Peppered Chicken or Pork Stir Fry
Elevate your weeknight dinner game with this vibrant and flavorful Peppered Chicken or Pork Stir Fry! Packed with tender strips of chicken breast or pork tenderloin and an array of colorful, crisp vegetables like bell peppers, carrots, and onions, this quick and easy stir fry delivers on both nutrition and taste. A savory soy-oyster sauce blend infused with fragrant garlic, black pepper, and optional red chili flakes creates a bold and zesty glaze that clings to every bite. Ready in just 30 minutes, this stir fry is perfect for busy evenings, pairing beautifully with steamed rice or noodles for a complete and satisfying meal. Whether you're serving up chicken or pork, this dish is a surefire crowd-pleaser and a must-try for lovers of stir-fried delights!
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Recipe Information
Ingredients
- 500 grams Chicken breast or pork tenderloin
- 2 medium Bell peppers (red, yellow, or green)
- 1 medium Carrot
- 1 medium Onion
- 3 pieces Garlic cloves
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Black pepper
- 0.5 teaspoon Crushed red chili flakes (optional)
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 0.25 cup Water
- 2 stalks Spring onions (for garnish)
Instructions
Slice the chicken breast or pork tenderloin into thin strips and set aside.
Cut the bell peppers into thin strips, julienne the carrot, and slice the onion into wedges. Mince the garlic cloves.
In a small bowl, mix the soy sauce, oyster sauce, black pepper, a pinch of chili flakes (if using), cornstarch, and water. Stir until the cornstarch dissolves completely. Set the sauce aside.
Heat a wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of vegetable oil.
Add the chicken or pork strips to the wok in a single layer. Stir fry for 4-5 minutes, or until the meat is browned and cooked through. Remove the cooked meat from the wok and set it aside.
In the same wok, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and sliced onion. Stir fry for 1 minute until fragrant.
Add the bell peppers and carrot strips. Stir fry for 2-3 minutes until the vegetables are just tender but still crisp.
Return the cooked chicken or pork to the wok. Pour the prepared sauce over the meat and vegetables.
Stir everything together, ensuring the sauce coats all the ingredients evenly. Cook for an additional 1-2 minutes, allowing the sauce to thicken.
Drizzle sesame oil over the stir fry and toss again to combine.
Remove from heat, garnish with chopped spring onions, and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
