Million Dollar Sticky Black Pepper Chicken Stir-Fry
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A bold, high-protein stir-fry featuring tender golden-seared chicken and crisp bell peppers tossed in a rich, glossy black pepper glaze.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 175 g
- 75 g
- 55 g
- 14 g
- 2 g
Sticky Black Pepper Glaze
- 25 g
- 11 g
- 3 g
- 1 g
- 1 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 360 g before cooking, which is about 360 g per serving.
Steps
Prepare the Sticky Black Pepper Glaze by whisking together the soy sauce (or coconut aminos), honey (or maple syrup), minced garlic, grated ginger, and freshly cracked black pepper in a small bowl.
In a separate small container, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry; set aside.
Heat 1 tablespoon of olive oil or sesame oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the hot pan and sear until golden-brown and cooked through, then remove from the pan and set aside.
In the same pan, add the sliced bell peppers and onion wedges. Sauté until the vegetables are tender-crisp and have a slight golden char.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared glaze over the chicken and vegetables, tossing to coat evenly.
Stir in the cornstarch slurry and continue to cook for 1-2 minutes until the sauce thickens into a beautiful, glossy coating.
Garnish with finely chopped fresh cilantro and serve immediately.
Notes
This recipe is for a 'Half Recipe' as provided by the author. For a full family-sized meal, double all quantities. Adjust the black pepper to your preferred heat level.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 514
- Protein
- 58 g
- Carbs
- 25 g
- Fat
- 20 g
- Fiber
- 3 g
Where the calories come from
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