Black Pepper Chicken Stir Fry

Imagine tender chicken breast stir-fried to perfection with vibrant red bell peppers and onions, all drenched in a mouthwatering Asian-style marinade. It’s a delicious way to shake up your weeknight dinners while being friendly on your wallet and your taste buds!

note - ingredients can be approximate

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories 472 kcal

Equipment

wok, optional
Rice Cooker, optional

Ingredients

Rice

1 cup long-grain rice, makes 3 cups. Cooked your way or use my tips

Sauce

3 tablespoon soy sauce
2 tablespoon oyster sauce, subs note 1
2 tablespoon white wine vinegar
1 tablespoon black pepper, freshly cracked, see note 2
1 teaspoon brown sugar
3 tablespoon water
1 teaspoon cornstarch

Stir Fry

700 g (1 ½ lb) chicken breast, approx.3
2 tablespoon cornstarch
1 tablespoon black pepper, freshly cracked, adjust to preferences
1 tablespoon sesame oil, or other high-heat oil e.g. vegetable
2 capsicum / bell pepper , colours per preference
2 brown onion

Instructions

Preparation

Dice 700 g (1 ½ lb) chicken breast and coat in 2 tbsp cornstarch and 1 tbsp black pepper. Set aside.
Freshly crack of thinly dice 1 tbsp black pepper then mix together with 3 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp white wine vinegar, 1 tsp brown sugar, 3 tbsp water, 1 tsp cornstarch. Taste and adjust as necessary.
If serving with 1 cup long-grain rice, prepare as per your preferences, or follow my tips for cooking rice.
Add 1 tbsp sesame oil and put it on high-heat. Allow to heat up while you slice your vegetables
Slice 2 capsicum / bell pepper , 2 brown onion, into even slices.

Cooking

Sauté onion until lightly browned, stirring constantly (approx. 3 minutes).
Add chicken, stir constantly, until golden and no pink left on the outside (approx. 3-5 minutes).
Add capsicum / bell peppers and sauce. Mix to coat and allow to come to the boil (approx. 5 minutes). Sauce will thicken as it comes to the boil and coat the chicken.
Once chicken is done (reached 69C / 160F), served over rice.

Video

Notes

Note 1 - Oyster Sauce

I highly recommend oyster sauce as it's like having 20 sauces packed into one. If you don't have it, substitute for soy but the flavour won't be as in-depth.

Note 2 - Peppercorns

Highly recommend whole peppercorns which are freshly ground for the best flavour.

Storing

Keep rice and chicken mixture separate to ensure best textures. Store in the fridge in an airtight container for up to 4 days.

Reheating

Add a drizzle of water to the rice and sauce. Reheat in microwave on 1 minute intervals until heated through (approx. 3 minutes).

Freezing

Freeze stir fry and rice separately where possible. Freeze for up to 3-6 months.

Nutrition

Calories: 472kcalCarbohydrates: 53gProtein: 43gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 112mgSodium: 889mgPotassium: 962mgFiber: 3gSugar: 5gVitamin A: 945IUVitamin C: 58mgCalcium: 59mgIron: 2mg

Keyword chicken meal prep, chicken recipe, Meal Prep Recipe, Stir Fry Recipe

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