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