Black Pepper Chicken Stir-Fry

Black Pepper Chicken Stir-Fry is a simple, sweet and peppery dish. Loaded with tender pieces of chicken, vegetables and is served over rice, it's not only healthy but super easy too.

Course Mains & Entrees

Cuisine American, Chinese

Keyword black pepper chicken, chicken stir-fry, dinner, easy chicken stir-fry

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 345

Author Laurie McNamara

Equipment

Ingredients

FOR THE BLACK PEPPER SAUCE:

1 teaspoon black pepper freshly ground plus more for serving (see notes)
3/4 teaspoon Szechuan pepper powder see notes
3 tablespoons peach jam or preserves
3 tablespoons coconut aminos
1/4 cup unsalted chicken stock

FOR THE CHICKEN:

1/2 teaspoon garlic powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon coconut aminos
1¼ pounds boneless skinless chicken breasts
1/4 cup cornstarch

FOR THE STIR FRY:

1/4 cup extra light olive oil
1 red bell pepper chopped
1 yellow onion chopped
1 medium bok choy sliced (sliced white parts and leaves separated)
cooked white rice for serving
sliced green onions for serving

US Customary - Metric

Instructions

PREPARE THE SAUCE:

In a bowl measure and add freshly ground black pepper, ground Szechuan pepper, peach jam, coconut aminos and unsalted chicken stock. Whisk well to combine and set aside.

MARINATE THE CHICKEN:

In a medium bowl add garlic powder, baking soda, salt and coconut aminos. Stir to combine. Add in the diced chicken breast and toss to combine. Set aside.
NOTE: Do not add the cornstarch just set. You will do it right before cooking the chicken.

START THE STIR-FRY:

Add oil to a large wok or 12-inch skillet. Heat on medium-high until hot. Check by placing the end of a wooden chop stick in the oil. If tiny bubble surround the end, the oil is ready.
Once the oil is hot, toss the marinated chicken in the cornstarch until evenly coated. Immediately add to the hot oil in an even layer. Cook 2 to 3 minutes a side or until golden and the chicken is fully cooked.
Transfer the cooked chicken to a paper towel lined plate.
To the remaining oil in the pan, add the diced bell pepper, onion, and sliced (white parts) bok choy. Toss and cook until just starting to soften.
Add in the sliced bok choy leaves and black pepper sauce. Stir until the leave just start to wilt.
Add in the cooked chicken and toss in the sauce. Once heated through, taste and season with salt if desired.
Serve immediately over cooked rice with extra ground black pepper and sliced green onions.

Notes

Freshly ground black pepper is the key to this dish. Using a designated spice grinder will get the job done more efficiently. Add 1 and 1/2 teaspoons whole black peppercorns to your spice grinder and pulse until coarsely ground.

Szechuan pepper powder can be purchased (link below) or you can do it yourself here.

Nutrition