Chicken, Black Pepper

By lknowles

Panda Express Black Pepper Chicken

Ingredients

• INGREDIENTS 1 pound chicken breast
• 2 stalks celery thinly sliced on a bias
• 1/2 medium white onion, chopped into 3/4 - 1 inch squares
• 1/4 cup light soy sauce
• 1/4 teaspoon ginger powder
• 1 tablespoon chili vinegar*
• 1 1/2 tablespoons coarse ground black pepper (grind fresh, you want the punch of the large, coarse black pepper here. If you use plain black pepper it will completely overpower the dish and ruin it.)
• 2 tablespoons corn starch
• 4 tablespoons canola oil, divided

Details

Servings 2
Preparation time 20mins
Cooking time 36mins

Preparation

Step 1

INSTRUCTIONS
1-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.
2-Using two tablespoons of canola oil, heat a wok on high.
3-When oil is hot and ripples as you move the pan, add the chicken.
4-Cook on high heat until browned.
5-Remove from the pan and add in the celery and onions with the remaining two tablespoons of canola oil.
6-Cook the veggies on high for 30-45 seconds.
7-You aren't looking to soften them, just to slightly cook them.
8-Add in the remaining two tablespoons of soy sauce, the remaining 1/2 tablespoon of chili vinegar, the cooked chicken and the black pepper.
9-Cook for 15 seconds to combine everything and and serve immediately.

NOTES Recipe adapted from Mye's Kitchen *I bought this to stay authentic to Mye's recipe on the first pass, after this I just made my own, ½ cup vinegar with one jalapeno soaked for 30 minutes, then remove the jalapeno and use 1 tablespoon for this recipe. I go through the vinegar quickly as we make this recipe quite frequently.


Chili Vinegar recipe -

1 Pounds Fresh banana peppers, sliced into 1/2" rings (substitute: Jalapeno or Habanero)
2 Cups Cider vinegar
2 Cups Distilled vinegar
1 Cup Sugar
1 Tablespoon Salt

instructions -
Combine all ingredients except peppers in a pot over medium-high heat. Stirring occasionally to help salt and sugar dissolve, bring the mixture to a boil.
Carefully pour hot mixture over peppers, making sure they are covered entirely. I didn't have a bowl big enough for everything, so I used two. Cover
and place in the fridge for at least one week.
After one week, your vinegar is ready! Using a strainer, remove all the seeds from the vinegar. Pour the vinegar into whatever container you'd like (a funnel is the best way to to this). Enjoy!