Description
Juicy, tender chicken thigh meat is sauteed with onions and celery and cooked in black pepper soy sauce. Serve it with rice, quinoa, farro, or cauliflower rice.
Ingredients
Scale
- 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
Instructions
- Step: Cook rice according to the package instructions and set aside.
- Step: Preheat a cooking pan over medium-high heat and add a couple of tablespoons of oil for cooking.
- Step: Chop chicken thigh meat into small pieces and place them in a small mixing bowl.
- Step: 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.
- Step: Dice onion and celery and saute for a few minutes.
- Step: Once veggies are softened, add chicken and mix well. Saute chicken until about half way cooked.
- Step: While chicken is cooking, whisk ingredients for the sauce in a small bowl.
- Step: Add sauce into the pan with the chicken, stir well. Bring the sauce to simmer and lower the heat to medium-low.
- Step: Stir and cook chicken and veggies until chicken is completely cooked. Take off heat.
Notes
Jasmine rice can be swapped out for brown rice, quinoa, or steamed veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 634 kcal
- Sugar: 2 g
- Sodium: 1071 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 52 g
- Cholesterol: 215 mg
Keywords: copycat pepper chicken, Panda Express, chicken thighs, easy chicken dinner, gluten free