black pepper chicken
| 1 lb | boneless, skinless chicken thighs, cut into 1-inch pieces |
| 2 tbsp | soy sauce |
| 1 tbsp | rice wine vinegar |
| 1 tsp | sesame oil |
| 2 tsp | cornstarch |
| 2 tbsp | vegetable oil |
| 6 cloves | garlic, minced |
| 1 tbsp | grated ginger |
| 1 | onion, sliced |
| 1 | red bell pepper, sliced |
| 3 | green onions, sliced |
| 2 tbsp | black pepper (or more to taste) |
| 1 cup | chicken broth |
| 1 tsp | sugar |
| Salt to taste | |
| sauce | |
| 2 tsp | soy sauce |
| 2 tsp | rice wine vinegar |
| 1 tsp | sesame oil |
| 1 tsp | cornstarch |
| In a bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and 2 tsp cornstarch. Toss to coat and marinate for 30 minutes. |
| Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 2-3 minutes until lightly browned. Remove chicken from wok and set aside. |
| Reduce heat to medium, add a bit more oil if needed. Add the garlic, ginger, onions and bell peppers. Stir-fry for 1 minute. |
| Add the black pepper and green onions. Stir-fry for 30 seconds. |
| Pour in the chicken broth and sugar. Add the chicken pieces back in. Let simmer for 2-3 minutes. |
| In a small bowl, mix together the sauce ingredients - 2 tsp soy sauce, 2 tsp vinegar, 1 tsp sesame oil, 1 tsp cornstarch. |
| Pour the sauce mixture into the wok and stir to thicken the sauce, about 1 minute. |
| Taste and adjust seasoning as needed with salt. |
| Serve hot over steamed rice. |