We are living in strange times, aren’t we?
Like many of you, I’m spending the majority of my time in my home, with a few breaks for walks outside to lift my spirits. My hands are chapped from washing them so many times during the day (any lotion suggestions?). I’m also becoming pretty adept at using Zoom, plus I’m setting up FaceTime coffee chats and outdoors walking times with friends to keep my sanity!
We have adjustments to make, but we’ve got this!
While we may have more time to spend in the kitchen, it doesn’t necessarily mean we want to! Here’s an easy, healthy dish to add some zip to your meal. This is a take on the Panda Express version. I saw the original recipe on The Kitchn website here, but I made some adjustments to match what I had on hand and make the dish more WW-friendly. (One serving is 3 points on the My WW purple plan.)
Remember: Seek joy, cherish love, stay curious, and eat tasty food!
And stay safe!
Black Pepper Chicken
1/4 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 teaspoon ground black pepper
1/4 teaspoon ground ginger
1 teaspoon sesame oil
2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
2 tablespoons olive oil (divided)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
4 stalks celery, cut into 1-inch pieces
3 green onions, white and part of green portion cut into 1/4-inch pieces
1 teaspoon minced garlic
Brown rice, for serving
To make the sauce, whisk together all of the ingredients in a small bowl or measuring cup. Set aside.
In a medium bowl, toss together the chicken, 1 tablespoon of the olive oil, salt, pepper, and cornstarch. Heat a large non-stick skillet over medium-high heat. Add the remaining tablespoon of olive oil, and then the chicken. Sauté until the chicken is nicely browned and cooked through. Remove the chicken from the skillet onto a plate and set aside.
Add the celery to the skillet and cook until it starts to go tender. Then add the green onions and minced garlic, sautéing only about 30 seconds. Add the chicken back to the skillet along with the sauce. Bring to a boil, and then simmer until the sauce thickens—about 5 minutes.
Serve over brown rice.