Black Pepper Chicken

Directions

1. 1

   Slice 1 lb chicken thighs into bite size pieces. Add to a bowl. Add 1.5 tbsp cornstarch, 1 tsp baking soda, 1 egg white, 2 tbsp soy sauce. Mix to combine. Set in the fridge for at least 30 minutes.

2. 2

   Slice 1/2 large white onion into strips and 2 stalks celery on a bias into slices.

3. 3

   Chop 1 clove garlic and 1 equal sized knob ginger into paste. Set aside vegetables and aromatics

4. 4

   To a bowl, combine 3 tbsp oyster sauce, 1.5 tbsp rice vinegar, 3 tbsp soy sauce, and 1 tbsp cornstarch. Mix to combine

5. 5

   In a large 12” skillet, add enough avocado oil to coat the bottom of the pan. Set on medium high heat.

6. 6

   In batches, add the chicken to the oil, ensuring not to overcrowd the pan. Flip once golden brown and crispy. Remove once both sides are golden brown. About 4-5 minutes per side.

7. 7

   Remove with a slotted spoon and set aside

8. 8

   Drain the oil from the pan and add a thin layer of fresh avocado oil.

9. 9

   Add the ginger and garlic paste, then immediately add the vegetables. Add 1.5 tbsp McCormick’s black pepper. Stir/toss immediately. Saute until slightly softened.

10. 10

    Add back the cooked chicken, and the sauce. Stir to combine. Saute until thickened, stirring often.

11. 11

    Remove from heat and serve immediately over white or fried rice.