Black Pepper Chicken and Asparagus Stir Fry

This black pepper chicken and asparagus stir fry is made with tender pieces of chicken, fresh asparagus, garlic, and a bold homemade black pepper sauce.

This recipe started as a way to use the black pepper sauce from my crispy black pepper chicken wings. I had just enough sauce left after making the wings, so I turned it into a quick stir fry with chicken breast and fresh asparagus instead of the usual onions. The asparagus gives the dish a crisp and tender bite that works well with the peppery sauce.

WHAT MAKES THIS STIR FRY DIFFERENT

The sauce is the main flavor here. It is made with soy sauce, rice vinegar, oyster sauce, garlic powder, onion powder, cornstarch, and plenty of black pepper.

The sauce has a taste similar to restaurant style black peppered chicken sauce.  The difference is that 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 is tangy and also has a little kick to it.

IMPORTANT INGREDIENT NOTES

• Chicken – Boneless skinless chicken breast works well because it cooks quickly when diced. Try to cut the pieces close to the same size so they cook evenly.
• Asparagus – Use fresh asparagus for the best texture.
• Fresh garlic – Fresh chopped garlic gives it a sharper, more savory flavor that balances the tangy vinegar and bold black pepper sauce. I like using it with the garlic powder in the sauce because they add two different layers of garlic flavor.
• Soy sauce – This gives the sauce its salty base. If you are sensitive to salt, use low sodium soy sauce or reduce the amount slightly by 1 to 2 tablespoons.
• Rice vinegar – This adds tang and helps balance the salty, savory sauce.
• Oyster sauce – A little oyster sauce gives the black pepper sauce more depth and helps to balance the saltiness as well.
• Black pepper – Fresh cracked black pepper works best here since it is one of the main flavors in the dish.
• Sesame oil – Use just enough to stir fry the asparagus and chicken. A little goes a long way.

HOW TO CUT THE ASPARGUS

Trim off the tough woody ends from the asparagus, then cut the stalks into 1½- to 2-inch pieces. You can cut them straight across or on a slight diagonal. Try to keep the pieces similar in size so they cook evenly.

HOW TO COOK IT

Season the diced chicken with garlic powder and fresh cracked black pepper making sure each piece is nicely coated with seasoning.

To make the sauce, whisk together the rice vinegar, soy sauce, and cornstarch in a small saucepan until the cornstarch is fully dissolved and the sauce is smooth. Stir in the oyster sauce, onion powder, garlic powder, and black pepper. Cook the sauce over medium heat for about 5 minutes, stirring often, until it thickens slightly. Remove it from the heat and let it sit while you cook the chicken and asparagus.

Heat a wok or large skillet over high heat, then add a drizzle of sesame oil. Cook the asparagus for 3 to 4 minutes, just until it starts to soften but still has some bite. Remove it from the pan and set it aside. The asparagus should be bright green, and slightly crispy when it goes back into the pan with the chicken and sauce.

Add a little more sesame oil to the pan, then cook the chicken. If your pan is small, cook the chicken in batches so it browns instead of steaming. Once the chicken is cooked through nice and brown, lower the heat to medium high. Add the chopped garlic near the end so it gets fragrant without burning.

Add the asparagus back to the pan with the chicken. Pour in about half of the black pepper sauce and toss everything together until coated.

ESSENTIAL TIPS

• 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.
• Start with half the sauce. This black pepper sauce is bold, so adding it gradually gives you more control over the final flavor, adding more makes it saucier.

GREAT SIDE DISHES TO SERVE WITH THIS ONE

This one is great with steamed white rice, brown rice, fried rice, or noodles. Rice works especially well because it catches the extra sauce.

Here’s some of my favorite fried rice recipes and how they pair well with this stir fry:

• Serve it with this Hawaiian Island Style Fried Rice for a savory TRUE island style side that makes the meal more filling.
• Pair it with Garlic Chicken Fried Rice if you want even more garlic flavor.
• Fried Rice with Leftover Ham is another great option, especially if you want a smoky, savory fried rice alongside this stir fry.

STORAGE AND REHEATING

This stir fry keeps well, but the asparagus will lose some of that crisp bite once it sits in the sauce. If you are are meal planning, decrease the asparagus cooking time if you want a crispy texture when you reheat.

Store leftovers in a sealed covered container in the refrigerator for 3 to 4 days.

When reheating, warm it just until the chicken is heated through so the asparagus does not turn too soft. The black pepper sauce thickens in the fridge, so add a small splash of water to loosen it back up and help it coat the chicken and asparagus again if needed.

MORE ON HOW I CAME UP WITH THIS RECIPE

When I made those wings for some friends that came over for dinner, all they left us with was a plates full of bones, and some black peppered sauce!  I just couldn’t allow myself to waste that sauce! So I decided to go ahead and make a black peppered chicken stir fry with a twist.  Just to change it up…… Now here we are! Enjoy!

MORE STIR FRY RECIPES

For another bold noodle dish, try these Red Thai Curry Stir Fried Chinese Noodles with Beef made with tender beef, stir-fried noodles, and a spicy red curry sauce.

If you want a seafood option, these Stir Fried Chinese Noodles with Shrimp are another saucy stir fried noodle recipe that pairs well with takeout style dinners.

NEED TO USE A SUBSTITUTE INGREDIENT?

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