Black Pepper Chicken and Vegetable Stir Fry

Look at that sassy bottle of black pepper stir fry sauce.  Brandon and I got it, along with another flavor and a cookbook, for a wedding gift.  Hey there, awesome!  What a cool gift!  Good job, Callie!  

This bottle of sauce made for a tasty and quick supper.  And a smokey house.  But that's less the sauce's fault and more my fault for not quite understanding my new pans.  I've been slumming it for so long with cooking utensils that I'm just not sure what to do with myself now that I've got some nice ones.  

OK so it's important to note that this recipe uses the aforementioned stir fry sauce.  If you don't have that on hand, you might not be able to make it.  So here's a quick recipe for a black pepper stir fry sauce.....  

  • 1/4 cup oyster sauce
  • teaspoon dark soy sauce
  • teaspoon black pepper
  • 1/2 teaspoon white pepper
  • teaspoon rice wine or teaspoon sake

  • There you go!  It's from this website if you're interested on reading more about it.  

  • Black Pepper Chicken and Vegetable Stir Fry
    adapted from William Sanoma 

    1 1/2 tbl of vegetable oil 
    1 lb of chicken breast tenderloins, cut up into bite size pieces
    1/2 onion, sliced
    1/2 bell pepper, sliced
    1/2 cup of black pepper stir fry sauce, William Sanoma brand 

    Heat 1 tbl of oil in a large skillet or wok.  Add the chicken, saute until done.

    Heat the remained oil in the skillet, add onions and peppers.  Cook for about 2 minutes or until soft. 

    Return the chicken to the skillet, add the stir fry sauce and mix until well combined.  Serve immediately. 

    Serving size 1/4 of the recipe
    Points plus 6  

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