This quick black peppered chicken and asparagus stir fry gets all of it’s flavor from leftover homemade black pepper sauce I use for my Crispy Black Peppered Chicken Wings.
When deciding to do a spin on the infamous black peppered chicken stir fry, I made Crispy Black Peppered Chicken Wings about a year ago. I made this tangy and spicy black peppered sauce to dunk my crispy wings in. These wings were already something special because, they had their own delicious marinade.
The sauce has a taste similar to restaurant style black peppered chicken sauce. The only difference is my sauce is a bit darker when added to the dish, as oppose to the traditional sauce which doesn’t seem to have a dark color. My black pepper sauce also has a little kick to it. But, you can taper the spice level to your liking. But I always like mine a little bit on the spicy side.
I made these wings again recently, and some friends came over for dinner. They left us with only a dash of the black peppered sauce, and a graveyard (plate full of bones). I didn’t want to waste the sauce, so I decided to go ahead and make the traditional black peppered chicken stir fry. But instead of making this stir fry with the typical onions as the vegetable, I used asparagus instead….. Just to change it up……
Again this recipe was quick. I just dice and season the chicken breast well. Then, I make the sauce (it takes minutes to make the sauce). A quick stir fry cooking method finalizes the dish that I pair with white, brown, or fried rice.
- 3 large boneless chicken breast diced
- 1 teaspoon garlic powder
- 1 bundle of fresh asparagus diced
- 3 garlic cloves finely chopped
- Fresh Cracked Black Pepper
- 2 to 3 tablespoons sesame oil
- Sauce Ingredients:
- 4 tablespoons rice vinegar
- 8 table spoons soy sauce
- 1 and ½ teaspoons cornstarch
- 2 teaspoons oyster sauce
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 to 3 teaspoons fresh cracked black pepper
First season the diced chicken breast with fresh cracked pepper, and garlic powder. Set aside.
- Next, make the black peppered sauce. Place the rice vinegar, soy sauce, and cornstarch into a small saucepan. Make sure the cornstarch is thoroughly mixed in.
- Once the cornstarch is mixed in, add the oyster sauce, garlic powder, and fresh cracked black pepper to the sauce.
- Place the sauce on a stove top and use medium heat to cook the sauce for about 5 minutes. Make sure to stir the sauce while it cooks. Once the sauce has cooked, remove it from the heat source. The sauce thickens slightly while it sits.
- Next heat your wok skillet on high heat. Once the wok gets hot, add about ½ tablespoon of the sesame oil to the wok.
- Once the oil is hot, add the asparagus. Cook for about 3 to 4 minutes. Remove asparagus from pan, set aside.
- Add about ½ tablespoon of sesame oil to the pan, when the oil is hot add the chicken. Cook the chicken in batches. (Usually cooked in 2 to 3 batches with ½ tablespoon of seasame oil added to the pan for each batch.)
- Cook the chicken for about 7 to 8 minutes (or until the chicken is cooked through) if you cut the chicken in large chunks as I did.
- After cooking the chicken set aside.
- Turn the heat down to medium high, add the garlic and let it cook for about 30 seconds.
- Add the chicken, asparagus, and about ½ of the sauce to the pan. Stir the ingredients together until well incorporated.
- Serve with rice or noodles.
Black Pepper Chicken and Asparagus Stir Fr
You can add more sauce to the cooked dish if you prefer more sauce. I usually leave some as dipping sauce.
I didn’t add salt to this recipe because the soy sauce I feel adds enough salt to the dish.
Use low sodium soy sauce and or decrease your soy sauce by 1 to 2 tablespoons if you are sensitive to salt.