Canyon Ranch Blog

Black Pepper Chicken

Nutrition Information (per serving)

35 g
608 mg
28 g
12 g
3 g
105 mg

Black Pepper Chicken Marinade
2 Tbsp mirin wine
2 Tbsp rice wine vinegar
1 Tbsp low-sodium tamari sauce
1 Tbsp freshly ground black pepper

1 lb boneless, skinless chicken thighs

Black Pepper Chicken Sauce
¾ cup chicken stock
2 Tbsp mirin wine
1 Tbsp low-sodium tamari sauce
1 Tbsp cane sugar
1 Tbsp cornstarch
½ tsp freshly ground black pepper
½ tsp sea salt
½ tsp minced garlic

1 cup sliced onions
1 cup sliced celery, cut on the bias
1⅓ cups cooked brown rice

We recommend coarsely ground black pepper but if using regular ground pepper, adjust to taste.
  1. Mix together all ingredients for the marinade.
  2. Julienne chicken thigh meat. Place chicken and marinade in a glass baking dish, cover and marinate overnight.
  3. Mix all ingredients for Black Pepper Chicken Sauce and set aside.
  4. Blanch onions in boiling water for 20 seconds. Immediately transfer onions to an ice bath to chill. Drain.
  5. Lightly coat a wok or large sauté pan with canola oil spray. Add marinated chicken and stir-fry over medium heat about 3 minutes, or until almost cooked through. Add blanched onions and celery and stir-fry an additional 3 minutes. Add sauce and cook until thickened.
  6. Evenly divide brown rice and Black Pepper Chicken among 4 plates.
We recommend coarsely ground black pepper but if using regular ground pepper, adjust to taste.
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