Black Pepper Chicken
A quick, savory stir-fry of tender chicken and crisp vegetables in a peppery soy sauce.
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Knife
- Cutting Board
- Spatula or wooden spoon
- Measuring Spoons
- Measuring cup
Ingredients
- 2 medium chicken breasts, boneless and skinless cut into bite-size pieces
- 1/4 teaspoon salt
- 2 tablespoons olive oil divided
- 1 teaspoon fresh ginger grated
- 3 teaspoons garlic minced
- 1/2 medium yellow onion sliced
- 2 stalks celery chopped
- 1 green bell pepper sliced
- 1 1/2 teaspoons black pepper
- 1/4 cup low-sodium soy sauce
- 1/4 cup water or chicken stock
- 2 teaspoons rice vinegar
- 2 teaspoons cornstarch
Instructions
- Pat the chicken dry and cut into bite-size pieces; season with a pinch of salt if desired.
- In a small bowl, whisk together the soy sauce, water or chicken stock, rice vinegar, and cornstarch until smooth; set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the chicken and cook, stirring occasionally, until no longer pink and cooked through, about 5–7 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the same pan. Add the grated ginger and minced garlic and sauté for about 1 minute, until fragrant.
- Add the black pepper and sauté for about 3 minutes, then add the sliced onion, chopped celery, and sliced green bell pepper. Cook until vegetables are tender-crisp, about 3–5 minutes.
- Return the cooked chicken to the pan, pour in the prepared sauce, sprinkle in the 1/4 teaspoon salt, and stir to combine. Simmer until the sauce thickens and coats the chicken and vegetables, about 1–2 minutes.
- Serve hot with rice.
Notes
- Use low-sodium soy sauce to control saltiness.
- Cut chicken into uniform pieces for even cooking.
- Stir the sauce mixture well before adding to prevent lumps.
- Cook vegetables until tender-crisp for best texture.
- Adjust black pepper to taste for more or less heat.