Copycat Pepper Chicken
This Copycat Pepper Chicken features tender chicken thighs sautéed with onions and celery in a savory black pepper soy sauce.
Equipment
- cooking pan
Ingredients
Chicken and Vegetables
- 2 lbs boneless, skinless chicken thigh meat
- ½ tablespoon corn starch
- 2 teaspoon fresh cracked black pepper
- salt
- 1 unit yellow onion
- 2 cups chopped celery
Sauce
- ¾ cup chicken stock
- ¼ cup soy sauce
- 3 tablespoon white vinegar
- 2 tablespoon olive oil
- ½ tablespoon corn starch
- ½ tablespoon fresh cracked black pepper
Rice
- 1 ½ cups uncooked Jasmine rice yields about 4 ½ cups cooked
Instructions
Preparation
- Cook rice according to the package instructions and set aside.
- Preheat a cooking pan over medium-high heat and add a couple of tablespoons of oil for cooking.
- Chop chicken thigh meat into small pieces and place them in a small mixing bowl.
- Add ½ tablespoon of corn starch, 1 teaspoon black pepper, and some salt. Mix very well so that the chicken is coated in corn starch, salt, and pepper evenly. Set aside.
- Dice onion and celery and saute for a few minutes.
- Once veggies are softened, add chicken and mix well. Saute chicken until about half way cooked.
- While chicken is cooking, whisk ingredients for the sauce in a small bowl.
- Add sauce into the pan with the chicken, stir well. Bring the sauce to simmer and lower the heat to medium-low.
- Stir and cook chicken and veggies until chicken is completely cooked. Take off heat.
- Serve the Pepper Chicken over Jasmine rice or other alternatives like brown rice, quinoa, or steamed veggies.
Notes
Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Nutrition
Serving: 1servingCalories: 634kcalCarbohydrates: 64gProtein: 52gFat: 17gSaturated Fat: 4gCholesterol: 215mgSodium: 1071mgPotassium: 899mgFiber: 3gSugar: 2gVitamin A: 281IUVitamin C: 4mgCalcium: 77mgIron: 3mg
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