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    Home » Asian Recipes » Black Pepper Chicken and Asparagus Stir Fry

    Black Pepper Chicken and Asparagus Stir Fry

    Published: Nov 12, 2016 · Modified: Jun 5, 2017 by Sharee · This post may contain affiliate links

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    This quick black peppered chicken and asparagus stir fry gets all of it’s flavor from leftover homemade black pepper sauce I use for my Crispy Black Peppered Chicken Wings. 

    Black Pepper Chicken and Asparagus Stir Fry dsc_0116

    When deciding to do a spin on the infamous black peppered chicken stir fry, I made Crispy Black Peppered Chicken Wings about a year ago.  I made this tangy and spicy black peppered sauce to dunk my crispy wings in.  These wings were already something special because, they had their own delicious marinade.

    The sauce has a taste similar to restaurant style black peppered chicken sauce.  The only difference is my sauce is a bit darker when added to the dish, as oppose to the traditional sauce which doesn’t seem to have a dark color.  My black pepper sauce also has a little kick to it.  But, you can taper the spice level to your liking.  But I always like mine a little bit on the spicy side.

    Black Pepper Chicken and Asparagus Stir Fry dsc_0126-2

    I made these wings again recently, and some friends came over for dinner.  They left us with only a dash of the black peppered sauce, and a graveyard (plate full of bones).  I didn’t want to waste the sauce, so I decided to go ahead and make the traditional black peppered chicken stir fry.  But instead of making this stir fry with the typical onions as the vegetable, I used asparagus instead…..  Just to change it up……

    Again this recipe was quick.  I just dice and season the chicken breast well.  Then, I make the sauce (it takes minutes to make the sauce).  A quick stir fry cooking method finalizes the dish that I pair with white, brown, or fried rice.

    If you need a fried rice to pair with this stir fry, try out these two fried rice recipes:

    Hawaiian Island Style Fried Rice

    Garlic Chicken Fried Rice

    Fried Rice with Leftover Ham

    Since I have talked so much about them, try out my Crispy Chinese Black Pepper Chicken Wings.  It is one of my most popular recipes that I have shared.

    If you are in need of more stir fry recipes, try these stir fry recipes below:

    Chinese Orange Chicken

    Red Thai Curry Stir Fried Chinese Noodles with Beef

    Stir Fried Chinese Noodles with Shrimp

    ♥♥♥ Stay Connected – like us on Facebook, follow us on Twitter, Instagram, and Pinterest!  ♥♥♥

    Black Pepper Chicken and Asparagus Stir Fry

    This quick black peppered chicken and asparagus stir fry gets all of it’s flavor from leftover homemade black pepper sauce I use for my Crispy Black Peppered Chicken Wings.
    5 from 1 vote
    Print Pin Rate
    Course: Main
    Cuisine: Asian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 5
    Author: Sharee

    Ingredients

    • 3 large boneless chicken breast diced
    • 1 teaspoon garlic powder
    • 1 bundle of fresh asparagus diced
    • 3 garlic cloves finely chopped
    • Fresh Cracked Black Pepper
    • About 1 to 2 tablespoons sesame oil
    • Sauce Ingredients:
    • 4 tablespoons rice vinegar
    • 8 table spoons soy sauce
    • 1 and ½ teaspoons cornstarch
    • 2 teaspoons oyster sauce
    • 1 teaspoon onion powder
    • 2 teaspoons garlic powder
    • 1 to 2 teaspoons fresh cracked black pepper

    Instructions

    • First season the diced chicken breast with fresh cracked pepper, and garlic powder. Set aside.
    • Next, make the black peppered sauce. Place the rice vinegar, soy sauce, and cornstarch into a small saucepan. Make sure the cornstarch is thoroughly mixed in.
    • Once the cornstarch is mixed in, add the oyster sauce, garlic powder, and fresh cracked black pepper to the sauce.
    • Place the sauce on a stove top and use medium heat to cook the sauce for about 5 minutes. Make sure to stir the sauce while it cooks. Once the sauce has cooked, remove it from the heat source. The sauce thickens slightly while it sits.
    • Next heat your wok skillet on high heat. Once the wok gets hot, add a few drizzles of the sesame oil to the wok.
    • Once the oil is hot, add the asparagus. Cook for about 3 to 4 minutes. Remove asparagus from pan, set aside.
    • Add a few drizzles of sesame oil to the pan, when the oil is hot add the chicken. If needed, Cook the chicken in batches. (Usually cooked in 2 to 3 batches with a few drizzles of sesame oil added to the pan for each batch if the wok/pan is small.)
    • Cook the chicken for about 7 to 8 minutes (or until the chicken is cooked through) if you cut the chicken in large chunks as I did.
    • After cooking the chicken, turn the heat down to medium high, add the garlic and let it cook for about 30 seconds.
    • Then add the asparagus, and about ½ of the sauce to the pan. Stir the ingredients together until well incorporated. Add additional sauce per your taste preference.
    • Serve with rice or noodles.

    Notes

    You can add more sauce to the cooked dish if you prefer more sauce. I usually leave some as dipping sauce.
    I didn’t add salt to this recipe because the soy sauce I feel adds enough salt to the dish.
    Use low sodium soy sauce and or decrease your soy sauce by 1 to 2 tablespoons if you are sensitive to salt.
    If you are super sensitive to spicy foods, add a 1/2 teaspoon of black pepper to your sauce, and add more pepper until you have a heat level that is good for you.

    Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.

    Tried this Recipe? Pin it for Later!Follow @savoryspicerack and tag #savoryspicerack!

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    Reader Interactions

    Comments

    1. KELLY KIM

      May 12, 2020 at 11:26 pm

      5 stars
      This was super easy and great tasting! I’m a Hawaii girl (and nurse too) and you impressed me with your li hing mui margarita recipe 😉 The best margarita EVER, imo! Thanks for the recipes! I’m looking forward to trying more. Aloha <3

      Reply
      • Savory Spicerack

        June 21, 2020 at 5:13 pm

        Aloha fellow nurse!! So happy you enjoyed this stir fry and the li hing mui margarita!! I miss Hawaii! xo

        Reply
    2. Savory Spicerack

      December 12, 2016 at 5:05 pm

      Thanks!

      Reply
    3. Lady Gourmet

      December 12, 2016 at 12:10 pm

      I love all the flavors in this dish…sounds so good!!

      Reply
      • Savory Spicerack

        December 12, 2016 at 12:41 pm

        Happy to hear! Thanks!

        Reply
    4. Tina Dawson

      December 12, 2016 at 11:37 am

      Black pepper sauce is my second favourite stir fry (kung pao is my first) – and I’ve been looking for a good sauce recipe for a while! I can’t wait to try this – it looks absolutely delicious!

      Reply
      • Savory Spicerack

        December 12, 2016 at 12:43 pm

        I love both sauces too! You just got me hungry for kung pao! Thanks for coming over, and hope you have a good one!

        Reply
    5. Tracy

      December 12, 2016 at 10:55 am

      Pinning! I love that your sauce is darker – it actually makes it look like beef! Definitely trying this sauce, it sounds awesome!

      Reply
      • Savory Spicerack

        December 12, 2016 at 11:16 am

        Thanks Traci!

        Reply
    6. Inspiring Kitchen

      December 12, 2016 at 10:48 am

      Looks like a delicious and spicy dish! Nice flavors.

      Reply
      • Savory Spicerack

        December 12, 2016 at 10:49 am

        Thanks!

        Reply
    7. Little Cooking Tips

      November 15, 2016 at 3:44 am

      Love, love, love everything you put into this recipe Sharee!:) The photos are stunning, excellent choice to serve this over a wonderful fluffy bed of rice! Panos is drooling over my shoulder just looking at those:)
      Exceptional work, kudos! Pinned and Yummed! xoxoxo

      Reply
      • Savory Spicerack

        November 16, 2016 at 3:59 pm

        Thanks a million!

        Reply

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