Black Pepper-Garlic Chicken
Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too! Please... don't forget to start this recipe with Velveted Chicken. It's a very simple technique that'll turn any Chicken Stir-fry into a mouth-watering Asian masterpiece! Ingredients: 1 lb. 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. Stir-fry: Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. Add the sliced celery, green onions and chopped garlic to the skillet. Add the stir-fry sauce. Add the velveted chicken, reduce the heat to medium and stir to coat. Serve over prepared Basmati or Jasmine Rice. Enjoy!