Black Pepper Chicken Stir Fry Recipe
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I've risen from your dead!
Welcome to your first food post of 2018: healthy black pepper chicken!
The last couple times of December were a doozy! Two weddings for two main close friends (on precisely the same day) along with the start of our vacation with a few friend of ours all happening within one day. That's what I call ending the season with a big bang! So after splitting time for the weddings and rushing the location of catch a quick, but needed, 2-hour nap, we had arrived on our way on the airport and on vacation. Unfortunately, in just a few hours of landing in LA, I started feeling it. You know the tickle within your throat. The inklings of congestion making space behind your eyeballs along with your nose. And oh boy! It didn't require much time after that; it is just a slippery slope. Within a couple of days I was down. 👎🼠The cold chills, the fever, the aches, and pains - all of it came crashing down. ON VACATION.
And this flu was no joke. We've been back almost ten days, and easily now I'm finally feeling good enough to get out of bed also to make something besides soup for something different.
The great thing is, I've tested a TON of soup recipes for many people while the hubby and I (yes, he was lost shortly after I did) are actually under the weather. We've got a lot of good stuff I'll start rolling out soon that'll help nurse you time for health should you or a relative is suffering from your same fate.
But enough about pretty much everything illness!
Today we're discussing black pepper chicken stir-fry. This recipe can be a revamp of merely one of the recipes I've shared about the blog during the past — black pepper tofu stir fry This time, we're adding some more veggies, swapping the tofu for chicken, cutting back for the cornstarch as well as the oil somewhat, and gobbling this like it's our obligation.
I've mentioned during the past that the hubby and I looking to eat healthier meals recently. You know, cutting back for the refined sugar, consuming more veggies and stuff like that. So this black pepper chicken fits straight into that food plan. With that said, I'd like it in the event you'd reserve judgment in the event you happen to see my Insta-stories a few days ago and realize that I'm recipe testing a brand new gumbo recipe. 😂
In our defense, we shared the large pot of gumbo with friends; we didn't eat all this by ourselves!
Most with the ingredients I've utilized in my black pepper chicken stir-fry are really simple to find, so you don't have to produce any special trips to your Asian mart for ingredients.
Regarding the veggies, we still have onions, peppers, and celery. In the past, I've used scallions too, however you can play around using this tons. Use what we have or what we like. Broccoli is correct well together with the chicken or green beans too. Maybe use a different colored pepper, I love red sweet peppers in this, and I'll usually employ a combination of reds and greens if I've got them readily available.
Black pepper chicken stir fry is much more of a clean the fridge recipe, so avoid being afraid to swap out of the veggies for things you have got in the fridge that should be used up!
Also, should you're in to the meal prep scene - this is really a great recipe to put within the weekly rotation. I like to scoop out 1/2 cup of brown rice, add 1/4 in the prepared black pepper chicken and veggies on the top, several almonds or walnuts in one with the compartments, plus a medley of berries inside the other. Unlike plenty of meal prep recipes, this blog tastes better mainly because it sits. WIN.
Kick your week off strong with this particular Black Pepper Chicken Stir Fry recipe!
Yield: 4 servings
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
A simple Black Pepper Chicken Stir Fry made out of tons of peppers, onions, and celery! Serve this over brown rice or alone!
1 pound boneless, skinless chicken, cut into one inch cubes
2 small shallots or 1 small red onion, sliced
1 bell pepper, sliced (any color)
2 stalks celery, sliced into 1/2 inch pieces
5 cloves garlic, minced
2 tablespoons oyster sauce
1 tablespoon honey (or brown sugar)
1 tablespoon rice vinegar
Directions:
Chicken:Â In a smaller bowl, combine the chicken with 1/2 teaspoon cornstarch as well as a small pinch of salt and pepper. Heat a substantial skillet over medium-high heat. Add 2 teaspoons of oil to your skillet whether it is hot along together with the chicken. Allow the chicken in order to cook all the way through, about 4-6 minutes. Remove the chicken with a plate.
Veggies: In a compact measuring cup, combine the soy sauce, oyster sauce, ground pepper, honey, rice vinegar, 1 teaspoon of cornstarch and 1 tablespoon of water; stir prior to the cornstarch dissolves, reserved. Heat the remainder of the 2 teaspoons of oil inside the skillet. Add the onions, pepper, and celery. Saute everything for 3-5 minutes or before the veggies brighten in color and start to prepare down just a little. Add the ginger and garlic in the last minute of cooking.
Finish: Add the chicken back on the skillet and drizzle inside the prepared sauce, and stir to mix. The sauce will thicken rapidly, about 20 seconds or possibly even longer. Serve with a bed of white or brown rice. Enjoy!
Notes:
This is usually a good recipe for meal-prep since the flavors actually taste better mainly because it sits.
Feel liberal to swap out of the peppers or celery for other veggies you've got readily available that need to be utilized. Depending within the veggies you make use of, you might want to double the sauce ingredients to ensure there is enough!
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Sarah Gucciardo —
This recipe was delicious and I will likely be making it again. However, I will use half the quantity of pepper. I used 2 tsp of coarse black pepper, though the end product was too spicy for my loved ones. I thought it was perfect (I love black pepper!)…even so the rest with the family only finished half their plates, I served it over rice.
So when your family doesn't like things too spicy, simply use 1 tsp of black pepper.
However, the flavor on the sauce was amazing…I've never used Oyster Sauce before and I was hesitant in what flavor will be produced, however the sauce was flavorful, savory and delicious, plus I found this a piece of cake to make!
Rating: 4.5
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Rating: 5
Rating: 5
Marzia —
Rating: 5
Rating: 3
Kim —
Marzia —
Laurie S —
Marzia —
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I'm Marzia: A wife, a nutritional expert, a food lover, along with a coffee addict. My husband Anees and I have a home in Texas! We share a love for these F's - Family, Food, and Fun!
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