Quick Pepper-Chicken Stir Fry

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.comThe garden has started supplying us with giant bowls of lettuce, more beans than we know what to do with, crunchy green cabbages, baskets full of sugar snap peas, and the first zucchini of the summer. That means two things around here — salads and stir fries.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
cabbage, zucchini, and peas are all from our garden

Couple days ago I wanted to do a stir fry with chicken as a the main dish, rather than stir fry as a side, but didn’t feel like something as sweet as my Sesame Stir Fry or a recipe which required quite so much time/effort to cook the chicken as the Simple Chicken Stir Fry. So I made something up. It’s an easy recipe — just throw the chicken and marinade ingredients together, mix up some sauce, cook the chicken, add vegetables, and then pour the sauce on at the last minute. I ground some peppercorns over it to make it look pretty and so I could call it pepper chicken. Enjoy!

Quick Pepper-Chicken Stir Fry

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Chicken Marinade

1 pound boneless skinless chicken breast

1/2 teaspoon baking soda

1/2 teaspoon sesame oil

1 Tablespoon soy sauce

1 Tablespoon rice wine

Cut up chicken into bite-sized cubes and place in a bowl. Add marinade ingredients, and stir. Let sit for 15 minutes.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
chicken marinade

Sauce

2 Tablespoons tapioca starch

2 Tablespoons rice wine

3 Tablespoons soy sauce

1 Tablespoon honey

1/2 teaspoon fresh grated ginger

1/2 teaspoon sesame seeds

1/4 teaspoon red pepper flakes

Mix tapioca starch with rice wine in a small bow. Add other sauce ingredients and set aside.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
mixed the sauce up in the same measuring cup I used for rice. Might as well only wash one dish 🙂

Cooking

2 Tablespoons cooking oil

3-4 cups chopped vegetables (such as zucchini, snow peas, broccoli, carrots, cauliflower, and/or cabbage)

fresh-ground black pepper corns

Heat oil in a wok or deep skillet over medium-high heat. Add chicken and stir fry until cooked through. Add chopped vegetables and stir fry until they are tender but not so soft they become mushy. Add sauce, and stir (it will thicken quickly). Removed from heat and grind peppercorns over the stir-fry. Serve with rice.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
start stirring as soon as you add the sauce to avoid lumps as it thickens.

 

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