Black Pepper Chicken

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
375
protein 
35 g
sodium 
608 mg
carbohydrates 
28 g
fat 
12 g
fiber  
3 g
cholesterol 
105 mg
Servings 
4
Ingredients 

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.
Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.