Black Pepper Chicken and Asparagus Stir Fry Recipe

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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.

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


  1. First season the diced chicken breast with fresh cracked pepper, and garlic powder. Set aside.
  2. 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.
  3. Once the cornstarch is mixed in, add the oyster sauce, garlic powder, and fresh cracked black pepper to the sauce.
  4. 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.
  5. Next heat your wok skillet on high heat. Once the wok gets hot, add a few drizzles of the sesame oil to the wok.
  6. Visit Black Pepper Chicken and Asparagus Stir Fry @ for full instructions.

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