Description
Garlic black pepper chicken stir fry comes together in your kitchen in just minutes with tender chicken pieces coated in a bold, peppery sauce that clings to every bite. Soy sauce, garlic, and cracked black pepper create the flavor backbone that keeps you coming back for more, especially spooned over steaming rice.
Ingredients
Scale
Proteins:
- 500 grams boneless skinless chicken breast, thinly sliced
Seasonings and Sauces:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
Vegetables:
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 spring onions, chopped
Cooking Ingredients:
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
Instructions
- Combine 500g of thinly sliced chicken breast with 3 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch in a bowl, then let the mixture sit for 10 minutes so the chicken absorbs the flavors.
- Pour 1 tablespoon vegetable oil into your skillet or wok and heat it over medium-high heat until it shimmers.
- Add your marinated chicken to the hot pan and cook for 5 to 6 minutes at medium-high heat, stirring frequently until the pieces turn opaque throughout, then transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to your pan over medium-high heat.
- Stir 4 minced garlic cloves into the oil and cook for about 30 seconds at medium-high heat until fragrant.
- Add 1 sliced onion to your pan and sauté for 1 to 2 minutes at medium-high heat until it softens slightly.
- Place 1 sliced red bell pepper into the pan and let it cook for 2 to 3 minutes at medium-high heat, stirring occasionally until it becomes tender-crisp.
- Return your cooked chicken to the pan along with 1 teaspoon freshly ground black pepper and toss everything together for 2 minutes at medium-high heat.
- Scatter 2 chopped spring onions across your dish and serve it right away over rice if you like.
Notes
- The cornstarch coating on your chicken helps it stay tender and creates a silky texture, so don’t skip this step even though it seems small.
- Slice your chicken against the grain so each bite stays juicy and doesn’t become tough or stringy when cooked.
- Keep your heat high and your ingredients prepped before you start cooking, since everything moves quickly once the pan gets hot.
- For a vegetarian version, swap the chicken with firm tofu or chickpeas and adjust your sauce by reducing the soy sauce slightly to account for the different protein.
- Prep Time: 10 minutes
- Cook Time: 10-13 minutes
- Category: Stir-Fried Chicken
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 215 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg