
Cracked Pepper Stir Fry
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This colorful stir fry is quick, vibrant, and bursting with flavor. Crisp vegetables and tender chicken are tossed in a savory sauce with a peppery kick from Borsari Cracked Pepper Seasoning. It’s an easy weeknight dinner that’s healthy, satisfying, and on the table in under 30 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Servings: 4
Ingredients
- 1 lb boneless chicken breast or beef strips, thinly sliced
- 2 Tbsp cornstarch
- 2 Tbsp Borsari Olive Oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 cup snap peas or green beans
- 2 carrots, thinly sliced
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 Tbsp oyster sauce (or hoisin sauce)
- 1 Tbsp rice vinegar
- 1 Tbsp honey or brown sugar
- 2 tsp Borsari Cracked Pepper Seasoning
- Cooked rice or noodles, for serving
Instructions
- Prep the chicken: Toss sliced chicken with cornstarch until lightly coated.
- Sear the chicken: Heat 1 Tbsp Borsari Olive Oil in a large wok or skillet over medium-high heat. Add chicken and cook until browned and just cooked through, 4–5 minutes. Remove and set aside.
- Cook the veggies: Add remaining oil to the wok. Stir-fry bell peppers, broccoli, snap peas, and carrots for 3 to 4 minutes, until crisp-tender. Add garlic and ginger and cook 1 minute more.
- Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, and Borsari Cracked Pepper Seasoning.
- Combine everything: Return chicken to the pan. Pour in sauce and stir to coat evenly. Cook for 2 to 3 more minutes until sauce thickens slightly.
- Serve: Spoon stir fry over rice or noodles and enjoy hot.
Pro Tips
- Slice all veggies and chicken before you start cooking - stir fry moves fast!
- Substitute shrimp or tofu for a different protein option.
- Add chili flakes or sriracha for extra heat.