Sizzling Black Pepper Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 ¼ pound chicken breast (cut into 1/2-inch strips)

1 ½ Tbsp soy sauce

2 tsp oyster sauce

1 Tbsp Shaoxing wine

1/4 tsp salt

Dash of white pepper

2 tsp corn starch

3 Tbsp soy sauce

1 ½ Tbsp dark soy sauce

1 ½ Tbsp oyster sauce

1 Tbsp Shaoxing wine

2 tsp granulated sugar

1 tsp sesame oil

1/2 cup low-sodium chicken broth

1 tsp ground black pepper

1 Tbsp corn starch

2 Tbsp neutral oil (divided)

4 cloves garlic (minced)

1 Tbsp minced ginger

1 yellow onion (thinly sliced)

3 stalks celery (cut into 1/2-inch pieces on a bias)

2 green onions (cut in 2-inch pieces)

Cooked white rice

Directions

Marinate the chicken with the soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, and corn starch for 15 minutes while you prep everything else.

In a medium bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, chicken broth, ground black pepper, and corn starch for the sauce. Set aside.

Heat 1 tablespoon of the neutral oil in a wok over medium high heat. Add the marinated chicken and stir fry for 3-4 minutes until browned and just cooked through. Remove and set aside.

Add the remaining 1 tablespoon oil to the wok, then add the garlic and ginger and saute for 30 seconds until fragrant. Add the onion, celery, and green onions and saute for 2-3 minutes until softened. Return the chicken to the wok and pour in the sauce mixture. Bring to a simmer and toss to coat, cooking for about 1-2 minutes until the sauce thickens.

Serve hot over white rice.

Nutrition

• Calories: 312 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.04 g
• Cholesterol: 91 mg
• Sodium: 2120 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 35 g