Black Pepper Chicken

Ingredients

• 1 lb chicken thighs (boneless skinless, cut into bite-sized pieces)
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1/2 cup low-sodium chicken stock
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 1/2 teaspoons coarsely ground black pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 3 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1/2 medium onion (sliced)
• 1/2 red bell pepper (cut into 1-inch squares)
• 1/2 green bell pepper (cut into 1-inch squares)
• 1 stalk celery (diced)

Instructions

1. 1

   Marinate the chicken. In a large mixing bowl, combine the chicken, cornstarch, salt, black pepper, oyster sauce, and Shaoxing wine. Mix until well combined and set aside to marinate for 15 minutes.

2. 2

   Make the sauce. In a small bowl, mix the chicken stock, light soy sauce, dark soy sauce, Shaoxing wine, sugar, black pepper, sesame oil, and cornstarch until smooth.

3. 3

   Cook the chicken. Heat 2 tablespoons of oil in a wok or large skillet over medium-high to high heat until hot. Sear the chicken for 2-3 minutes on each side until lightly browned and cooked through. Remove and set aside.

4. 4

   Stir-fry the vegetables. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the garlic, ginger, and onion, and sauté for 1-2 minutes until fragrant. Then add the red and green bell peppers and celery, tossing for 1-2 minutes until slightly softened.

5. 5

   Combine everything. Add the cooked chicken and sauce back to the wok. Bring the sauce to a simmer for 30 seconds to thicken, then toss until everything is evenly coated.

6. 6

   Serve. Enjoy the dish with steamed rice!