Stir-Fried Black Pepper Chicken

Tender chicken breast slices stir-fried with cracked black pepper, bell peppers, and snow peas in a light savory sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.32/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Saturated-Fat
• Low-Fat

Tags

• stir-fry
• quick
• healthy
• spicy
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 green bell pepper (large, chopped)
• 1 red bell pepper (large, chopped)
• 2 cup snow peas (trimmed)
• 1 tablespoon olive oil
• 3 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 4 clove garlic (minced)
• 1 tablespoon black pepper (coarsely cracked)
• 2 package microwave jasmine rice (pre-cooked)

Instructions

1. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, minced garlic, and coarsely cracked black pepper.
2. Heat the olive oil in a wok or large skillet over high heat until shimmering. Add the chicken breast pieces and stir-fry vigorously for 4 to 5 minutes until lightly browned and cooked through to 165 degrees Fahrenheit.
3. Add the green bell pepper, red bell pepper, and snow peas to the wok. Stir-fry over high heat for 3 minutes until the vegetables are vibrant and tender-crisp.
4. Pour the black pepper sauce mixture into the wok and toss everything together for 1 to 2 minutes until bubbly and evenly distributed.
5. Microwave the jasmine rice pouches for 90 seconds. Plate the warm rice and serve the black pepper chicken and vegetables alongside.

Notes

Coarsely ground black pepper gives this classic dish its signature punchy heat.

Nutrition (per serving)

• Calories: 502
• Protein: 45.1 g
• Carbohydrates: 57.7 g
• Fat: 11.1 g
• Fiber: 3.1 g
• Sodium: 711 mg
• Saturated Fat: 1.3 g
• Sugar: 5.8 g
• Cholesterol: 120 mg