Wheat Free Black Pepper Chicken Stir-Fry with Snow Peas

Total time50 min

Prep time20 min

Cook time15 min

Wheat Free Black Pepper Chicken Stir-Fry with Snow Peas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
1 tbsp soy sauce
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz Organic Gluten Free Reduced Sodium Tamari Soy Sauce (Organic Tamari Brewed Soy Sauce 25% less sodium) - Low FODMAP Certified
See all
1 tbsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp shaoxing wine or dry sherry
1 tsp sugar
1 tsp cornstarch
½ cup low-sodium chicken broth
1 ½ tsp freshly ground black pepper

For the stir-fry

2 tbsp neutral oil (such as canola oil or vegetable oil), divided
3 cloves garlic, minced
1 tbsp fresh ginger, minced
8 oz snow peas, strings removed
1 red bell pepper, thinly sliced
1 tsp sesame oil

For serving

2 scallions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then let the chicken marinate at room temperature for 15 minutes.
2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, Shaoxing wine, sugar, 1 tsp cornstarch, chicken broth, and black pepper until the cornstarch is fully dissolved. Set the sauce aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!