Description
This restaurant-style Chinese Black Pepper Chicken is delicious, quick and very easy to make. Tastes a million times better than Panda Express black pepper chicken.
Ingredients
Scale
- 2 pounds ( 1 kilogram) skinless and boneless chicken breasts, cut into thin strips
- 3 tablespoons low sodium soy sauce
- 1 1/2 tablespoons fresh ginger, minced
- 2-3 tablespoons cornstarch
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 5 tablespoons vegetable oil
- 3 celery stalks, thinly sliced
- 1 large onion, cut into cubes
- 1 1/2 tablespoons fresh ground black pepper
- Salt as needed
Instructions
- In a small bowl combine the chicken with soy sauce, fresh ginger, rice vinegar, cornstarch and sesame oil. Allow to marinate for 10 minutes.
- In a large non-stick skillet heat 5 tbsp. of vegetable oil over high heat, add the chicken and cook until brown, about 6 minutes, stirring occasionally. You might need to cook chicken in batches.
- Once the chicken is cooked through, add the celery and onion and cook for 1 minute over high heat, then sprinkle with black pepper and give a good stir to combine everything.
- Serve immediately over jasmine rice.
Notes
* Do not to use black pepper powder. It will overpower the dish.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Chicken breast recipes
- Cuisine: Asian
Nutrition
- Serving Size: 100 gm
- Calories: 62 kcal
- Sugar: 80 mg
- Fat: 2.67 g
- Carbohydrates: 6.22 g
- Fiber: 1.8 g
- Protein: 4.89 g
- Cholesterol: 13 mg