Simply Scratch · by Laurie McNamara
Black Pepper Chicken Stir-Fry
NUTRITION · PER SERVING35M COOK
CAL 34%·PRO 77%
CARBS 99G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC68G OTHER29G TOTAL SUGAR
FAT 16G21% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stir-fried chicken dish with bell peppers, onions, and bok choy in a black pepper and slightly sweet sauce, served over rice. Simple, healthy, and ready in 35 minutes.
mainchinesestir frychicken🍳 skillet🍜 wokdairy freegluten free
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon black pepper (freshly ground plus more for serving (see notes))
- 3/4 teaspoon Szechuan pepper powder (see notes)
- 3 tablespoons peach jam or preserves
- 3 tablespoons coconut aminos
- 1/4 cup unsalted chicken stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 tablespoon coconut aminos
- 1¼ pounds boneless skinless chicken breasts
- 1/4 cup cornstarch
- 1/4 cup extra light olive oil
- 1 red bell pepper (chopped)
- 1 yellow onion (chopped)
- 1 medium bok choy (sliced (sliced white parts and leaves separated))
- cooked white rice (for serving)
- sliced green onions (for serving)
At a glance
PER SERVING · TIME 35M
CAL 34%·PRO 77%
CARBS 99G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC68G OTHER29G TOTAL SUGAR
FAT 16G21% OF CAL
2G SAT14G 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
- 20m
- Cook
- 15m
- Sodium
- 813mg
- Total sugar
- 29g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.