Jo Cooks · by Joanna Cismaru★ 4.7 (43)
Black Pepper Chicken
NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 46%
CARBS 23G25% OF CAL
1G FIBER0G ADDED0G INTRINSIC19G OTHER3G TOTAL SUGAR
FAT 20G48% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy chicken thighs coated in a glossy, garlicky sauce with black pepper and Sichuan peppercorn heat. Quick and saucy, this stir-fry delivers complex flavors in under 30 minutes.
mainchinesestir frychicken🍳 skillet🍜 wokdairy free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds chicken thighs (boneless and skinless cut into 1 inch cubes)
- 2 tablespoons soy sauce (low sodium)
- 6 cloves garlic (minced)
- 1 cup cornstarch
- ⅓ cup vegetable oil
- 2 large onions (chopped)
- 1 large red bell pepper (cut into 1 small ½ inch pieces)
- 2 teaspoons sesame oil
- 2 teaspoons Sichuan peppercorn powder
- 2 teaspoons black pepper (freshly ground)
- ⅓ cup oyster sauce
- ¼ cup soy sauce (low sodium)
- 1 teaspoon dark soy sauce
- ¼ cup Shaoxing wine
At a glance
PER SERVING · TIME 25M
CAL 18%·PRO 46%
CARBS 23G25% OF CAL
1G FIBER0G ADDED0G INTRINSIC19G OTHER3G TOTAL SUGAR
FAT 20G48% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 872mg
- Total sugar
- 3g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 872MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.