Black Pepper Stir Fry ~Friday Foods
Today on Friday Foods we are cooking up something scrumptious!!
We are cooking up Black Pepper Chicken and it is not only delicious, but healthy too!
The trick to a good stir fry is to have fresh vegetables and meat. We grow most all of our vegetables, however, organic at the market is our second choice to making a great stir fry.
|Fresh Snow Peas, Bok Choy & Onions all chopped into bite size pieces.|
|We use Long Grain Jasmine Rice in most all our Asian Dishes.|
|Mince the Garlic and chop the Bok Choy.|
|We purchase the Organic Ginger and grow our own Scallions.|
3 lbs Chicken, boneless and skinned, chunked
3 Carrots, washed well, cut on angle
3 Celery pieces, with tops, cut on angle
1 Lg Onion, chopped
2 Cloves Garlic, minced
3 Bok Choy, washed well, chopped whites and leaves
2 Cups mixed Peppers, chopped; hotter peppers if you like the flavor
3 Green Onions, cut on angle; whites and greens
1 inch piece Ginger, or less if you don't like the bite
1/4 Cup Soy Sauce
1/8 Cup Sesame Oil
2 Cups water split; 1/1
1 Tablespoon Cornstarch or Arrowroot- we prefer the Arrowroot
Black Pepper to taste
Cook the Chicken, Ginger, Garlic, Soy Sauce, Sesame Oil and Onion in a pan or wok on High Heat.
Remove when chicken is done about 3 to 5 minutes, and put aside.
Place all remaining veggies in the pan and add 1 cup water. Steam veggies till just done and add the chicken mix back in. Continually stir well. Add 1 cup mixed with Arrowroot and mix well. Drizzle half the mix (1/2 cup) into the stir fry and coat well. Add the remaining wet mixture and let bubble.
Remove from heat. Season with Black Pepper.
Serve with Long Grain Jasmine Rice; follow directions on bag exactly, adjust for high altitude.