Yield: 4
Black Pepper Chicken
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp ground black pepper
- 2 garlic cloves, minced
- 1 tsp fresh ginger
- 1 tsp honey
Stir-Fry
- 2 boneless skinless chicken breasts, cut into 1 inch cubes
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 red onion, sliced
- 3 celery ribs, sliced
- 1 red bell pepper, sliced
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together the sauce ingredients. Set it aside.
- In a large bowl, evenly coat the chicken with the cornstarch.
- In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet and cook, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165ºF, about 7 to 8 minutes. Remove the chicken from the skillet and set it aside.
- Add the onion, celery, and green pepper to the skillet. Cook, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Return the chicken to the skillet and pour over the sauce. Cook, stirring, until the chicken is evenly coated and the sauce has thickened.
- Serve immediately topped with the green onion or store in the refrigerator, in an airtight container, for up to 3 days.
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