Ingredients
Chicken and Coating
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1/4 cup cornstarch
- 3 tablespoons canola oil, divided
Vegetables
- 1 red onion, thinly sliced
- 2 stalks celery, thinly sliced on the bias
Sauce
- 1/2 cup low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 – 2 teaspoons black pepper, depending on how spicy you want it
- 1/2 teaspoon ground ginger
Instructions
- Prepare and Heat Oil: Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until hot.
- Coat and Stir-Fry Chicken: Toss the chicken pieces in cornstarch until evenly coated. Shake off excess cornstarch then add the chicken to the hot skillet. Stir-fry for 5 to 6 minutes, stirring frequently, until the chicken is browned and cooked through. Remove chicken from skillet and set aside on a plate.
- Cook Vegetables: Add the remaining 1 tablespoon of canola oil to the same skillet. Add the thinly sliced red onion and celery. Stir-fry for 5 to 6 minutes, or until the vegetables are softened but still have a bit of crunch.
- Mix Sauce: While the vegetables cook, whisk together in a separate bowl the soy sauce, minced garlic, honey, rice vinegar, black pepper, and ground ginger until fully combined.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the softened vegetables. Pour the prepared sauce over the chicken and vegetables. Cook together for 1 to 2 minutes, stirring occasionally, until the sauce thickens and coats the ingredients well.
- Serve: Remove the skillet from heat. Serve the black pepper chicken hot over cooked rice for a complete meal.
Notes
- Adjust the black pepper amount to your preferred spice level; start with 1 teaspoon for mild and increase up to 2 teaspoons for more heat.
- Using boneless skinless chicken thighs helps keep the meat juicy and flavorful compared to chicken breasts.
- Make sure to shake off excess cornstarch on the chicken before frying to avoid clumping and ensure even browning.
- Serve with steamed jasmine or basmati rice to soak up the savory sauce.
- You can substitute canola oil with vegetable or peanut oil if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
