Black Pepper Chicken

Ingredients

• 2 tablespoons peanut oil (or any mild-flavored oil) (divided)
• 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
• 1 small bell pepper (cored and thinly-sliced)
• 1 small red onion (peeled and thinly-sliced)
• 2 stalks celery (thinly-sliced on a bias)
• 2 cloves garlic (peeled and minced)
• 1/4 cup low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons freshly-cracked black pepper (or more to taste)
• 1/4 teaspoon ground ginger
• optional toppings: thinly-sliced green onions (toasted sesame seeds)

Steps

1. 1

   Heat 1 tablespoon oil over medium-high heat in a large sauté pan or wok.  Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Use a slotted spoon to transfer the chicken to a clean plate, and set aside.

2. 2

   Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic.  Sauté for 5-6 more minutes, stirring occasionally.

3. 3

   Meanwhile, as the veggies are sautéing, whisk together the soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined.

4. 4

   Once the veggies are ready go to, add the chicken and sauce mixture to the pan, and stir until the veggies and chicken are evenly coated.  Continue to cook for 1-2 minutes, or until the sauce has thickened.  Taste, and season with extra soy sauce and/or black pepper as desired.

5. 5

   Remove from heat, and serve immediately, sprinkled with your desired toppings.