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5 from 1 vote

Black Pepper Chicken and Asparagus Stir Fry

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5


  • 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


  • 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.


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.