Black Pepper-Garlic Chicken

YIELD 4-6 servings

ACTIVE TIME 45 min

TOTAL TIME 45 min

INGREDIENTS

Chicken

• 1 lb boneless, skinless Chicken meat, cut into thin strips

• 2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar

• 1 large egg white

• 1 Tablespoon cornstarch

• 1/4 teaspoon salt

• 2 Tablespoons Canola or Peanut Oil- divided

• Water

Dish

• 2 cups thinly sliced Celery

• 1/2 cup thinly sliced Onion- red or yellow

• 1/2 cup sliced Green onions

• 1 to 2 teaspoons chopped garlic

• 2 Tablespoons Canola or Peanut Oil for frying

• Sesame Seeds for garnish- optional

Sauce

• 1/4 cup Oyster sauce

• 2 teaspoons Soy Sauce

• 1 teaspoon Black Pepper (to taste)

• 2 to 3 teaspoons mild Molasses or honey (to taste)

• 1 teaspoon Rice Vinegar or Rice Wine (Sake)

• 1/2 teaspoon Sesame Oil

INSTRUCTIONS

Chicken

1. Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.

2. Add the sliced chicken and stir until coated.

3. Refrigerate (marinate) 30 minutes. Drain in colander.

4. Add 1-2 inches of water plus 1 Tablespoon oil to the skillet. Bring to a full boil over high heat.

5. Reduce the heat to medium-low. Immediately add chicken strips, individually, to the almost-boiling water. Stir with slotted spoon so they don't stick together.

6. Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.

7. After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.

Dish

1. Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Before stir-frying, taste the sauce and adjust the heat and sweetness as desired.

2. Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking.

3. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. At this point, your skillet has cooled down significantly. Crank the heat up to high if neccessary.

4. Add the sliced celery, green onions and chopped garlic to the skillet. Stir constantly for 1-2 minutes until the celery is tender-crisp.

5. Add the stir-fry sauce. Heat and stir until the sauce is bubbling hot.

6. Add the velveted chicken, reduce the heat to medium and stir to coat. Let the chicken heat through, about 1-2 minutes longer.

7. Serve overprepared Basmati or Jasmine Rice. Garnish with sesame seeds and additional sliced green onions as desired.

NUTRITION

Calories 453.1

Total Fat 20.9 g

Saturated Fat 3.3 g

Polyunsaturated Fat 4.7 g

Monounsaturated Fat 11.5 g

Cholesterol 68.4 mg

Sodium 1,051.4 mg

Potassium 792.3 mg

Total Carbohydrate 33.7 g

Dietary Fiber 5.1 g

Sugars 4.6 g

Protein 35.5 g