple in your dinner rotation.
Ingredients You’ll Need
- Chicken Breasts – You can use chicken thighs if you prefer.
- Light Soy Sauce – Soy sauce is a classic ingredient in many Asian dishes, and it adds a savory and salty flavor to the stir fry.
- Garlic Powder
- Cornstarch – Cornstarch is used as a thickener for the sauce in this recipe.
- Chicken Stock – Use low-sodium.
- Peach or Apricot Jam
- Freshly Ground Black Pepper – It adds a spicy and pungent flavor to the dish, and also gives it a nice aroma.
- Sriracha – Optional.
- Olive Oil – You can use Avocado oil if you prefer.
- Red Bell Pepper
- Celery – This adds a nice crunch.
- Onion
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How to Make Black Pepper Chicken Stir Fry
Mix the chicken, soy sauce, garlic powder, and cornstarch in a bowl. Stir to coat the chicken. If you have time, let the chicken marinate for 15 minutes to soak up some additional flavor.
Mix together the sauce ingredients in a small bowl. Set that aside to use at the end of the process.
Add half the oil to a large pan over medium high heat. Once hot, add the chicken pieces, spread out so they aren’t touching in a single layer. It might be tempting to just dump the chicken into the pan and cook it, but if the pieces are touching, it will become watery so the chicken won’t get seared.
Cook the chicken without touching it for 3 minutes. This will also help get a nice sear on the pieces. Flip the pieces over and cook for another 3 minutes. Transfer the chicken to a plate. If you have to cook it in 2 batches to keep them from touching, that’s the ideal way.
Add the remaining oil to the pan. Sauté the pepper, celery, and onion for one minute. Season with salt.
Return the chicken to the pan and pour in the sauce. Toss to coat and simmer for 1 minute. Check the tenderness of a piece of vegetable to make sure it’s cooked to your preferred doneness.
Serve with additional fresh ground pepper, if desired.
Additional Helpful Tips
- Feel free to substitute other vegetables for the peppers and celery if you don’t have any on hand. Depending on the vegetables you choose, you may need to double the sauce ingredients to make sure there is enough.
- Slicing the chicken into thin strips will help it cook quickly and evenly, and ensure that it’s tender and juicy.
- A wok or large frying pan will give you plenty of room to stir fry the chicken and veggies without overcrowding the pan.
- If you prefer a milder or spicier dish, you can adjust the amount of black pepper to your liking and skip the Sriracha.
- Don’t be afraid to experiment with the recipe and make it your own! Add your favorite veggies, swap out the protein, or adjust the seasonings to your liking. The possibilities are endless.
- Sprinkle some sliced green onions or fresh cilantro over the top of the stir fry for an extra burst of flavor and color.
Frequently Asked Questions
Can I use another type of protein, like beef or shrimp, instead of chicken?
Yes, you can definitely swap out the chicken for another type of protein, like beef or shrimp. Just adjust the cooking time accordingly and make sure the protein is cooked through before serving.
Can I freeze this stir fry?
Yes, you can freeze black pepper chicken stir fry. Just store it in an airtight container or freezer bag, and it should keep for up to 3 months.
Is this dish spicy?
The amount of black pepper used in the recipe will give the dish a bit of a kick, but it’s not overly spicy. If you prefer a milder dish, you can adjust the amount of black pepper accordingly and skip the Sriracha.
How long do leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool the dish completely before refrigerating and reheat thoroughly before eating.
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Black Pepper Chicken Stir Fry
Ingredients
For the chicken:
- 1 pound chicken breasts or thighs thinly sliced
- 1 tablespoon light soy sauce
- 1/4 teaspoon garlic powder
- 1/2 tablespoon cornstarch
For the sauce:
- 2 tablespoons chicken stock
- 1 1/2 tablespoons low-sodium light soy sauce
- 1 1/2 tablespoons peach or apricot jam
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons sriracha optional
For the stir fry:
- 2 tablespoons olive or avocado oil
- 1 red bell pepper cubed
- 1 stalk celery chopped
- 1/2 onion cubed
Instructions
- Mix the chicken, soy sauce, garlic powder, and cornstarch in a bowl. Stir to coat the chicken. Marinate for 15 minutes.
- Mix together the sauce ingredients in a small bowl. Set aside.
- Add half the oil to a large pan over medium heat. Once hot, add the chicken pieces, one by one in a single layer, not touching. Turn the heat up to medium high. Cook without touching for 3 minutes. Flip the chicken over and cook for another 3 minutes. Transfer the chicken to a plate.
- Add the remaining oil to the pan. Saute the pepper, celery, and onion for one minute. Season with salt.
- Return the chicken to the pan and pour in the sauce. Toss to coat and simmer for 1 minute.
- Serve with additional fresh ground pepper, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.