Components:
Two chicken breasts, cut thinly
Two tsp olive oil
One onion, cut into slices; two bell peppers, cut into slices; two minced garlic cloves
One tablespoon of finely chopped ginger
Two tablespoons soy sauce (for a healthier choice, use low-sodium).
One spoonful of sauce for oysters
One tsp honey or maple syrup
One teaspoon of black pepper, more or less to taste
cooked quinoa or brown rice, ready to be served
Sesame seeds and chopped green onions as a garnish (optional)
Instructions:
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
Season with black pepper and add the sliced chicken breasts to the skillet. Stir-fry for 5 to 7 minutes, or until the chicken is cooked through. After taking the chicken out of the skillet, set it aside.
Add the last tablespoon of olive oil to the same skillet. Add the ginger, garlic, bell peppers,turmeric powder and onion slices. Stir-fry the vegetables for 3–4 minutes, or until they are crisp-tender.
Combine the soy sauce, oyster sauce, honey, and black pepper in a small bowl.
After cooking, add the chicken back to the skillet. Cover the chicken and veggies with the sauce. Coat everything with the sauce by giving everything a good stir. Cook until well cooked, 2 to 3 minutes more.
Serve the stir-fry over quinoa or cooked brown rice. If preferred, garnish with sesame seeds and chopped green onions.
In addition to being tasty, this stir-fried chicken with black pepper is also a great source of protein, fiber, vitamins, and minerals. Moreover, the black pepper gives it a taste boost!
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