Pepper Chicken and Rice
A flavorful and easy-to-make dish combining tender chicken and aromatic spices served over rice.
Equipment
- Large cooking pan
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thigh meat
- 0.5 tbsp corn starch
- 2 tsp fresh cracked black pepper
- 1 pinch salt
- 1 medium yellow onion, diced
- 2 cups chopped celery
- 0.75 cup chicken stock
- 0.25 cup soy sauce
- 3 tbsp white vinegar
- 2 tbsp olive oil
- 0.5 tbsp corn starch
- 0.5 tbsp fresh cracked black pepper
- 1.5 cups uncooked Jasmine rice yields about 4 1/2 cups cooked
Instructions
- Cook the Jasmine rice according to the package instructions and set aside.
- Preheat a large cooking pan over medium-high heat and add olive oil.
- Chop chicken into small pieces, mix with corn starch, black pepper, and salt.
- Dice onion and chop celery. Sauté in the pan for 3-4 minutes until softened.
- Add seasoned chicken to the pan and sauté until halfway cooked, stirring occasionally.
- Whisk together chicken stock, soy sauce, white vinegar, corn starch, and black pepper in a bowl.
- Pour the sauce into the pan with chicken and vegetables, stir well, and bring to a simmer.
- Cook until chicken is fully cooked and sauce thickens, about 5-7 minutes, then remove from heat.
- Serve the Pepper Chicken over the cooked Jasmine rice.
Notes
For a healthier option, you can swap Jasmine rice for brown rice, quinoa, or steamed vegetables. No alcoholic drinks allowed, please substitute with a non-alcoholic option.