Black Pepper Chicken
This black pepper chicken is a healthy take on one of my favorite Chinese dishes and it only takes 30 minutes to prepare!
INGREDIENTS
- 1 tablespoon of cornstarch
- 1/4 teaspoon ground ginger
- 1/4 cup low sodium soy sauce
- 1 small red onion, peeled and thinly sliced
- 1 tablespoon of oyster sauce
- 1 small bell pepper, cored and thinly sliced
- 1 tablespoon of rice wine vinegar
- 2 garlic cloves, peeled and minced
- 2 tablespoons peanut oil (or any other mild flavored oil), divided
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 stalks of celery, thinly sliced on the bias
- 2 teaspoons of freshly cracked black pepper (or more to taste)
- optional garnishes: minced green onions, toasted sesame seeds
INSTRUCTIONS
First, heat 1 tablespoon of oil over medium-high heat in a large sauté pan or wok. Add the chicken and sauté for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
Then, add the remaining tablespoon of oil to the sauté pan, along with the pepper, onion, celery and garlic. Sauté for an additional 5 to 6 minutes, stirring occasionally.
Meanwhile, while the vegetables are sautéing, whisk together soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined.
Once the vegetables are ready, add the chicken and sauce mixture to the pan and stir until the vegetables and chicken are evenly coated. Continue to cook, 1 to 2 minutes or until the sauce thickens. Taste and season with additional soy sauce and / or black pepper, as desired.
Remove from heat and serve immediately, sprinkled with desired topping. Happy Cooking Time.
NOTES
If you'd like a more spicy dish, feel free to stir a teaspoon or two of chili garlic sauce into the sauce.
