Description
A quick and delicious stir-fry featuring thinly sliced chicken, vibrant vegetables, and a flavorful black pepper sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil (for frying)
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce (optional for additional flavor)
- 1 bell pepper, sliced (any color you prefer)
- 1 cup broccoli florets
- 1 medium onion, sliced
- Cooked rice or noodles (for serving)
- Fresh scallions and sesame seeds (for garnish)
Instructions
- Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes.
- Once the chicken is cooked, add the minced garlic and black pepper, stirring frequently to combine. Allow the garlic to sauté for about 1 minute until fragrant.
- Next, add the bell pepper, onion, and broccoli florets to the pan. Stir-fry the mixture for an additional 5-7 minutes, allowing the vegetables to soften while still maintaining some crunch.
- Pour the soy sauce, sesame oil, and oyster sauce (if using) over the chicken and vegetable mixture. Toss well to ensure the ingredients are evenly coated in the sauces.
- Cook for another two minutes, ensuring the mixture is heated through.
- Serve the stir-fry over prepared rice or noodles, garnished with fresh scallions and a sprinkle of sesame seeds.
Notes
For a spicy kick, add crushed red pepper flakes while cooking. Adjust sauces based on personal preference.
