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black pepper chicken stir fry



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Prep Time: 14 minutes

Cook Time: 8 minutes

Total: 22 minutes

Servings: 6


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Step 1

In a medium bowl, mix the soy sauce, rice vinegar, cornstarch, ginger, garlic powder, crushed red pepper, and liquid smoke.

Step 2

Chop the chicken thighs into small bite-size pieces, no more than 3/4 inch. (Panda express uses very small pieces.) Place the chicken pieces in the marinade.

Step 3

Allow the chicken to marinate at least 10 minutes, but longer is better. Meanwhile, chop the onions and celery. Grind the pepper on the largest setting. If you use pre-ground fine pepper the taste will be too powerful.

Step 4

Place a wok (or large skillet) over high heat. Add the oil. Once it's hot, stir fry the onions and celery for about 1 minute. It should be just starting to cook, and still firm. Quickly remove from the wok.

Step 5

Remove the chicken from the marinade with a skimmer, reserving the marinade for later use. Place the chicken in the hot wok. Stir fry for 2 minutes, stirring.

Step 6

Whisk the marinade and pour it in the wok. Add the black pepper. Stir as the sauce thickens. If it thickens too much, add 1/4 cup water at a time to loosen the sauce until it's the right consistency. It should be thick enough to coat the chicken, but not gummy. Stir in the onions and celery. Simmer another 1-2 minutes. Serve warm.

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