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Black Pepper Chicken Stir-Fry

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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings

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.

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Reviews

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Average Rating:
  • Dominique
    Aug 15, 2020

    This recipe was fantastic! I made it exactly as directed and it came out perfectly. Chicken was really tender and the sauce was so flavorful! I added peanuts with the green onion and cilantro for extra crunch and texture. My whole family of 5 loved it, which is not easy to do!

  • 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