Black Pepper Stir Fry

This Black Pepper Stir Fry is a great for a quick weeknight dinner! This dish is loaded with tender chicken thighs, fresh and crisp veggies, and drenched in a sweet and peppery sauce.

Here’s what you’ll need…

2 lb chicken thighs

¼ cup soy sauce

2 tbsp honey fermented garlic (You can also use 2 tbsp of honey + 1 clove of minced garlic)

1 tbsp coconut oil

1 tsp black pepper, freshly ground if you can!

2 tsp sriracha

1 tsp sesame oil

8 oz snap peas

4 heads baby bok choy, quartered along the stalk

Directions:

1. Cut away excess fat and cube chicken thighs
2. Preheat wok and coconut oil over medium-high heat
3. Add chicken and black pepper and cook quickly by flipping frequently until fully cooked
4. Add veggies and continue cooking until veggies reach desired tenderness (I like mine slightly cooked, but still crunchy!)
5. While veggies are cooking, combine soy sauce, honey, sriracha, and sesame oil
6. Once veggies are cooked, add sauce and toss until chicken and veggies are thoroughly coated
7. Serve this Black Pepper Stir Fry with rice, grain of choice, or cauliflower rice!

Print

Black Pepper Stir Fry

Author: Maddie Augustin

Ingredients

• 2 lb chicken thighs
• ¼ cup soy sauce
• 2 tbsp honey fermented garlic  You can also use 2 tbsp of honey + 1 clove of minced garlic
• 1 tbsp coconut oil
• 1 tsp black pepper freshly ground if you can!
• 2 tsp sriracha
• 1 tsp sesame oil
• 8 oz snap peas
• 4 heads baby bok choy quartered along the stalk

Instructions

1. Cut away excess fat and cube chicken thighs
2. Preheat wok and coconut oil over medium-high heat
3. Add chicken and black pepper and cook quickly by flipping frequently until fully cooked
4. Add veggies and continue cooking until veggies reach desired tenderness (I like mine slightly cooked, but still crunchy!)
5. While veggies are cooking, combine soy sauce, honey, sriracha, and sesame oil
6. Once veggies are cooked, add sauce and toss until chicken and veggies are thoroughly coated