Black Pepper Chicken Stir Fry
An homage to one of my favorite Panda Express dishes.
Ingredients
- 1 pound of skinless and boneless chicken breast (cut into thin strips or small chunks)
- 2 stalks celery , thinly sliced on a bias
- ½ medium white onion, chopped into ¾ - 1 inch squares
- ¼ cup low sodium soy sauce
- ¼ teaspoon ginger powder
- 1 tablespoon chili vinegar
- 1-½ tablespoons coarse ground black pepper
- 2 tablespoons corn starch
- 4 tablespoons canola oil, divided
Directions
Cut the chicken into one inch bites, and marinade with 2 tablespoons of the soy sauce, ½ tablespoon of the chili vinegar, cornstarch and the ground ginger for 30 minutes.
Heat up a wok and add cooking oil. When the cooking oil is hot, add the chicken and cook on high heat until browned.
Remove from the pan and add in the celery and onions with the remaining two tablespoons of canola oil. Cook the veggies on high for about a minute (softened but not thoroughly cooked through).
Add in the remaining soy sauce, chili vinegar, black pepper, and the cooked chicken. Stir fry for another 30-60 seconds and remove from heat. Dish out and serve hot.