Black Pepper Chicken Stir-Fry

Name: Black Pepper Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Asian Appetizers, Asian Dinners, Indian Recipes, Italian Dinners, Italian Recipes
Ingredients: 1/2 cup reduced-sodium soy sauce; 1 tablespoon honey; 3/4 teaspoon coarsely ground pepper; 3/4 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/2 teaspoon curry powder; 1/2 cup cornstarch; 1-1/2 pounds boneless skinless chicken thighs, cubed; 1/4 cup canola oil, divided; 1 large onion, chopped; Minced fresh cilantro and thinly sliced green onions

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota

Ingredients

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

Directions

In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm.
Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Nutrition Facts

1/2 cup: 324 calories, 18g fat (3g saturated fat), 76mg cholesterol, 832mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 23g protein.

Reviews

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Average Rating:

pammy54

Jun 8, 2020

I love this recipe as written, and I usually serve steamed basmati rice with it. I have been known also to add a few pieces of small broccoli florets, some large grated carrot, and sliced water chestnut. I just like to try to get in my vegetables anyway I can. The flavors in this just coat all of the vegetables, and it tastes amazing! I like heat, soul once or twice I have added a finely minced red chili. I think I've died and gone to heaven! LOL
Cindy Lou

May 4, 2020

This was pretty good. Next time I'll leave out the curry and turmeric. I'll also use a little less soy and substitute the rest with water. The flavor is too bold for our taste and overpowered the chicken as well as our side dishes. I saw another reviewer ask about the directions with the soy sauce mixture. You would fry the cornstarch covered chicken, remove it and then add the onions to the pan. After a few minutes dump the soy mixture in with the onions and bring it to a boil. Let it thicken a bit and then add the chicken back in and stir to coat.
Brian

Apr 29, 2020

This is likely a silly question, but it's not clear in the first instruction if I'm only coating the chicken in the corn starch, or is the soy sauce mixture somehow involved? Like do I coat the chicken with the soy sauce mixture then the corn starch? I'm going to assume that I'm just coating with corn starch and will save the soy sauce mixture for the next step. Is that right?!
ray87

Feb 23, 2020

Very good. Can really taste the curry and turmeric. Did add a 1/4 cup chicken broth I had open Will make again