Black Pepper Chicken
Servings: 4-6
Ingredients
Chili Vinegar:
½ cup vinegar
1 jalapeno, whole, stem removed
Marinade:
1lb chicken breast
¼ cup low sodium soy sauce, divided
1 tbsp chili vinegar*, divided
¼ tsp ginger powder
2 tbsp corn starch
Finishing:
2 stalks celery , thinly sliced on a bias
½ medium white onion , chopped into 1” squares
½ tbsp fresh coarse ground black pepper
4 tbsp canola oil , divided
Directions
Create the chili vinegar and let it soak for 30 min.
Cut the chicken into 1” bites, and marinade with 2 tablespoons of the soy sauce, ½ tablespoon of the chili vinegar, cornstarch and the ground ginger for 30 minutes.
Using two tablespoons of canola oil, heat a wok on high.
When oil is hot and ripples as you move the pan, add the chicken.
Cook on high heat until browned.
Remove from the pan and put it in a large bowl.
Add in the celery and onions with the remaining two tablespoons of canola oil.
Cook the veggies on high for 30-45 seconds.
You aren't looking to soften them, just to slightly cook them and then remove them into the same bowl as the chicken.
Top everything with the remaining two tablespoons of soy sauce, the remaining ½ tablespoon of chili vinegar, and the black pepper and mix.