Black Pepper Chicken

• porciones: Serves 3-4
• tiempo total: 8 minutes

Ingredientes

5-6 stalks celery, cut on a bias in 1/4 inch pieces (about 4 cups)

4-5 cloves garlic, roughly minced

1 tbsp course ground black pepper

2 tbsp cooking oil

1 tsp sesame oil

Chicken:

1lb chicken breast or thigh, thinly sliced

1/2 tbsp soy sauce

1/2 tsp chicken bouillon

1/4 tsp baking soda

Sauce:

1/2 cup low sodium chicken broth or water

2 tbsp shaoxing wine

2 tbsp oyster sauce

1 tbsp dark soy sauce

1/2 tbsp soy sauce

1/2 tsp sugar

Slurry:

1 tbsp cornstarch

2 tbsp water

Instrucciones

Marinate thinly sliced chicken with baking soda, soy sauce, chicken bouillon. Mix well and set aside for at least 15 minutes.

Sauce: In a small bowl, combine chicken broth, shaoxing wine, oyster sauce, dark soy sauce, soy sauce, and sugar. Mix well and set aside.

In a wok, heat about 2 tablespoons of oil. Add garlic and sauté for a few seconds or until fragrant. Add marinated chicken and spread it out evenly and leave stove on high heat for 2-3 mins on each side or until cooked through and lightly golden.

Make a pit in the center, and add celery. Sauté for 2-3 minutes.

Add the black pepper then pour in the sauce and bring to boil. Cook until your desired texture for the celery. About 2-5 mins.

Combine cornstarch and water to make slurry. Ensuring that the cornstarch is completely dissolved then add in to the wok immediately to thicken the sauce.

Finish it off with a drizzle of sesame oil. Give one last toss. Serve with rice or enjoy by itself!