Chinese Black Pepper Chicken Stir Fry
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.
Servings: 4
Ingredients
- 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.
Nutrition
Calories: 313kcal | Carbohydrates: 9g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 700mg | Potassium: 970mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg