Aunt Kim’s Garlic Pepper Chicken!
• 1 lb. Chicken raw cut into bite sized pieces
• 2 cups thinly sliced Celery
• 1/2 cup thinly sliced Onion- red or yellow
• 1/2 cup sliced Green onions
• 1-2 teaspoons chopped garlic
1 cup of baby carrots cut into bite size pieces
• 2 Tablespoons Canola or Peanut Oil for frying
• Sesame Seeds for garnish- optional
• 1/4 cup Oyster sauce
• 2 teaspoons Soy Sauce
• 1 teaspoon Black Pepper and 1/8 teaspoon red pepper
• 2-3 teaspoons mild Molasses or honey (to taste)
• 1 teaspoon Rice Vinegar or Rice Wine (Sake)
• 1/2 teaspoon Sesame Oil
• Large stainless steel skillet or wok. Teflon-coated pans are not suitable and can be damaged by high heat.
Stir all of the sauce ingredients together in a small bowl, allowing about 30-45 minutes for the flavors to mingle/mature while you slice the vegetables. Before stir-frying, taste the sauce and adjust the heat and sweetness as desired.
Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking.
Add chicken and cook just until white all over – stir constantly!!! Should be almost done but not browning or sticking. Remove to a plate.
Add the sliced red/yellow onions and carrots to the skillet, stirring constantly for about one minute. At this point, your skillet has cooled down significantly. Crank the heat up to high if necessary. You may need to add a bit more oil.
Add the sliced celery, green onions and chopped garlic to the skillet. Stir constantly for 4-5 minutes until the celery is tender-crisp.
Add the stir-fry sauce. Heat and stir until the sauce is bubbling hot.
Add the chicken, reduce the heat to medium and stir to coat. Let the chicken heat through, about 4-5 minutes longer.
Serve over prepared Basmati or Jasmine Rice. Garnish with sesame seeds and additional sliced green onions as desired.
Kim Beasley Linder