Best 2 Salt And Pepper Chicken Stir Fry Recipes

Indulge in a culinary journey with our tantalizing Salt and Pepper Chicken Stir-Fry, an explosion of bold flavors that will leave your taste buds craving more. This delectable dish features succulent chicken morsels coated in a crispy, aromatic batter, then wok-fried with an array of vibrant bell peppers, succulent onions, and a symphony of aromatic spices. Each bite bursts with a harmonious blend of saltiness, pepperiness, and a touch of heat, perfectly balanced by the tender chicken and crisp vegetables. Accompanying this main course are two equally enticing recipes: a fluffy and aromatic Steamed Jasmine Rice, the perfect canvas to soak up the savory stir-fry sauce; and a refreshing Cucumber Salad with a tangy dressing, providing a crisp and cooling contrast to the richness of the chicken. Get ready to embark on a culinary adventure with our Salt and Pepper Chicken Stir-Fry and its accompanying sides, a feast that will tantalize your senses and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STIR FRY RECIPE

Chicken Stir Fry Recipe image

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor!

Provided by Trish - Mom On Timeout

Categories Dinner

Time 18m

Number Of Ingredients 16

Ingredients

1 lb boneless, skinless chicken breast (cut into 1 inch cubes)
salt and pepper (to taste)
2 tbsp olive oil (divided)
2 cups broccoli florets
1/2 yellow bell pepper (cut into 1 inch pieces)
1/2 red bell pepper (cut into 1 inch pieces)
1/2 cup baby carrots (sliced )
2 tsp minced ginger
2 garlic cloves (minced)
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes

Steps:

In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
Bring to a boil, stirring occasionally, and let boil for one minute.
Serve with rice and/or chow mein if desired.

Nutrition Facts : Calories 343 kcal, Carbohydrate 29 g, Protein 26 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 570 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

CHICKEN STIR-FRY WITH MIXED PEPPERS

Chicken Stir-Fry With Mixed Peppers image

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

Steps:

In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use a well-seasoned wok or large skillet. This will help prevent the chicken from sticking and will also add flavor to the dish.
Make sure the chicken is cut into small, bite-sized pieces. This will help it cook evenly and quickly.
Use a high heat setting when stir-frying. This will help to create a nice sear on the chicken and will also help to prevent it from overcooking.
Add the vegetables to the wok or skillet in stages. This will help to prevent them from overcrowding and will also help them to cook evenly.
Don't overcook the chicken or vegetables. Chicken should be cooked through but still tender, and vegetables should be crisp-tender.
Serve the stir-fry immediately over rice or noodles. This will help to keep the dish hot and flavorful.

Conclusion:

Salt and pepper chicken stir-fry is a quick and easy weeknight meal that is packed with flavor. It is a great way to use up leftover chicken, and it is also a healthy and affordable option. With a few simple tips, you can make a delicious and satisfying salt and pepper chicken stir-fry at home.