Name: Copycat Pepper Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese American
Ingredients: 2 lbs boneless skinless chicken thigh meat, cut into small pieces; 1/2 tbsp cornstarch; 2 tsp fresh cracked black pepper; Salt, to taste; 1 yellow onion, diced; 2 cups chopped celery; A couple tablespoons cooking oil; 3/4 cup chicken stock; 1/4 cup low sodium soy sauce; 3 tbsp white vinegar; 2 tbsp olive oil; 1/2 tbsp cornstarch; 1/2 tbsp fresh cracked black pepper; 1 1/2 cups uncooked Jasmine rice

Description

Copycat Pepper Chicken is a quick takeout style dinner with tender chicken thighs, celery, onion, and a glossy black pepper soy sauce. It cooks in about 30 mins and is perfect served over jasmine rice, noodles, quinoa, or cauliflower rice for a bold weeknight meal.

Ingredients

2 lbs boneless skinless chicken thigh meat, cut into small pieces
1/2 tbsp cornstarch
2 tsp fresh cracked black pepper
Salt, to taste
1 yellow onion, diced
2 cups chopped celery
A couple tablespoons cooking oil

Sauce

3/4 cup chicken stock
1/4 cup low sodium soy sauce
3 tbsp white vinegar
2 tbsp olive oil
1/2 tbsp cornstarch
1/2 tbsp fresh cracked black pepper

Rice

1 1/2 cups uncooked Jasmine rice

Instructions

Cook the rice: Prepare the Jasmine rice according to the package directions. Set it aside while you make the chicken.
Season the chicken: Add the chicken pieces to a mixing bowl with 1/2 tbsp cornstarch, 2 tsp fresh cracked black pepper, and salt to taste. Toss until the chicken is lightly coated.
Sauté the vegetables: Heat a large pan over medium high heat and add a couple tablespoons of cooking oil. Add the diced onion and chopped celery, then cook for a few minutes until they start to soften.
Cook the chicken: Add the seasoned chicken to the pan and stir it into the vegetables. Cook until the chicken is about halfway done and starting to brown around the edges.
Make the sauce: Whisk together the chicken stock, low sodium soy sauce, white vinegar, olive oil, 1/2 tbsp cornstarch, and 1/2 tbsp fresh cracked black pepper in a small bowl.
Simmer and thicken: Pour the sauce into the pan and stir well. Bring it to a simmer, lower the heat to medium low, and cook until the chicken is fully cooked and the sauce is thick and glossy.
Serve: Spoon the pepper chicken over the cooked Jasmine rice and serve hot.

Notes

Fresh cracked black pepper gives the best bold pepper flavor.
Chicken breast can be used, but it cooks faster and can dry out more easily than thighs.
For a gluten free version, use gluten free soy sauce or tamari.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat with a splash of chicken stock or water if the sauce thickens too much.

Prep Time: 10 mins
Cook Time: 20 mins
Cuisine: Chinese American

Nutrition

Serving Size: 4
Calories: 610 kcal

Keywords: pepper chicken