Ingredients

The following ingredients have 3 Servings
  • 2 lbs boneless, skinless chicken thigh meat
  • 1/2 tbsp corn starch
  • 2 tsp fresh cracked black pepper
  • salt
  • 1 yellow onion
  • 2 cups chopped celery
  • 3/4 cup chicken stock
  • 1/4 cup soy sauce
  • 3 tbsp white vinegar
  • 2 tbsp olive oil
  • 1/2 tbsp corn starch
  • 1/2 tbsp fresh cracked black pepper
  • 1 1/2 cups uncooked Jasmine rice (yields about 4 1/2 cups cooked)

Instruction

  • 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 1/2 tbsp of corn starch, 1 tsp 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.
  • I prefer to serve this Pepper Chicken over Jasmine rice. Jasmine rice can be swapped out for brown rice, quinoa, or steamed veggies.