Garlic Black Pepper Chicken Stir Fry

a skillet of cooked chicken, black pepper sauce and bell peppers

Garlic Black Pepper Chicken Stir Fry

This Garlic Black Pepper Chicken Stir Fry is sweet, savory, and peppery, with a bit of bite and a sticky sauce coating the chicken. Ready in under 30 minutes, it's perfect for easy weeknight dinners.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 343kcal

Author Kim

Ingredients

For the Chicken

1 tablespoon Avocado oil
1 pound Skinless chicken, breast or tenderloin, cut into 3-inch pieces
⅛ teaspoon Sea salt
⅛ teaspoon Black pepper

For the Stir Fry

1 tablespoon Avocado oil
1 Red capsicum/bell pepper sliced
1 Green capsicum/bell pepper sliced
½ cup White or yellow onion sliced
3 Garlic cloves minced
1 tablespoon Ginger minced
½ cup Chicken broth
3 tablespoons Soy sauce
1 tablespoon Oyster sauce
1 tablespoon Monkfruit sweetener
1 tablespoon Cornflour/cornstarch
2 teaspoons Ground black pepper
1 teaspoon Chili powder

For garnishing

2 Green onions chopped
2 teaspoons Sesame seeds

Instructions

Cook Chicken: Add 1 tablespoon avocado oil to the saute pan. Over medium heat allow the oil to get hot. Add the chicken to the saute pan. Sprinkle the chicken with salt and pepper. Allow the chicken to sear for 3-4 minutes. Flip the chicken over to sear the other side of the chicken for 3-4 minutes.
1 pound Skinless chicken, breast or tenderloin, cut into 3-inch pieces, ⅛ teaspoon Sea salt, ⅛ teaspoon Black pepper, 1 tablespoon Avocado oil
Remove the chicken from the saute pan and set aside.
Saute vegetables: To the saute pan add the capsicums/peppers, onions, garlic, ginger, and 1 tablespoon avocado oil. Stir everything for 5 minutes.
1 Red capsicum/bell pepper, 1 Green capsicum/bell pepper, ½ cup White or yellow onion, 3 Garlic cloves, 1 tablespoon Ginger, 1 tablespoon Avocado oil
Make sauce in pan: To the saute pan add the broth, soy sauce, oyster sauce, monkfruit, cornstarch, black pepper, and chili powder. Mix for 2-3 minutes or until the broth is thick.
½ cup Chicken broth, 3 tablespoons Soy sauce, 1 tablespoon Oyster sauce, 1 tablespoon Monkfruit sweetener, 2 teaspoons Ground black pepper, 1 teaspoon Chili powder, 1 tablespoon Cornflour/cornstarch
Add chicken: Add the chicken back into the saute pan to coat the chicken and saute for 2-3 more minutes to heat through.
Garnish and Serve: Top with green onions and sesame seeds. Serve with cauliflower rice, steamed white rice or brown rice.
2 Green onions, 2 teaspoons Sesame seeds

Notes

Serving: approx 3 cups of cauliflower rice, steamed jasmine rice or brown rice would be enough for 4 people
Calories: Calories are calculated for the Black Pepper Chicken only, not rice. A great way to keep this meal low calorie is to serve it with cauliflower rice which you can buy from the supermarket (frozen section) and cook in the microwave for a couple of minutes.
Leftovers: To store leftovers of black pepper chicken, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days, or freeze for longer storage.

Nutrition