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One Pan Stir-Fry: Black Pepper Chicken
By: Bella
- Prep time: 10 Minutes
- Cook time: 20 Minutes
- Serves: Serves 2-3
Ingredients
- 1/4 bunch cilantro
- 2 stalks of celery
- 1 onion
- 2 green peppers
- 4 boneless skinless chicken thighs
- Crispy garlic and onion toppings from your local East Asian grocery store
- 1 jar black pepper sauce
- 1 bunch green onion
- 1 watermelon radish for garnish
- 1 head of garlic
- 1 tbsp hoisin
- 1 tsp soy sauce
- 2 tbsp water
Method
- Cut your onion, celery and peppers into 1-inch pieces.
- Sauté each ingredient separately on medium-high heat for a few minutes each. You want to cook them enough where the vegetables still have some crunch and can get some colour. Once done, set aside.
- Slice your chicken thighs into 1/2 inch strips and salt and pepper them to your liking.
- Sauté your chicken on medium-high heat until cooked, and set aside.
- In the same pan the chicken was cooked in, add in 4 cloves of crushed garlic and cook for 1 minute on medium to low heat.
- In a mixing bowl, mix the water, soy, hoisin and black pepper sauce. Once combined, add the mixture to the pan with garlic.
- Turn the heat off once your sauce begins to bubble, and toss in the sautéed vegetable and chicken.
- If desired, garnish your stir fry with crispy garlic and onions, cilantro, green onion, and chilli.
- Enjoy on its own, with a bowl of rice, and even alongside other yummy sides.