Black Pepper Chicken Stir Fry

Black Pepper Chicken Stir Fry | windykitchen

Merry Christmas Eve, everyone!

What’s everyone up to today? I’m in Kansas City with my family for a whole week, which is both exciting and very, very cold. Between getting here, getting to Chicago to see my husband’s family, and getting back home, we will have been in six different airports in the course of a week. You’re jealous, aren’t you?

Since you’ve (hopefully!) gotten all your holiday cooking done by now — or at least planned out and shopped for — I just have a standard, regular, run-of-the-mill chicken dinner for you guys today. It’s simple and fairly health, which is exactly what I want to be eating and cooking in the weeks after Christmas. I know it sounds a little weird, but the black pepper in this really gives a lot of flavor, more flavor than I ever expected black pepper to give. Who knew that little shaker on your kitchen counter was so powerful?

Black Pepper Chicken Stir Fry | windykitchen

BLACK PEPPER CHICKEN STIR FRY (slightly adapted from Curry and Comfort)

Ingredients for the stir-fry:
1 lb boneless, skinless chicken breast, cut into cubes
about 1 tbsp black peppercorns pounded coarsely or ground in pepper mill
salt
2-3 tbsp cornstarch
1 tbsp canola oil
1 medium onion, sliced
1 lb asparagus, cut into 1-inch pieces
1 bell pepper, sliced
1 package frozen snow peas, cooked according to package instructions
cooked white or brown rice, for serving

Ingredients for the sauce:
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp brown sugar
1 tbsp rice wine or dry sherry
1-2 tsp sriracha or other hot sauce (optional)

1. Season chicken cubes with coarse black pepper, salt, and cornstarch. Heat wok or large pan with oil over medium-high heat. Once heated, add seasoned chicken. Allow chicken brown on one side for 2-3 minutes, then flip over and brown other side for 2-3 minutes.
2. While chicken cooks, make sauce by combining all ingredients in medium bowl, adjusting quantities to taste. Add vegetables to wok and stir fry for 3-4 minutes. Add sauce and stir fry for another 3-4 minutes. Taste for seasoning and serve warm, with cooked rice.

This was actually way better than I expected it to be based on the ingredient list. I’ll probably be making this again after the holidays, myself!

Merry Christmas!

Black Pepper Chicken Stir Fry | windykitchen

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