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Black Pepper Chicken Stir-fry

Black Pepper Chicken Stir-Fry

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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 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4
Calories 345
Author Laurie McNamara



  • 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


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


  • 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



  • 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.


  • 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.


  • 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.


  • 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.


Serving: 1g | Calories: 345kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 554mg | Fiber: 2g | Sugar: 16g